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Salmon Pea Wiggle

Salmon Pea Wiggle

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KRISTALBLU66

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!

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 38.8 g
  • 78%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 741 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  1. 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.
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Reviews

SHOVELCAKES
19
10/11/2004

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 Canned 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
18
1/3/2011

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 sec), 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!

Hope
14
1/2/2006

I am so happy to have found this recipe. I grew up eating this and I love it. It's even better over boiled potatoes mashed with a fork.