Comfort Food: Creamed Salmon On Toast

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Today we have a look at a classic dinner that hasn’t really been on the radar recently, but may be ready for a renaissance of sorts. It’s all about comfort food – creamed salmon on toast!

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Cooking from cans was commonplace a generation ago, with much less emphasis on buzzwords like fresh, organic, local. Most households had pantries stocked with tins of corned beef, sardines, salmon, tuna and even chicken. And preparing a family supper by opening a half-dozen cans was not unheard of, as sales of canned vegetables were comparable to or exceeded sales of fresh or frozen. There’s a reason most kitchens had an electric can-opener.


hello old friend...

hello old friend…


If you are stocking your pantry with shelf-stable items, since refrigerator and freezer space is limited, you will likely want to know what to do with that canned salmon. For many of us, a can of pink salmon means creamed salmon on toast, a dinner that has 60’s comfort food written all over it.


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The salmon in a can has already been cleaned, skinned and cooked, so there is a minimal amount of prep involved. Canned salmon usually has little bones in it as well; do not be off-put by these, they are cooked and are soft enough to be easily crunched in the mouth or crushed with a fork. And of course bones are made of calcium, so one of the bonuses of canned salmon is that a serving of it has more calcium than fresh, as you are probably unlikely to eat the bones of fresh salmon. All things considered it’s a very healthy food choice, as canned salmon is also a great source of protein, vitamin D and omega-3 fats.

This recipe is not only healthy and delicious too, it also scores big on the nostalgia-meter. Serve up your creamed salmon on toast with a side of frozen peas and a big helping of Netflix. Time to binge!

Here’s a list, of lists by genre, of binge-worthy shows to go with your delicious dinner.



Creamed Salmon on Toast

Serves 4

2 tablespoons butter

2 tablespoons flour

1 ¼ cups milk

14 ¾ oz (418g) can pink salmon

1 cup peas

salt and pepper

1 teaspoon lemon juice

2 tablespoons fresh chopped dill

Make a roux in a large frying pan by melting the butter over medium heat then whisking in the flour. Stir it a little for a minute or two then whisk in the milk, letting it cook for another minute or two until it thickens. Add the salmon and peas and stir a little with a fork to break apart the salmon; basically at this point you are just heating the salmon and peas. Check taste and add salt and pepper to taste. Stir in lemon juice and serve on thick slices of toast. Garnish with dill.

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