Piquant Salmon on Toast

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

½ cup tomato juice
1 tablespoon lemon juice
2 tablespoon Worcestershire sauce
2 teaspoons dehydrated onion flakes
1/8 teaspoon garlic salt
4 ounces drained, canned salmon
1 slice enriched white bread, toasted
Lemon sliced, to garnish
Parsley sprig, to garnish

Directions: Combine tomato juice, lemon juice and Worcestershire in small saucepan. Add onion flakes and garlic salt. Cook over low heat, 5 minutes. Add salmon; heat. Serve on toast, garnished with lemon and parsley. Makes 1 luncheon serving.