HOT SALMON MELTS|
1 (15 1/2 oz.) can red or pink
2 Tbsp. minced onion
2 Tbsp. minced parsley
2 Tbsp. drained, chopped
2 tsp. lemon juice
dash of pepper
3/4 c. shredded Cheddar cheese
8 slices French bread or 4
split English muffins
Drain salmon; remove bones and skin, break into large
chunks. Add mayo, parsley, onion, pimiento, lemon juice and
pepper; toss gently to mix. Fold in 1/2 cup cheese. Spread
about 1/4 cup mixture on each slice of bread. Sprinkle remain-
ing cheese over salmon mixture. Broil about 6 inches from heat
3 to 4 minutes or until cheese melts and tops are golden.
Serves 4 to 8.
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