Creamed Salmon on Toast

The sweet of the peas is the perfect flavor to enhance the sweet in the salmon in this easy dish.

  • 2 ½ cups Milk
  • 1 teaspoon Butter Powder
  • ½ teaspoon Salt
  • 12 shakes Pepper
  • 1 cup Cold Milk
  • ½ cup Flour
  • 1 7-oz. can Salmon, drained
  • 1 cup Freeze Dried Peas
  • 1 loaf Whole Wheat Bread, sliced and toasted (about 16- 20 slices)
Place Peas in a small bowl and cover with water completely. Allow to sit until they are completely hydrated. Drain off water.Stir together Flour and 1 cup Cold Milk until smooth, set aside. Heat together 2 1/2 cups Milk, Butter Powder, Salt and Pepper just to a boil, stirring constantly. Stir cold milk mixture into hot milk mixture. Stirring constantly, return to a boil and cook until thick. Add Salmon and Peas. Serve over toast.

NOTE: There is no need to butter your slices of toast for this recipe. The cream sauce will do just fine without, but if you have butter and you want to, be my guest. It surely won’t hurt anything.

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