Creamed Salmon Sauce with Peas Recipe

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!

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.

Jak's Grill Review

Jason here. This review is a little special for me, and starts off with a bit of a story. It’s long, so If you just want to read the review you can skip down a little ways.

Almost one year ago today, I was in my last year of college still looking for a job. I was lucky enough to land an interview out in Seattle for what is one of the best companies for my field. Unfortunately for me, this was actually just after I started getting sick from eating gluten.  So with my stomach upset, and super nervous I traveled to the other side of the country to interview for my dream job.

The round of interviews went well, but not perfect. There are always the little things that you think back on afterwards wondering where you could have done better. The company had been generous, and given me a food stipend and told to go enjoy the local cuisine. They even recommended a nice steak restaurant downtown.

My flight was late at night the next day, so I had some time to go and explore Seattle. I went down town and walked around Pike Place market, and even went to the aquarium. After walking around for a few hours, I finally got hungry and decide a steak did sound good. I checked my phone and looked up the nearest steak restaurant.

So I walked a few blocks, only to find out my first pick had an extremely long wait.  No problem I thought, so I looked up another steak place started walking there. Now at this point, I am pretty dead set on steak. I have no idea what compelled me to, but I ended up walking well over an hour to get to the next restaurant only to find out it was closed. I have really worked up an appetite now, and it is pretty cold out that day. Keep in mind, I had to check out of my hotel, so I am also lugging around my duffel bag filled with my travel accessories.

I look up one last place on my phone, and find a restaurant called Jak’s Grill. I call a taxi this time, and finally arrive about 3:00PM. I see the sign for Jak’s Grill and am immensely excited. I walk up to the door, and find out that they don’t open until 4:00PM. I’m cold, hungry, and my stomach hurts at this point. At least it’s a nice street with a bunch of shops. I decide I can wait the hour and just go walking around.

4:00PM rolls around, and they open up right on time. I seem to be there first customer. I get seated in a little alcove around the corner, and my waiter introduces himself. It’s a slow day while I’m there so he chats with me some about where I’m from, and travelling. He guessed I was travelling to or from somewhere, since I was carrying around my luggage.

I order the Steak Oscar off their specials menu (as an aside, I couldn’t find their special menu online when I looked, but I may have just missed it). It was delicious. I remember it being one of the best meals I had ever had. I finally get my check and pay.

Then an incredible moment happened. The waiter turned and said, “See you when you get home”. For the last hour or so, I had been sitting there most alone, just contemplating what my life would be like I got the job and moved out to Seattle. With that simple utterance, I realized I could make this place my home, and that it would be everything I ever wanted. And for some reason, I simply stopped worrying about how my interview went. It was a moment of clarity for me that I will never forget. Just a few days later, I got the call that I did get the job, and vowed right then and there that I would one day return to Jak’s Grill.

So on my birthday this year, Kayleigh and decided there wouldn’t be a better time than now for me to go back.

REVIEW STARTS HERE

We went back, and sure enough I ordered the exact same thing, the Steak Oscar off their specials menu. All of their entrees come with a salad, seasonal veggies, bread, and some form of potato.

I let me waiter know I was gluten intolerant, and asked if she knew my choice was gluten free. She said she was almost certain it was, but went back checked. Sure enough it was. The service is absolutely great here.

The steak Oscar is a steak with crab on top, topped again with béarnaise sauce. Béarnaise sauce, is a combination of eggs, tarragon shallots, and butter. This is all served on top of some asparagus. For my side, I got the garlic mashed potatoes.

I ordered the steak medium, and it came out as perfect as I remembered it. I had worried that maybe I was just remembering it being so good, because I was so hungry at the time. It is was nice and pink on the inside, and still had some of the absolutely delicious fat left on the sides. The crab and sauce, adds a delicious creamy taste to the whole thing. The salad, and sides were also very good. I cheated a bit, and swapped my asparagus for Kayeigh’s broccoli and carrots. Broccoli is my favorite vegetable, and I just have never personally enjoyed asparagus very much.

The atmosphere is also one I enjoy. It has a sort of old fashioned high class feel to the place. Smooth jazz playing, a little dark, all the booths feel secluded and personal.

Kayleigh here. I would like to counter Jason, and say his asparagus were perfectly cooked, so there. I ordered the salmon for myself, but it was one of the first times where I did not feel restricted when ordering a non-steak option at a steak restaurant. Every one of their seafood entrees are tantalizing, inspired dishes that can hardly be called afterthought options, as is how I usually find it. Settling on the salmon was actually difficult, but the taste of well cooked, seasoned, and buttered fish was well worth it.  However, I will say I’ll definitely be going down the line and trying a different entrée each time I go! Plus, we were told that at least the creme brulee is safe to order, so we will have to try and save some room for dessert next time!

In conclusion, if you ever get a chance to check out this restaurant, I absolutely recommend it. This place will always mean something extra to me, and I hope you take a little something special away from the experience as well.