Cooking Corner: Simple salmon pea wiggle
Makes 3 servings.
12-ounce can evaporated skim milk, divided
1½ tablespoons flour
7.5-ounce can red salmon, drained
15-ounce can sweet peas (no salt added), drained
Salt and pepper to taste
Crackers, toast, cooked rice, noodles or couscous for serving
- In a small bowl, using a fork or whisk, mix flour into 3 to 4 tablespoons evaporated milk. Set aside.
- In a medium saucepan, heat remaining milk over medium heat to just below boiling. Gradually whisk flour mixture into heated milk. Continue to cook until slightly thickened. Simmer gently for 2 minutes, stirring often.
- Stir in peas and salmon. Season with salt and pepper. Cook and stir until thick and heated through.
- Serve over crackers, toast, rice, noodles or couscous.