1 lb. can pink salmon (oil and all)
1 c. canned tomatoes
1/3 c. chopped onion
2 tbsp. chopped celery leaves or parsley
2 c. water
1/4 c. butter
1/4 c. flour
1 1/2 tsp. salt
1/2 tsp. paprika
3 c. milk

Flake can of salmon (oil and all) into large saucepan. Add tomatoes, chopped onion, chopped celery, and water. Cook 20 minutes. In another pan, melt butter over low heat. Add flour, salt, and paprika. Stir together. Gradually add milk. Stir and cook until thickened. Don't boil. Pour creamed sauce into salmon and stir until well combined. Can combine just before serving. Serve to 6 with sage bread and salad.