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.
A Trunk Full of Recipes Salmon Wiggle
1. Directions: 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.
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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)
Add 2 Tbsp. of cornstarch to1/4 cup of milk, and mix to dissolve with fork. In a medium saucepan, heat the milk and butter/margarine until bubbles form around edge of pan. DO NOT BOIL! Stir in the cornstarch and milk mixture. Cook until it thickens. Add tuna and peas. Mix it all in. Add salt and pepper to taste.
Life in a Deer Yard SALMON PEA WIGGLE (OLD FAVORITE on the FARM)
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
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.
Creamed Salmon and Peas (Salmon Pea Wiggle) Recipe Recipes
Stir in wine and cook for 1 minute, until evaporated. In large measuring cup, whisk together milk and flour. Gradually add to leek, stirring. Bring to a simmer. Simmer 2 minutes, or until thickened. Stir in salmon and peas and season to taste with salt and pepper. Cook, stirring, for 5 minutes, or until heated through. Serve topped with parsley.
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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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Melt butter in saucepan over medium heat. Add flour and stir well. Remove from heat and add the milk and salmon liquid mixture, the half-and-half, salt and pepper. Return to medium heat and stir for 10 minutes or until thickened. Add flaked salmon, chopped eggs and peas and simmer 5 minutes. Makes about 4 cups.
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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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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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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.
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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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The best Salmon Pea Wiggle! (351.9 kcal, 15 carbs) Ingredients: 3 cups whole milk ยท 3 tablespoons all-purpose flour ยท 2 (14.75 ounce) cans salmon, drained and flaked ยท 1 (15 ounce) can baby peas, drained ยท 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.
