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Print this Recipe    Creamed Salmon

Creamed Salmon and Peas

2 tablespoons butter
2 tablespoons flour
1 cup milk
1 large can salmon (14 to 15 ounce can)
2 cups peas
Salt
Pepper

Remove salmon from can, remove all bones and skin, and set aside.
On low heat, melt butter in skillet. Add flour; using a spoon,
stir flour into butter for 3 to 5 minutes to make a roux. (The
roux should begin to smell nutty but should not brown significantly.)
Add milk and stir continuously until mixture is smooth. (Add a
little extra milk if the sauce is too thick for your taste.) Add
peas and simmer for 5 minutes, stirring occasionally. Add salmon
and continue to simmer, stirring occasionally, for at least 5 more
minutes. Season with salt and pepper to taste and serve on toast.

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