Salmon Newburg - cooking recipe

Ingredients

1 (1 lb.) can salmon
1 (10 1/2 oz.) can mushroom soup
1/4 tsp. dried thyme, crumbled
1/2 c. half and half
1/8 tsp. nutmeg
1 egg, beaten
2 Tbsp. green onion, chopped
1 Tbsp. pimiento, sliced
1 Tbsp. lemon juice
1/2 tsp. paprika
hot fluffy rice

Preparation

Drain salmon; remove skin and bones.
In medium saucepan, blend undiluted soup with half and half, thyme and nutmeg.
Bring to boil over medium heat.
Stir in small amount of sauce into egg. Add back to sauce; cook 2 minutes.
Fold in green onion, pimento and salmon.
Heat over low heat, about 5 minutes.
Blend in lemon juice and paprika.
Serve over hot rice.