Monday, May 09, 2011

An Old Childhood Favorite

The Captain and I both recall this dish from our childhoods... and our Mothers made it in a very similar fashion - mine used canned peas and his used frozen.

I have decreased the amount of butter that they used, I am sure, but it remains comfort food just the same, and we like to have it from time to time, especially on a rainy day.

Creamed Salmon on Toast
Makes 2 servings

  • 2 tsp butter
  • 2 Tbs white flour
  • 1 cup fat free milk
  • 1/4 cup chopped onion
  • 1 can (213g) salmon, drained
  • 1 cup peas (frozen or canned, drained)
  • salt and pepper, to taste
  • 4 slices bread of choice, toasted
  1. Place drained salmon in a bowl and mash bones into the meat, and set aside. You can either discard the skin or mix it in as well.
  2. Melt butter in saucepan over medium heat.
  3. Add onions and saute til transparent.
  4. Add flour and whisk until paste is formed.
  5. Pour milk slowly into the paste, stirring continually until a white sauce is formed.
  6. Add salmon and peas, and stir gently.
  7. Season with salt and pepper.
  8. Meanwhile, toast 4 slices of bread and place on 2 plates or in shallow serving bowls.
  9. Remove salmon mixture from heat and ladle over toast.

Per serving, not including bread.
Weight Watchers P+ = 7.
Calories 286; Protein 23g; Carbohydrate 22g; Fat 11g; Fibre 3g

After mixing in the flour to form a paste.

Add the salmon and peas to the white sauce.

A generous portion, and so creamy and tasty.


  1. mm that looks scrumptious! I have never tried creamed salmon but my family used to cook tuna olive casserole that had similar flavors. Delicious but very heavy, this a great variation on the classic! :)

  2. One of our favorites and make it often, especially when I want to keep points low. I make mine with 1 cup skim milk, liquid from salmon, 1 tbsp corn starch, 1 tsp chicken soup base and a bit of pepper...mix and pop into microwave, then add salmon and peas and reheat...also, sometimes add a bit of cheddar. Ummm good..just like Mama used to make. Riki


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