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Salmon Pea Wiggle is a delightful and easy-to-make dish that combines tender salmon with creamy peas in a flavorful sauce. With a short preparation time and a handful of ingredients, this recipe is perfect for a quick weeknight dinner. The combination of the buttery salmon, sweet peas, and creamy sauce creates a harmonious blend of flavors that.
Creamed Salmon and Peas (Salmon Pea Wiggle) Recipe Recipes
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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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.
A Trunk Full of Recipes Salmon Wiggle
The origins of the name Salmon Pea Wiggle are not entirely clear, but there are a few theories. One theory is that the name comes from the wiggling motion of the peas in the creamy sauce. As the dish is stirred, the peas move around and wiggle, giving it its unique name. Another theory is that the name comes from the sound that the dish makes.
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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.
Life in a Deer Yard SALMON PEA WIGGLE (OLD FAVORITE on the FARM)
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 salt and pepper.
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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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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.
Life in a Deer Yard SALMON PEA WIGGLE (OLD FAVORITE on the FARM)
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.
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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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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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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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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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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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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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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.