Creamed Salmon And Peas Food

SALMON PATTIES WITH CREAMED PEAS

Steps:

• PATTIES: Drain liquid from salmon and reserve for sauce.
• Remove bones and skin, and flake salmon.
• Mix all patty ingredients together.
• Form into 4 patties.
• Dip both sides in flour.
• In frying pan, heat oil and fry patties over medium heat until lightly browned on both sides- about 10 minutes.
• SAUCE: While patties are cooking, place peas in colander and rinse with hot water to defrost.
• Drain In saucepan or skillet, melt butter; with whisk, stir in flour.
• Gradually whisk in 1/4 cup reserved salmon liquid and milk, whisking to form a creamy sauce.
• Add dill, salt and pepper, stirring constantly over medium heat until mixture gently boils and thickens.
• Stir in the pea and cook 30 seconds to warm.
• Do not cook peas.
• Place patties on individual plates and spoon the sauce over.
• ***Note: If you prefer, you can place the salmon mixture in 4 greased muffin cups and bake at 350 degrees for 25-30 minutes.
• If using this method, omit the first two recipe ingredients (oil and flour).
• VARIATION: You can substitute lightly steamed fresh asparagus for the peas.
• If using asparagus, do not put in sauce.
• Place asparagus over salmon patties and spoon sauce over both.

CREAMED SALMON AND PEAS

Steps:

• Melt butter in a large pan, add flour and cook over medium heat until light brown and pasty (1-2 minutes).
• Slowly add milk and whisk until all flour bits are broken up. Continue to whisk while milk comes to a boil and thickens, and add salt and pepper to taste.
• When cream sauce is slightly thickened, add salmon and peas and continue to cook until sauce is thickened up and the salmon and peas are heated through. Stir in lemon juice and dill.
• Serve over hot white rice, toasted bread, a hot biscuit or puff pastry.

SALMON WITH CREAMY ALFREDO SAUCE

Steps:

• Season salmon, if desired, with salt and ground black pepper. Broil or grill until salmon is done. Meanwhile, heat olive oil over medium-high heat in 12-inch nonstick skillet and cook onion 5 minutes or until softened. Stir in lemon juice and bring to a boil. Stir in Sauce, peas and parsley and simmer 5 minutes. To serve, arrange salmon over hot vermicelli and top with sauce. Garnish, if desired, with additional chopped fresh parsley and finely grated lemon peel.;

CREAMY SALMON & SUGAR SNAP PASTA

Steps:

• Boil the pasta, adding the sugar snaps to the water 2 mins before cooking time is up. Cool under running water, then drain. You can steam the salmon over the pasta pan for about 7 mins if you have a steamer basket, or put onto a heatproof plate and microwave on High for 2-3 mins until the flesh flakes easily. Peel away any skin, break into large flakes, then allow to cool.
• Mix the lemon zest, juice and crème fraîche together, then season to taste. If you need to, loosen with a few tbsp of water to make the consistency of double cream. Toss the pasta, peas and rocket into the dressing, flake in the salmon, then gently turn in the bowl a few times.

PASTA WITH SALMON & PEAS

Steps:

• Bring a pan of water to the boil and cook the fusilli according to the pack instructions.
• Meanwhile, heat a knob of butter in a saucepan, then add the shallot and cook for 5 mins or until softened.
• Add the peas, salmon, crème fraîche and 50ml water. Crumble in the stock cube.
• Cook for 3-4 mins until cooked through, stir in the chives and some black pepper. Then stir through to coat the pasta. Serve in bowls.

CREAMED SALMON ON TOAST

Steps:

• In a saucepan, melt butter over medium heat. Stir in flour until smooth; add onions. Gradually stir in milk. Bring to a boil; cook and stir for until thickened, 2 minutes. Reduce heat. Stir in salmon, salt and pepper. Cook until heated through, 10-12 minutes. Serve over toast.

SALMON PATTIES WITH CREAMED PEAS

Steps:

• Drain and flake salmon. Set aside. Melt butter, add onion and cook till tender.
• In medium bowl mix all ingredients for salmon patties with butter and onions (except shortening and 1/2 cup of cracker crumbs). Mix well, form into patties and coat with remaining cracker crumbs. Melt shortening in fry pan and brown patties.
• Sauce:
• Mix all sauce ingredients except peas together and bring to a boil; cook until thick. Add peas and cook on low until peas are heated.

CREAMY FARFALLE WITH SALMON AND PEAS

Steps:

• Heat broiler to low. Coat a baking sheet with cooking spray. Season salmon with 1/2 teaspoon salt and 1/8 teaspoon pepper. Broil until cooked through, 5 minutes per side. Let cool; cut salmon into bite-size pieces. Cook pasta as directed on package; add peas 3 minutes before end of cooking time; drain. Whisk 1/4 cup milk and flour in a small saucepan until smooth; whisk in remaining 1 1/4 cups milk, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Cook over medium heat, whisking, until as thick as heavy cream, 10 minutes. Remove from heat; add Neufchaåtel and 1 tbsp dill; whisk until cheese melts. Toss pasta and peas with sauce and salmon; drizzle with juice. Garnish with zest and remaining 1 tablespoon dill.

CREAMED SALMON ON TOAST

Steps:

• 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.