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My review
Creamed Salmon on Toast
Jacque Helland
"A quick and easy snack or lite dinner of creamed salmon and peas. The sauce may be made as thin or thick as you like."
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Ingredients
25 m servings 336Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- In a saucepan or skillet, melt butter over medium heat. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk and reserved liquid from peas, stirring constantly, until a smooth thick gravy is formed.
- Flake salmon into a bowl, breaking apart any large pieces. Stir salmon and peas into the sauce carefully with a wooden spoon to avoid mashing the peas. Cook until heated through. Adjust seasoning with salt and pepper.
- Toast bread in toaster oven or broiler pan. Butter, if desired, and top with salmon mixture.
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Reviews
Read all reviews 6875 Ratings
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Most helpful positive review
10/30/2007
My husband grew up eating this. The only difference is instead of making the cream sauce his mother used to use cream of mushroom soup. Less work and just as yummy.
Most helpful critical review
7/18/2013
Nostalgic dish that's bland bland bland. I added a good squeeze of yellow mustard from the bottle to give it SOME kick and flavor. It helped. Also I substituted about a quarter cup of the milk f...
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10/30/2007
My husband grew up eating this. The only difference is instead of making the cream sauce his mother used to use cream of mushroom soup. Less work and just as yummy.
1/9/2005
Super. This recipe was a childhood favorite. I put the salmon in puff pastry cups for a fancier meal.
8/20/2008
Creamed salmon has been a staple all of my life, but we saute the onion along with finely sliced celery, and we add 1/4 to 1/2 tsp. of Old Bay seasoning. It just depends upon what's in your pant...
11/16/2005
For being so simple, this was so good! I did add some marojam and parsley with the pepper for extra flavor. Easy, quick and tasty.
3/1/2011
I love creamed salmon on toast, I saute a little diced onion and add 1/2 tsp. of dried mustard to the cream sauce. I replace the peas with cooked asparagus spears layed on the toast before I ad...
10/2/2006
This recipe is exactly how my mother made it except we had it over mashed potatoes. It's still a family favorite! I use skim milk (and cook it longer to thicken the sauce)and serve it over a b...
6/16/2009
As written, this is the recipe I ate (and hated) throughout childhood because I didn't like salmon, hated canned peas and the white sauce was always the consistency of library paste. But then I...
2/2/2008
I skipped the peas and the pea juice, and it turned out really well. I had to let it cook for 20 minutes before the flavors started blending together nicely. Makes a lot. very easy, I would defi...
7/27/2007
this is also delicious made with a can of tuna and a great meal stretcher just make more of the cream sauce,it is still great!