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Creamed Salmon and Peas (Salmon Pea Wiggle)

Heartwarming gluten-free Creamed Salmon and Peas (Salmon Pea Wiggle) is a quick one pot meal, easy to clean up after, perfect for busy weeknights.

Heartwarming gluten-free Creamed Salmon and Peas (Salmon Pea Wiggle) is a quick one pot meal, easy to clean up after, perfect for busy weeknights.

This nostalgic dish is a childhood favorite passed on through the generations.

Humble pantry staples cooked up in a rich white sauce to make one of the best comfort foods ever!

A great cold weather meal, though we love it any time of the year, especially when fresh salmon or peas are in season.

Mm-mm!


Make It Your Own!

Stir in sautéed mushrooms or onions, or chopped scallions and snipped fresh chives.

Get creative with seasonings; add some dill, dry mustard, garlic, marjoram, parsley, thyme or your favorite seasoning mix, such as curry paste or powder, Herbs de Provence or Old Bay Seasoning.

Change up the fish, use canned tuna or seafood, or leftover cooked, flaked fish.

If you prefer, serve Creamed Salmon and Peas over baked, boiled, mashed or riced potatoes, hash browns, rice, noodles, biscuits, toast or waffles.

Try substituting different vegetables for the peas, such as asparagus, green beans or leeks.

Garnish Creamed Salmon and Peas with grated cheeses, toasted gluten-free bread crumbs or a sprinkling of chopped fresh parsley.





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Creamed Salmon and Peas (Salmon Pea Wiggle)


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Creamed Salmon and Peas (Salmon Pea Wiggle)


Kids love it! This scrumptious Creamed Salmon and Peas (Salmon Pea Wiggle) recipe is a no fuss frugal family favorite, quick and easy to make.

Prep Time: 10 minutes
Cook Time: 17 minutes
Yield: 4 servings

Ingredients:
- 2 tablespoons White Gluten Free Flour Blend
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon paprika
- 2 tablespoons butter (or shortening)
- 1 cup milk (or milk substitute)
- 1-14.5 ounce can salmon, bones removed
- 1-15 ounce can green peas, drained
- gluten-free crackers (buttery crackers, saltines/soda crackers, table crackers)

Instructions:
1. In a small bowl, stir together flour, salt pepper and paprika.
2. In a medium saucepan over medium heat, melt the butter.
3. Whisk in flour mixture; cook until mixture is smooth and bubbling, about 1 minute, stirring constantly.
4. Gradually add milk, whisking rapidly.
5. Reduce heat and simmer until sauce thickens, about 8 to 11 minutes; stir constantly and be careful sauce does not boil.
6. Stir in deboned salmon and peas, and heat through.
7. Serve hot over crushed gluten-free crackers.

Tags:
Gluten-free




Variations

Creamed Salmon and Eggs

  1. Prepare white sauce as directed in key recipe.
  2. With salmon and peas, stir in 4 hard cooked eggs, chopped, and heat through.
  3. Serve as directed in key recipe.


Fresh Creamed Salmon and Peas

  1. Omit canned salmon and canned peas.
  2. Prepare white sauce as directed in key recipe.
  3. Stir in 2 cups (500 ml) cooked, deboned, flaked salmon and 2 cups fresh or frozen peas, and heat through.
  4. Serve as directed in key recipe.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 30 ml White Gluten Free Flour Blend
  • 2.5 ml salt
  • .5 ml teaspoon black pepper
  • .5 ml teaspoon paprika
  • 30 ml butter (or shortening)
  • 250 ml milk (or milk substitute)
  • 1-418 grams can salmon, bones removed
  • 1-425 grams can green peas, drained
  • gluten-free crackers (buttery crackers, saltines/soda crackers, table crackers)

Instructions

  1. In a small bowl, stir together flour, salt pepper and paprika.
  2. In a medium saucepan over medium heat, melt the butter.
  3. Whisk in flour mixture; cook until mixture is smooth and bubbling, about 1 minute, stirring constantly.
  4. Gradually add milk, whisking rapidly.
  5. Reduce heat and simmer until sauce thickens, about 8 to 11 minutes; stir constantly and be careful sauce does not boil.
  6. Stir in deboned salmon and peas, and heat through.
  7. Serve hot over crushed gluten-free crackers.





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