Instructions: Cook and stir onion in margarine in 3 quart saucepan over medium heat until tender, 2 to 3 minutes.

Stir in baking mix, parsley, salt and basil. Cook over low heat; stirring constantly, until bubbly; remove from heat.

Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Stir in salmon and peas; reduce heat. Simmer uncovered until salmon and peas are hot, 3 to 5 minutes.

Serve over Potato Shortcake.

Makes 6 to 8 servings.

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