Category : Seafood
Author : Carmel
Hits : 4136
Date : 12/03/2001
6 tbsp butter 5 tbsp flour 1 tsp salt 1/2 tsp pepper 1 cup whole milk 1 cup of the liquid from the canned salmon and peas 1 pound can salmon 1 can (no. 2) peas (the normal size) 2 tbsp green pepper, finely chopped 1 tbsp onion, finely chopped 2 tbsp pimiento Serves: 4
Melt butter over medium heat. Blend in flour, salt and pepper. Add milk and liquid from salmon and peas; stir until thick. Break salmon into large pieces. Add Salmon and peas to the white sauce. Sprinkle green pepper, onion, and pimiento over top; cover. Reduce heat to simmer setting and cook for 20 minutes. In my family, we served this over big thick slices of fresh homemade bread oven toasted with sweet butter. Now, with diets and nutrition concerns, I serve it over steamed rice. But, every now and then, I just HAVE to have that fresh bread and butter! Note: You can substitute Albacore tuna or other flakey fish if you have leftovers too! Use fish stock or chicken stock for the 1 cup of juice. And, if you use frozen peas, use fish stock or chicken stock to make up the 1 cup of liquid for the missing canned pea liquid.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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