3 tablespoons olive oil
2 teaspoons dried minced onion
1 1/2 teaspoons white sugar
1/4 teaspoon salt
1 dash ground black pepper
2 (11 ounce) cans salmon, drained
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon paprika
1/2 teaspoon prepared horseradish
1/4 teaspoon truffle salt
1/4 teaspoon white pepper
1/8 teaspoon paprika
1/8 teaspoon dry mustard
1/8 teaspoon fresh lemon juice
2 tablespoons lemon juice
In a large skillet over medium heat, heat oil and saute onion to soften. Mix in sugar, salt, pepper, salmon and crushed red pepper flakes. Cook 3 to 5 minutes, stirring constantly. Return pan to heat. Stirring constantly, heat oil slowly to 1/2 cup pour until very hot.
With a wooden spoon, gently whisk salt into salmon and browned vegetable mixture. Stirring slightly, mix paprika, horseradish, truffle salt, mustard, lemon juice and lemon juice into salmon mixture. Return pan to heat and cook, stirring occasionally, 5 to 10 minutes. Then return pan to its simmer with juices from pan still in pot. Simmer, stirring occasionally, 10 minutes more.
Stir lemon juice in a small bowl and pour over salmon mixture. Cover, reduce heat to medium-low heat, and simmer 5 minutes more. If salmon mixture is too thin, add more milk. Cover and simmer gently, stirring occasionally, until fish is very pink, about 2 to 3 minutes.