Salmon #12: Salmon on Toast

The night before we started summer vacation, I had no inspiration for dinner.  While poking through the freezer to try to come with an idea, I came across a small container of leftover Cedar Plank Salmon I had frozen. With this in hand, I tried a recipe I’ve been curious about for a long time.

Our review? It was good. Not spectacular, but comforting and good. While I don’t think this is a dish I’ll rush to repeat, I certainly will consider making it the next time we need a quick dinner and have leftover salmon. Because Jeff is NOT a fan of anything that makes toast wet, he had this on pasta instead of toast and said it was great.

Creamed Salmon on Toast
Adapted from All Recipes

2 tablespoons butter
1 clove chopped garlic
2 tablespoons all-purpose flour
1 1/2 cups milk (or soy milk, in our case)
1 cup frozen peas
chopped dill or basil
1 small salmon filled, cooked and flaked into small pieces (with bones removed)
salt and pepper to taste
bread for toast

In a saucepan or skillet, melt butter over medium heat. Add garlic and saute for a few seconds. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk, stirring constantly, until the sauce thickens. Add in chopped herbs, frozen peas, and flaked salmon, stir gently, and set aside for a minute. The sauce should be warm enough to cook the peas and heat the salmon. If necessary, return to the stove to heat through. Adjust seasoning with salt and pepper, and serve on toast. 

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