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Mix peas, salmon and sauce. Heat 3-5 minutes or until heated through. Serve over crackers, toast, potato or puff pastry shells. In saucepan melt butter. Stir in flour, salt and dash of nutmeg. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. SPREAD THE LOVE.
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1. Directions: 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.
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The best Salmon Pea Wiggle! (351.9 kcal, 15 carbs) Ingredients: 3 cups whole milk · 3 tablespoons all-purpose flour · 2 (14.75 ounce) cans salmon, drained and flaked · 1 (15 ounce) can baby peas, drained · salt and freshly ground black pepper to taste
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Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until softened, about 2 minutes. Add the salmon cubes and cook until lightly browned, about 3 minutes. Add the peas, salt, pepper, oregano, thyme, and paprika and cook for 1 minute more. Add the white wine and chicken broth and bring to a simmer.
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1 can (15 oz) baby peas. 3 pinches of salt and pepper . Cook milk and butter in a large saucepan over medium heat. Stir constantly until it reaches a boil. Whisk in the flour stirring constantly until thickened. Stir in baby peas and heat back up. Add salmon and season with salt and pepper.
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Make the egg sauce: Melt the butter in a heavy saucepan and stir in the flour. Cook over low heat, stirring 2-3 minutes, then add 1 cup fish stock of the steaming liquid from the poached salmon. Return to the heat, stir until the sauce thickens. Add the milk, whisking until smooth.
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Stir in wine and cook for 1 minute, until evaporated. In large measuring cup, whisk together milk and flour. Gradually add to leek, stirring. Bring to a simmer. Simmer 2 minutes, or until thickened. Stir in salmon and peas and season to taste with salt and pepper. Cook, stirring, for 5 minutes, or until heated through. Serve topped with parsley.
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Salmon Wiggle Yield: 50 one-half cup servings Ingredients 5 pound canned salmon 3 tablespoon lemon juice, or vinegar 1/2 cup fat, (1/4 pound) 2/3 cup flour 5 1/3 cup evaporated milk 5 1/3 cup liquid from salmon, and peas 3 tablespoon salt, (1 1/2 ounces) 2 1/2 quart canned peas, (1 No.10 can, minus the liquid) Directions Drain salmon and peas, reserving liquid for white sauce. Flake salmon.
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1 lb. salmon, drained and flaked. In 3 quart saucepan melt butter, add peppers, saute 3 minutes. Stir in flour and mustard and cayenne. Take from heat, add tomato juice, then gradually add milk. Cook over medium heat, stirring until thick. Cook 2 more minutes. Stir small amount into egg. Return to saucepan. Cook 1 minute.
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Salmon or Tuna Pea Wiggle 3 cups whole milk 3 tablespoons all-purpose flour 2 cans salmon or Tuna (drained and flaked) 1 cup baby peas salt and freshly ground black pepper to taste Place milk in a large saucepan over medium heat. Bring just to the boiling point, stirring constantly. Gradually whisk in the flour
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The old standby Salmon Wiggle was hearty and filling, but switching things up sometimes makes things more interesting. Smoked Salmon Pea Wiggle over Roasted Vegetables. 1 tbsp. olive oil. 8 ounces button mushrooms. 1 small cauliflower or half a large, chunks. 6 or 8 fingerling potatoes, rough chop. 1 can wild caught Alaskan salmon, 14.75 oz.
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Heat the milk in a large saucepan over medium heat until almost boiling, stirring constantly. Gradually whisk in the flour and continue cooking and stirring until slightly thickened, about 5 minutes. Stir in the salmon and peas, and season to taste with salt and pepper. Continue cooking and stirring until thick and heated through, about 10 minutes.
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Add 2 Tbsp. of cornstarch to1/4 cup of milk, and mix to dissolve with fork. In a medium saucepan, heat the milk and butter/margarine until bubbles form around edge of pan. DO NOT BOIL! Stir in the cornstarch and milk mixture. Cook until it thickens. Add tuna and peas. Mix it all in. Add salt and pepper to taste.
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directions. Melt margarine in saucepan. Add flour and milk for your basic white sauce. Then add your frozen peas & salmon`and onions. Stir until creamy; salt & pepper to taste. Also if desired you can add some dill, garlic, or even bacon bites just to give that white sauce a little more flavor. You can serve this over rice, toast or pasta--make.
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3 cups whole milk3 tablespoons all purpose flour 2 (14.75 oz) can salmon, drained and flaked ORLeftover salmon from another meal, flaked1 (15 oz) can baby pe.
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Cook over low heat, stirring constantly until smooth, bubbly. Remove from heat. Stir in milk. Bring to boil, stirring constantly. Boil 1 minute. Flake and bone salmon. Cook and drain peas. Add to sauce, stirring occasionally while cooking over low heat. Serve on saltines or toast.
