Creamed Salmon Recipe

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Now love yourself and enjoy this one ...

This comforting, delicious creamed salmon recipe is unapologetically old-fashioned. Served this creamy salmon sauce or gravy over your favourite toast, rice, or hot egg noodles, you can’t beat this ultra-fast meal option for breakfast, lunch, or dinner. 

This is a basic, ultra budget friendly version of classic salmon in cream sauce. You can make it as written or make it your own by tinkering with add ins! I’ll share some great ideas for variations on the theme. 

Cream of Salmon Recipe

Before we get further, let’s go over the list of ingredients and equipment needed to make our delicious cream of salmon recipe. It’s truly a simple sauce,

Ingredients

1. Butter
2. All-purpose flour
3. Dried mustard
4. Granulated Onion
5. Milk
6. Salt and pepper
7. Canned salmon
8. Frozen peas
9. Lemon juice
10. Fresh dill weed (or dried dill weed)
11. Toast, crusty bread, egg noodles, rice, or cauliflower rice for serving
12. Optional: Green onions or fresh chives for garnish

While I adore fresh or frozen salmon, today’s recipe uses canned salmon! It’s delicious, convenient, economical, and makes even faster work of an already speedy recipe.

I mean break it down with me for a moment. A can of safe catch, wild-caught, boneless, skinless salmon comes in at $12.79/pound. A pouch of the same costs $9.54/pound.

Even at my grocery store, the least expensive frozen Atlantic salmon is over $13/pound. Considering that the can lasts indefinitely on my shelves and is less expensive, that seems a no-brainer to me!

You can get even more frugal if you use the sort of canned salmon that still has the skin, bones, and cartilage in it. You’ll need to pick the aforementioned squidgy bits out of your canned salmon before adding it to the recipe, but it is under $9/pound!

And if you’re wondering whether you can sub in canned tuna, the answer is a resounding yes! Creamed tuna on toast is amazingly delicious, too.

I include frozen peas because I just plain love them. You can opt to replace them with raw baby spinach, cooked asparagus tips or green beans, or omit them entirely, if desired.

I think dill is a natural pairing for the creamed salmon recipe, but you have options. I love fresh dill, but dried dill is also tasty! And if you don’t have that on hand, feel free to sub in fresh or dried parsley for a fun variation.

Just a wee bit of fresh lemon juice and dried mustard powder really makes this recipe sing. If you don’t have dried mustard powder, you can substitute in a teaspoon of Dijon mustard.

No fresh lemons? Just use a half teaspoon of bottled lemon juice or leave it out entirely. The fresh lemon juice is really special in the creamed salmon.

Cream Sauce Salmon Recipe

Let’s discuss the creamy portion of this sauce. While you might think this is a salmon with cream recipe, that’s not quite right.

I prefer to use whole milk instead of heavy cream. Milk keeps it a little lighter on the palate.

If you’re so inclined, you can add a handful of grated parmesan cheese to your creamy sauce when serving it. We’re a household divided over the cheese… half of us like it and half don’t.

Thankfully it’s a piece of cake just to add it at the table!

I almost always serve this creamed salmon over whole grain toast, but it’s equally delightful over crusty bread, hot egg noodles, or rice. You can even ladle it over cauliflower rice if you so desire.

Equipment

1. Measuring Spoons
2. Measuring Cups
3. 2-quart saucepan or stainless steel everyday pan
4. Whisk
5. Stove top or induction cooktop.

That’s it! Every kitchen should have everything needed to make our creamed salmon recipe.

I do not recommend using a nonstick skillet or pan unless you’re also using a whisk designed to be used with non-stick cookware. The reason for this is that nonstick coating is not super sturdy and metal whisks can damage or chip it.

In a saucepan or large skillet, melt butter over medium heat.

Stir in flour and dry mustard powder until smooth.

Cook for 2 minutes or until bubbly. Whisk in the granulated onion.

Gradually whisk in milk. Bring to a boil; cook and stir until thickened, about 1-2 minutes. 

Drop the burner to low heat. Stir in lemon juice, salmon and its juices, salt, pepper, and dill. Cook until heated through, about 5 minutes. Serve the salmon sauce over toast, noodles, crusty bread, or rice, garnished with sliced green onions or fresh chives, if desired. 

By: Rebecca
Title: Creamed Salmon Recipe
Sourced From: www.foodiewithfamily.com/cream... Date: Mon, 20 Feb 2023 10:24:00 +0000

Frequently Asked Questions

What herb is best for healing?

