I have decreased the amount of butter that they used, I am sure, but it remains comfort food just the same, and we like to have it from time to time, especially on a rainy day.
Creamed Salmon on Toast
Makes 2 servings
- 2 tsp butter
- 2 Tbs white flour
- 1 cup fat free milk
- 1/4 cup chopped onion
- 1 can (213g) salmon, drained
- 1 cup peas (frozen or canned, drained)
- salt and pepper, to taste
- 4 slices bread of choice, toasted
- Place drained salmon in a bowl and mash bones into the meat, and set aside. You can either discard the skin or mix it in as well.
- Melt butter in saucepan over medium heat.
- Add onions and saute til transparent.
- Add flour and whisk until paste is formed.
- Pour milk slowly into the paste, stirring continually until a white sauce is formed.
- Add salmon and peas, and stir gently.
- Season with salt and pepper.
- Meanwhile, toast 4 slices of bread and place on 2 plates or in shallow serving bowls.
- Remove salmon mixture from heat and ladle over toast.
Per serving, not including bread.
Weight Watchers P+ = 7.
Calories 286; Protein 23g; Carbohydrate 22g; Fat 11g; Fibre 3g
After mixing in the flour to form a paste.
Add the salmon and peas to the white sauce.
A generous portion, and so creamy and tasty.
mm that looks scrumptious! I have never tried creamed salmon but my family used to cook tuna olive casserole that had similar flavors. Delicious but very heavy, this a great variation on the classic! :)
ReplyDeleteOne of our favorites and make it often, especially when I want to keep points low. I make mine with 1 cup skim milk, liquid from salmon, 1 tbsp corn starch, 1 tsp chicken soup base and a bit of pepper...mix and pop into microwave, then add salmon and peas and reheat...also, sometimes add a bit of cheddar. Ummm good..just like Mama used to make. Riki
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