Salmon and Vegetables in a Dish
2 tablespoons Diced Onion
2 tablespoons Butter
2 cups Cooked Peas
1 (1-pound) can Salmon
2 cups Diced Cooked Potatoes
1/2 cup Sour Cream
Cook onion in butter until tender but not browned. Add liquid from peas and salmon and cook until reduced to about 1/2 cup. Place potatoes in shallow baking dish, add peas and sprinkle with pepper. Break salmon into large pieces and arrange on top of vegetables; combine reduced liquid mixture with sour cream and pour over vegetables and fish. Bake in moderate oven (350 degrees F.) 40 minutes, or until vegetables have absorbed most of the liquid.
Variation: Instead of potatoes, use cooked rice mixed with 2 tablespoons minced pimiento.
Taken from "250 Fish and Sea Food Recipes." Edited by Ruth Berolzheimer, Direct, Culinary Arts Institute. Published by Consolidated Book Publishers, Inc., Chicago, IL, USA, 1940.
To get your own copy of this wonderful little recipe book, do an online search using the title, author and year of publication. There are lots of copies out there!