1 (1 lb.) can salmon
1 (10 1/2 oz.) can tomato puree
2 c. water
Minced parsley (optional)
Salt and pepper
1 sm. onion, minced
2 tbsp. butter
2 tbsp. flour
1 (14 1/2 oz.) can evaporated milk

Put salmon with liquid into large saucepan with tomato puree, parsley and water. Bring to a boil and simmer 20 minutes. Cook onion in butter in another saucepan until golden brown; blend in flour. Add milk gradually, and cook until thickened, stirring constantly. Add salmon mixture; season to taste. Heat until hot.