Salmon Pea Wiggle

Salmon Pea Wiggle

14
KRISTALBLU66 0

"This easy recipe is made with canned salmon and peas in a milk gravy. Serve on toast or saltine crackers for a quick tasty meal. Yummy!"
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Ingredients

30 m servings 352 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 38.8 g
  • 78%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 741 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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 salt and pepper to taste. Continue cooking and stirring until thick and heated through. Serve over saltine crackers or toast.

Reviews

14
  1. 16 Ratings

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Most helpful positive review

I make a recipe similar to this but I start it by making a roux with butter and flour to thicken the milk. I add the milk slowly and wait for it to thicken. I also use 1-2 cans of East Point...

Most helpful critical review

Maybe I didn't follow the recipe right but it did not come out the way it should have... it turned out too saucy.

I make a recipe similar to this but I start it by making a roux with butter and flour to thicken the milk. I add the milk slowly and wait for it to thicken. I also use 1-2 cans of East Point...

I agree it is best to make a lump free white sauce first. 2T flour, 2T butter (or oil), and 1 cup milk is the basic recipe. Double it for this one. Melt the butter, add the flour, cook briefl...

I am so happy to have found this recipe. I grew up eating this and I love it. It's even better over boiled potatoes mashed with a fork.

to all of you that thought this was too "saucy", well that is what this food is. it's why its called salmon pea WIGGLE, and not salmon pea casserole! it's meant to be used like a gravy. this ...

I halved this recipe to make 2 good sized servings and served it over sliced potatoes. Also used frozen peas. It was quite tasty, not to mention healthy and quick! It's like a faster version ...

Maybe I didn't follow the recipe right but it did not come out the way it should have... it turned out too saucy.

I grew up loving this recipe, and made it by making a rue first with butter and flour, then adding the milk peas and salmon......eating it over saltines, boiled or mahsed potatoes....brings back...

Love this! Great for a winter or rainy day and full of vitamins. Sure to get kids to eat fish and love it!! Mine do

I substituted 2 cans of tuna, saving the juice to use as part of the milk for the gravy. I have made this twice and served it once over biscuits and once over saltines. My 3 and 5 year old son...