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Salmon Tureen

Chef.at.Home's picture
Ingredients
  Potatoes 3 Medium, pared and diced
  Onion 1 Large, chopped
  Thinly sliced celery 1 Cup (16 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs) (1/2 Stick)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Milk 6 Cup (96 tbs)
  Frozen peas and carrots 2 Pound (1 Bag)
  Canned salmon 1 Pound (1 Can)
  Dill weed 1 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Seasoned pepper 1⁄4 Teaspoon
  Chowder crackers 10
Directions

1. Cook potatoes, covered, in boiling water to cover, in a medium-size saucepan 15 minutes, or just until tender; set aside.
2. Saute onion and celery in butter or margarine until soft in a kettle. Blend in flour; cook, stirring constantly, until bubbly. Stir in milk; continue cooking and stirring until mixture thickens and bubbles 1 minute.
3. Stir in peas and carrots; bring slowly to boiling; cover. Simmer for 12 minutes, or until vegetables are tender.
4. Drain salmon; remove skin and bones; break salmon into large chunks. Stir into vegetable mixture with potatoes and liquid, dillweed, salt and pepper. Heat slowly, stirring several times, just until hot.
5. Ladle into a tureen or heated bowls.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Canadian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Salmon
Interest: 
Healthy

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