*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I agree it is best to make a lump free white sauce first. 2T flour 2T butter (or oil) and 1 cup milk is the basic recipe. Double it for this one. Melt the butter add the flour cook briefly (45 sec) add the milk and thicken. Add milk if too thick. Then add canned (or preferably frozen) peas. Heat. Then add the salmon keeping chunks. Heat on the lowest setting. Red salmon is better than Pink. Strangely fresh caught cooked salmon is not as good as canned!
I make a recipe similar to this but I start it by making a roux with butter and flour to thicken the milk. I add the milk slowly and wait for it to thicken. I also use 1-2 cans of East Point Canned Shrimp instead of salmon. The salmon is a bit too much for me. This recipe is classic new england and milk gravy is a bit bland but for me add a bit of salt pour over saltine crackers and this is fantastic comfort food!!!
to all of you that thought this was too "saucy" well that is what this food is. it's why its called salmon pea WIGGLE and not salmon pea casserole! it's meant to be used like a gravy. this is just like my grandmother made it very tasty!
I halved this recipe to make 2 good sized servings and served it over sliced potatoes. Also used frozen peas. It was quite tasty not to mention healthy and quick! It's like a faster version of tuna (or I guess salmon) casserole. I'll make this again thanks for the recipe!
I substituted 2 cans of tuna saving the juice to use as part of the milk for the gravy. I have made this twice and served it once over biscuits and once over saltines. My 3 and 5 year old sons loved it! I also used frozen peas! Quick and healthy with skim milk too!
I grew up loving this recipe and made it by making a rue first with butter and flour then adding the milk peas and salmon......eating it over saltines boiled or mahsed potatoes....brings back warm childhood memories of simpler days...