Creamed Salmon On Biscuits Food

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.

CREAMED SALMON ON BISCUITS

Steps:

• In olive oil saute onions and celery until soft, in a 10 inch skillet.
• Add soup that has been mixed with milk to skillet.
• Add pimento, peas and pouch of salmon to mix, salt and pepper to taste and simmer for 15 minutes.
• Bake biscuits as directed on package.
• Serve biscuits and ladle salmon mix over them.
• May use baked potatoes or toast instead of biscuits.
• Serve with a salad.

BISCUIT-TOPPED SALMON CASSEROLE

Steps:

• Prepare casserole: Melt butter in a saucepan over medium heat. Add onions and cook until transparent, about 5 minutes. Whisk in flour, salt, and pepper and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture has thickened, 5 to 10 minutes.
• Stir in salmon, tomatoes, Cheddar cheese, and Worcestershire. Pour into a 2-quart casserole dish and set aside.
• Preheat the oven to 450 degrees F (230 degrees C).
• Prepare biscuits: Mix flour, Cheddar cheese, baking powder, and salt together in a bowl. Cut in shortening until mixture resembles fine crumbs. Make a well in the middle and pour in milk; stir quickly until combined. Drop large spoonfuls of biscuit batter around the edge of the casserole dish.
• Bake in the preheated oven until biscuits are golden brown, about 20 minutes.

CREAMED SAUSAGE FOR BISCUITS

Steps:

• Sausage Mixture: Break sausage into bits in a large frying pan.
• Add diced onions.
• Fry onions and sausage together until both are browned.
• Drain mixture onto paper towels and set aside.
• White Sauce: To make a white sauce, an easy method is to use a medium or large saucepan, and it requires constant attendance, but it only takes a few minutes to make a delicious sauce.
• Melt the butter over a low flame.
• Add the flour and stir continuously.
• (You do not want the flour to brown; rather, stir the flour and butter and watch carefully as this slow cooking method takes the starch flavor away and makes for a better sauce.) Just as the flour mixture is beginning to color and looks like it might get brown, slowly add some milk and keep stirring.
• As the mixture thickens, add more milk and keep stirring, careful that the sauce doesn't burn.
• Soon, the sauce will be at the right consistency depending upon how much milk you use-- you'll want a thick sauce, not thin.
• Add the sausage and onion mixture to the sauce, and mix well.
• Salt and pepper to taste.
• Pour the creamed sausage over freshly baked bisquits.
• (Cooking time is included in preparation time.).

CREAMED SALMON (ON TOAST)

Steps:

• 1 Thaw frozen peas in a collendar.
• 2 Melt the margarine in a saucepan.
• 3 Add the flour and blend.
• 4 Add the milk, stirring constantly to prevent clumping and stir until creamy.
• 5 Add the salmon, peas, salt and pepper and warm through.
• 6 As the salmon is warming, toast the bread.
• 7 After toasted, spoon salmon mixture over the toast.

CREAMED SALMON ON TOAST

Steps:

• Over medium heat, melt the butter in a large saucepan.
• Add in flour and stir until smooth; add in onions.
• Stir in milk gradually.
• Bring mixture to a boil while stirring constantly.
• Cook and continue stirring for 2 minutes or until thickened.
• Lower heat.
• Add in salmon and salt and pepper; stir to combine.
• Cook about 10-12 more minutes or until well heated.
• Serve over toast.

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 DILL BISCUITS

Steps:

• Preheat oven to 400 degrees F. Line a muffin pan with twelve Reynolds® Foil Baking Cups; set aside. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture; set aside.
• Whisk together buttermilk, eggs, butter, and dill in a 2-cup measure. Add all at once to flour mixture. Gently stir just until moistened (batter should be lumpy). Chop 2 ounces of the smoked salmon. Gently fold in salmon.
• Spoon batter into prepared muffin cups, filling each three-fourths full.
• Bake for 15 minutes or until golden. Cool in cups on a wire rack for 5 minutes.
• Split the muffins and spread split sides with cream cheese. Sandwich some of the remaining 2 ounces smoked salmon in between muffin halves. Garnish with additional fresh dill.

CREAMY PASTA WITH SALMON

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• While pasta cooks, pour enough water into a frying pan to cover salmon; add dill. Strain in lemon juice. Mix and season with salt and pepper. Add salmon to the pan and poach over medium-high heat, flipping as necessary, until it flakes easily with a fork, about 10 minutes. Remove the skin when you flip it the first time.
• At the same time, heat olive oil in a pan over medium to medium-high heat. Saute green beans and shallots until the shallots start to brown and the green beans soften, 8 to 10 minutes.
• Once the salmon is poached, use tongs to set it aside in a shallow bowl, but don't throw the poaching mixture away. Take about 1/4 cup of the poaching mixture and add it to a saucepan. Add sour cream and chopped dill and mix over medium heat until combined. Remove from heat and mix into pasta.
• Place pasta on serving plates, along with some chunks of the salmon, plus some of the sauteed mixture. Try to get an even mix if possible. Sprinkle with garden cress. Serve immediately!

SOUTHERN CREAM BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Combine flour, baking powder, salt, and baking soda in the bowl of a food processor; pulse to mix. Drop cold cubes of butter into the dry mix and pulse just until mix comes together and forms a ball, about 4 to 5 times; do not overmix.
• Use a butter knife or sturdy rubber spatula to pry the dough out of the food processor and turn it onto a well-floured surface; dough will be very sticky. Don't use your fingers! They're too hot and will start melting the butter.
• Sprinkle a little flour on top of the dough and gently knead until it comes together into a ball, about 4 to 5 times. Be gentle and do not overwork the dough; you are developing flaky layers and not really mixing it at this point. Gently shape dough into a rectangle and pat to a 1 1/2-inch thickness.
• Use a non-serrated knife to cut dough into 6 square biscuits. Place on the prepared baking sheet so squares are just touching.
• Bake in the preheated oven until golden brown on top, about 10 minutes. Remove from the oven and cool on a wire rack. Break biscuits apart just before serving.

SALMON BISCUIT BAKE

Steps:

• In a large bowl, combine the salmon, peas, milk, mayonnaise, green pepper and lemon-pepper. Transfer to a greased 9-in. pie plate. Sprinkle with cheese. , Combine the biscuit mix, milk and mayonnaise just until moistened. Drop eight mounds onto salmon mixture. , Bake at 425° for 10-15 minutes or until bubbly and biscuits are golden brown.