7 3/4 oz. can salmon or mackerel
10 1/2 oz. condensed cream of chicken soup
10 1/2 oz. condensed cream of celery soup
2 3/4 c. milk
2 tsp. instant minced onion
1/2 tsp. salt
1/4 tsp. tarragon

Drain and flake salmon, reserving liquid. Combine reserved liquid with remaining ingredients. Heat over low heat, stirring occasionally. Add salmon and heat through. Sprinkle each serving with paprika and fresh parsley. Makes 4-5 servings.