1 lb. can salmon, drained and flaked
2 c. soft bread crumbs
1/2 tsp. salt
1 tbsp. chopped onion
1/2 c. milk
1 tbsp. melted butter
1 beaten egg
Picante Sauce

In a bowl combine salmon, crumbs, onion, butter and salt. Combine milk and egg and add to salmon mix. Shape into a loaf on a shallow baking pan or in a 8x4x2 inch loaf pan.

Bake at 350°F for 35 to 40 minutes. Serve with Picante Sauce or creamed peas.

Picante Sauce:

2 tbsp. chopped green onion
3 tbsp. butter
2 tbsp. flour
1/2 tsp. dry mustard
1/2 tsp. salt
dash of pepper
1 1/4 c. milk
1 tsp. Worcestershire

Cook 2 Tbsp. chopped green onion in 3 Tbsp. butter till tender but not brown. Blend in 2 Tbsp. all purpose flour, 1/2 tsp. dry mustard, 1/2 tsp. salt and a dash of pepper. Add 1 1/4 c. milk and 1 tsp. worcestershire sauce. Cook, stirring constantly until sauce thickens and bubbles. Serve with loaf.