Kayleigh here. Starting up another round of Christmas
tradition recipes this year, I thought it would be appropriate to start with another
Christmas dinner. This time around, we have a recipe that is quick to put
together, amazingly rich and satisfying, and still looking quite festive.
Really, MUCH more simple than the Christmas
Day raviolis, but still keeping in theme with the colors and the cold weather.
My parents, as I have found out, sort of experimented around with creating their own holiday traditions once they got together, and decided to make them more permanent once my sister and I came along. That way, we would have something to look forward to every year, as well as an occasion to fondly remember once we were grown up and moved out of the nest.
All said and done, here is the recipe for one of the easiest holiday dishes I know- Creamed Salmon on biscuits. I'll just give the recipe for the topping here- we just can't improve upon the biscuit recipe from Gluten Free Baking Classics, so we suggest trying a double recipe of that. Savory, buttery biscuits go perfectly with the rich salmon, but rolls or even toast can do in a pinch. Just add a bit of extra salt in the sauce, and a pat of butter on the warm bread before you serve.
Creamed Salmon Sauce with Peas
Ingredients:
1 Can Salmon in water (get red Salmon for a nicer color)
4 TB Butter
1/4 Cups Corn Starch
1 1/2 Cups Milk
1 1/2 Cups Frozen Peas
Directions
1) First off, DO NOT drain the water from the canned salmon. If it really looks off, then drain and rinse, but fill the can back up with the same amount of water.
2) Put a pan onto Medium heat, then melt the butter completely. Add the cornstarch, and stir until it forms a paste and just starts to brown.
3) Add in all the milk, then stir constantly until the sauce has begun to thicken- let it get almost to the consistency of a thick gravy.
4) Add in the canned Salmon, liquid and all, then stir until the sauce heats back up. Add frozen peas, then let warm again.
5) Once the sauce is back up to temp, and the consistency is again like a thick gravy, take it off the heat. Serve on halved biscuits.
OPTIONAL- Spice things up with a pinch of your favorite salmon herb. We had ours this year with a dollop of fresh wasabi root mixed roughly in- it was fun to have random full-heat bites cutting through the richness of the dish!
My parents, as I have found out, sort of experimented around with creating their own holiday traditions once they got together, and decided to make them more permanent once my sister and I came along. That way, we would have something to look forward to every year, as well as an occasion to fondly remember once we were grown up and moved out of the nest.
All said and done, here is the recipe for one of the easiest holiday dishes I know- Creamed Salmon on biscuits. I'll just give the recipe for the topping here- we just can't improve upon the biscuit recipe from Gluten Free Baking Classics, so we suggest trying a double recipe of that. Savory, buttery biscuits go perfectly with the rich salmon, but rolls or even toast can do in a pinch. Just add a bit of extra salt in the sauce, and a pat of butter on the warm bread before you serve.
Creamed Salmon Sauce with Peas
Ingredients:
1 Can Salmon in water (get red Salmon for a nicer color)
4 TB Butter
1/4 Cups Corn Starch
1 1/2 Cups Milk
1 1/2 Cups Frozen Peas
Directions
1) First off, DO NOT drain the water from the canned salmon. If it really looks off, then drain and rinse, but fill the can back up with the same amount of water.
2) Put a pan onto Medium heat, then melt the butter completely. Add the cornstarch, and stir until it forms a paste and just starts to brown.
3) Add in all the milk, then stir constantly until the sauce has begun to thicken- let it get almost to the consistency of a thick gravy.
4) Add in the canned Salmon, liquid and all, then stir until the sauce heats back up. Add frozen peas, then let warm again.
5) Once the sauce is back up to temp, and the consistency is again like a thick gravy, take it off the heat. Serve on halved biscuits.
OPTIONAL- Spice things up with a pinch of your favorite salmon herb. We had ours this year with a dollop of fresh wasabi root mixed roughly in- it was fun to have random full-heat bites cutting through the richness of the dish!
Jason here. Since we have moved Washington state, I have
learned to enjoy a well-cooked salmon.
I’ve never been a fish person, but something about the meatier flavor,
and rich texture of salmon allows it to stand out. Even more so, having the
salmon as part of the sauce further hides any bit of the fish I would not
enjoy.
The biscuits recipe really goes perfectly with the cream
sauce. I found all I needed was a fork, as it crumbled just perfectly to get a
scoop. The biscuits are moderately crunchy, which compliments the creaminess of
the sauce.
As Kayleigh mentioned we found it was nice to add a bit of
fresh wasabi root. I also found out it was fun to not mix it in, and then have
a surprising bit of an entire dollop. The fresh wasabi has a way of building to
a quick heat, and then dissipating into a fresh almost minty aftertaste.
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