Herbs are a fantastic way to help heal our bodies. Herbal medicine has been used since ancient times and continues to grow today. There are thousands of herbs known to cure various ailments.

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Why do some love coriander and others don't?

Some people hate coriander, while others love it. But why?

Coriander is an herb that grows in warm climates throughout the world. It is native to both North America and Europe.

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But there is more to coriander than meets the eye. There are two types of coriander – sweet and hot. Sweet coriander is milder and sweeter tasting compared to hot coriander.

Sweet coriander is usually grown for its seeds, often called cilantro. This type of coriander is easy to grow and is very low maintenance.

Hot coriander is most commonly used in Indian cuisine. Hot coriander gives a rich flavor to curries and sauces, making it popular among Indians.

Some people say that hot coriander tastes better than sweet coriander. However, the opposite is true for those who prefer sweet coriander.

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What are the disadvantages of using herbs?

Herbs are a great way to keep your body healthy because they contain vitamins, minerals, antioxidants, enzymes, amino acids, phytonutrients, polyphenols, flavonoids, terpenes, essential oils, carotenoids, sterols, and sterolins. Some even contain cannabinoids.

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The bottom line is that herbs aren't safe for everyone. If you're considering trying them out, do your homework. Look up each product's side effects and warnings and read reviews online.

What spices assist in recovery?

The use of spices to aid in healing is an ancient practice dating back centuries. Many spices have been used for their medicinal properties, including ginger, cinnamon, cayenne pepper, turmeric, and garlic. Each of these spices has unique benefits that can help with various health issues.

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Is it safe to eat raw garlic?

Raw garlic contains potent compounds that could cause stomach upset. Garlic should always be cooked before eating.

Garlic is one of the oldest known medicinal plants. It has been used since ancient times to treat various ailments.

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Is it okay to use dried herbs instead of fresh ones?

It is best to pick up fresh herbs whenever possible when using herbs.

Although dried herbs are convenient, they don’t provide the same benefits as fresh herbs.

Fresh herbs contain essential oils that give your food a unique flavor. These oils help preserve the nutrients within the herb.

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Statistics

• For those with high cholesterol, garlic supplementation appears to reduce total and/or LDL cholesterol by about 10-15% (72Trusted Source73Trusted (healthline.com)
• The global herbs market is expected to reach more than $125 billion by the end of 2025.

External Links

sciencedirect.com

• Peppermint oil (Mintoil®) in the treatment of irritable bowel syndrome: A prospective, double-blind placebo-controlled randomized trial
• Curcumin reverses the effects of chronic stress on behavior, the HPA axis, BDNF expression, and phosphorylation of CREB

onlinelibrary.wiley.com

• Detoxification and antioxidant effects of curcumin in rats experimentally exposed to mercury - Agarwal - 2010 - Journal of Applied Toxicology - Wiley Online Library

en.wikipedia.org

• Bouquet garni - Wikipedia

mskcc.org

• Ashwagandha | Memorial Sloan Kettering Cancer Center
• Grape Seed | Memorial Sloan Kettering Cancer Center

How To

How To Upcycle Herbs After Making Infusions, Oils, Tinctures, And More?

There are more ways to use herbs than you might realize. This is why it's essential to keep an open mind when learning how to make herbal infusions, oils, tinctures, and more.

You'll find that there are many methods for making these products, and even though they may seem similar, each method has its benefits.

For example, some methods include creating decoctions, boiling water or alcohol with the herb(s), and letting them simmer for a while. These infusions are solid and potent because they contain higher concentrations of active compounds.

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Some cold-infused forms involve steeping herbs in cool liquids such as ice cubes or cold water. Cold infusions are gentler than hot ones, often used to treat minor ailments.

Herbal oil extraction involves heating the herb(s) to release the essential oils. You can either do this yourself or have someone help you out with it.

Finally, there are tinctures made by mixing herbs with alcohol. They're usually taken orally and are very effective for treating coughs, colds, and flu symptoms.

The best way to learn how to create infused products is to experiment with various techniques. Each technique offers a different potency and effectiveness, depending on the herb(s) you choose.

Once you've tried a few different methods, you'll begin to develop your preferences. In time, you'll be able to determine which techniques work well for you and which aren't worth pursuing.

Did you miss our previous article...
https://belovedsaffron.com/recipes/15-recipes-for-anyone-who-loves-fries