Creamed Salmon on Toast

While it may sound strange to some of you, creamed salmon on toast was one of my favorite meals growing up. It's warm and creamy, and perfect when accompanied by canned sweet peas. Not fresh peas, not frozen peas, and certainly not any other vegetable. Trust me on this one. Canned peas. As I was making it for dinner the other night I realized it would be great to share as my next blog. I think it's perfect for a nice spring dinner, especially here in New York, where we tend to get random cold snaps as late as June some years. This is a quick dish you can throw together with things you probably already have in your kitchen.



Ingredients:

1 can salmon
1 tbsp cornstarch
1 tbsp butter/margarine
4-6 slices of bread
2/3 to 1 cup of milk
1 can of sweet peas

Open the can of salmon and drain the liquid into your measuring cup to use later. Flake the salmon apart with your fingers and remove all of the bones, or at least the big spine ones. You'll undoubtedly miss a few of the tinier ones, but that's ok, they're edible. I used to think my mom was crazy when I was little because she loved to eat the bones when she did this part. But I guess the apple doesn't fall far from the tree, because I love it now, too. They're also a great source of calcium!

Add the milk to the measuring cup so that you have one cup of liquid.

Put the butter and cornstarch into a saucepan on the stove and bring it to medium-high heat. Keep stirring this so they're evenly mixed together. Once the butter is completely melted add the liquid. Stir constantly so the milk doesn't scald.
Eventually you will notice the mixture start to thicken. When it gets to a consistency you like add the salmon.
At this point you can turn the heat down to low just to keep the creamed salmon warm while you toast the bread and heat the peas.

So there you have it, creamed salmon on toast with sweet peas. As always, let me know how it turns out for you. I hope you enjoy it as much as I do!