Scrambled Salmon: 1 can Pink or Red sock-eye Salmon, bones removed, reserve liquid 1/2 cup sliced onions 1/2 tsp salt or to taste 1/4 tsp black pepper or to taste 1 egg, slightly beaten 3 slices of fat back bacon or 3 Tbps of oil Fry bacon in a cast iron skillet until hard, remove bacon; or heat oil in cast iron skillet. Saute onion until soft, add Salmon and cook for about two minutes, do not break up meat too much, add reserve liquid and water to make one can of liquid; cook for about one minute; add beaten egg and stir until egg is cooked and some of the liquid has cooked out. Serve with grits, rice or over southern biscuits. Hope you enjoy!
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