Creamed Salmon on Toast

Name: Creamed Salmon on Toast
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps butter; 418 grams salmon; 3 Tbsps all-purpose flour; 283 grams canned green peas, drained, liquid reserved; 237 milliliters cold milk; 4 servings salt and pepper to taste

Creamed Salmon on Toast is a pescatarian main course. This recipe serves 4. One portion of this dish contains around 31g of protein, 16g of fat, and a total of 335 calories. From preparation to the plate, this recipe takes around 25 minutes. A mixture of butter, milk, peas, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

In a saucepan or skillet, melt butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Frying Pan

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.

Ingredients you will need

All Purpose Flour

Gravy

Milk

Peas

Equipment you will use

Whisk

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.

Ingredients you will need

Salt And Pepper

Seasoning

Salmon

Sauce

Peas

Equipment you will use

Wooden Spoon

Bowl

Toast bread in toaster oven or broiler pan. Butter, if desired, and top with salmon mixture.

Ingredients you will need

Toast

Butter

Salmon

Equipment you will use

Broiler Pan

Toaster

Oven

Equipment

Ingredients

Servings:

3Tbsps

butter 418grams

salmon 3Tbsps

all-purpose flour 283grams

canned green peas, drained, liquid reserved 237milliliters

cold milk 4servings

salt and pepper to taste

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.