“This easy recipe is made with canned salmon and peas in a milk gravy. Serve on toast or saltine crackers for a quick tasty meal. Yummy!” - by KRISTALBLU66
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Place milk in a large saucepan over medium heat. Bring just to the boiling point, stirring constantly. Gradually whisk in the flour with a fork, and continue cooking and stirring until slightly thickened. Stir in the peas, and let the mixture heat back up to a simmer while stirring constantly. Mix in the salmon, and season with salt and pepper to taste. Continue cooking and stirring until thick and heated through. Serve over saltine crackers or toast.
Nutrition
Amount Per Serving (6 total)
- Calories
- 352 cal
- 18%
- Fat
- 14.2 g
- 22%
- Carbs
- 15 g
- 5%
Based on a 2,000 calorie diet
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Reviews (11)
Rate This Recipe
"I make a recipe similar to this but I start it by making a roux with butter and flour to thicken the milk. I add the milk slowly and wait for it to thicken. I also use 1-2 cans of East Point Canne..." See mored Shrimp instead of salmon. The salmon is a bit too much for me. This recipe is classic new england and milk gravy is a bit bland, but for me, add a bit of salt, pour over saltine crackers and this is fantastic comfort food!!!"
nantucketbob
"I agree it is best to make a lump free white sauce first. 2T flour, 2T butter (or oil), and 1 cup milk is the basic recipe. Double it for this one. Melt the butter, add the flour, cook briefly (45 ..." See moresec), add the milk and thicken. Add milk if too thick. Then add canned (or preferably frozen) peas. Heat. Then add the salmon keeping chunks. Heat on the lowest setting. Red salmon is better than Pink. Strangely, fresh caught cooked salmon is not as good as canned!"
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