1 (7 3/4 oz.) can salmon
Juice of 1/2 fresh lemon
1/2 c. crushed cracker crumbs
2 tbsp. chopped green onions
1 egg, slightly beaten
1/4 tsp. pepper
3 tbsp. salad oil
Cooked large shell macaroni
Lemon Mustard Sauce
Lemon wedges & parsley for garnish

Drain and flake salmon, reserving liquid for sauce. Combine salmon, lemon juice, cracker crumbs, green onions, egg and pepper. Shape firmly into 8 balls. In skillet, brown salmon balls well in oil. Serve over cooked shell macaroni topped with Lemon Mustard Sauce. Garnish with lemon wedges and parsley. Makes 2 servings.

LEMON MUSTARD SAUCE:

Water
1 tbsp. butter
1 tbsp. flour
1/4 tsp. salt
Generous dash pepper
1/4 c. mayonnaise
Grated peel of 1/2 fresh lemon
1/2 tsp. prepared mustard

Add water to reserved salmon liquid to equal 3/4 cup. In small saucepan, melt butter; stir in flour, salt and pepper. Gradually blend in liquid. Cook over medium heat, stirring until thickened. Remove from heat; blend in mayonnaise, lemon peel and mustard. Makes about 1 cup.