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- A "Comfort Food" that satisfies for nutrition and emotions.
- S. Chokel
Serves/Makes:4 or more servings
- 6 tbsp (90 ml) butter
- 5 tbsp (70 ml) flour
- 1 tsp (5 ml) salt
- 1/2 tsp (2 ml) pepper
- 1 cup (225 ml) whole milk
- 1 cup (225 ml) of the liquid from the canned salmon and peas
- 1 pound can salmon
- 1 can (no. 2) peas (the normal size)
- 2 tbsp (30 ml) green pepper, finely chopped
- 1 tbsp (15 ml) onion, finely chopped
- 2 tbsp (30 ml) pimiento
- Melt butter over medium heat.
- Blend in flour, salt and pepper.
- Add milk and liquid from salmon and peas; stir until thick.
- Break salmon into large pieces.
- Add Salmon and peas to the white sauce.
- Sprinkle green pepper, onion, and pimiento over top; cover.
- Reduce heat to simmer setting and cook for 20 minutes.
- In my family, we served this over big thick slices of fresh homemade bread oven toasted with sweet butter. Now, with diets and nutrition concerns, I serve it over steamed rice. But, every now and then, I just HAVE to have that fresh bread and butter!
Note: You can substitute Albacore tuna or other flakey fish if you have leftovers too! Use fish stock or chicken stock for the 1 cup of juice. And, if you use frozen peas, use fish stock or chicken stock to make up the 1 cup of liquid for the missing canned pea liquid.
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