Well now, if y’all never heard of that salmon pea wiggle before, you’re missin’ out, I tell ya. It’s one of them dishes that’s real easy to make, fills up the belly good, and don’t cost much either. A proper meal for any time, especially when you ain’t got much in the pantry. I reckon folks from Vermont and New England, they sure love this here dish, and I see why! You take some good salmon, them peas, and make a nice creamy sauce. Then, serve it up on top of some crispy toast or crackers. Makes for a mighty fine meal, I swear! Let me tell ya how to make it. It’s simple as pie.
First thing you need is some canned salmon. I know, fresh might be better, but that canned one works just fine for this. You open it up and drain the juice out. Now, don’t toss that juice away. You might need it later if the sauce gets too thick. You take that salmon and mash it up with a fork, get it all flaky-like, and set it aside for now.
Next up, you get yourself some peas. Now, I don’t care if they’re fresh or frozen, just get ‘em in a pot. You warm ‘em up with a little bit of water, just enough to cover ‘em. You let them peas cook till they’re all soft and tender. Might take about 5 to 7 minutes, so don’t rush it. Once they’re done, you drain ‘em and set ‘em aside too.
Now, in another pot, you gotta make that creamy sauce. You take about a tablespoon of butter and melt it over low heat. Once that butter melts, sprinkle in a tablespoon of flour. You gotta stir it good so it don’t get lumpy. Keep stirrin’ till it gets all golden brown. After that, pour in some milk, just a little at a time, so it don’t get too thick. Stir it up nice and slow till it gets all smooth-like. If it gets too thick, just add a bit more of that juice from the salmon.
Once your sauce is all creamy and smooth, toss in your mashed salmon and them peas you cooked earlier. Stir it all together real good. Let it cook for a couple more minutes, just to get everything nice and hot. You can even add a pinch of salt and pepper if you want, but that’s up to you. Some folks like it a little salty, others not so much.
Now, here’s the best part. You take a slice of bread, toast it till it’s all golden and crispy. You lay that toast down on a plate and pour that salmon pea mixture over the top. Some folks like to serve it over crackers, or even some puff pastry shells, but I say toast is the best. You can’t go wrong with toast!
There you have it, salmon pea wiggle, just like the folks up north make it. You can serve it up hot, and I promise, it’ll fill ya right up. It’s got that creamy goodness, the soft peas, and the tender salmon, all piled high on that crispy toast. Can’t get much better than that. And if you’ve got a little bit of extra sauce left over, don’t you worry. You can just save it for later and heat it up again. It’s good every time.
Now, if you’re lookin’ for ways to mix it up a bit, some folks like to add in some roasted vegetables or even some smoked salmon. Gives it a bit of a twist, if you ask me. But honestly, the original way is mighty fine on its own. Give it a try, won’t you? It’s a dish that’s sure to bring a smile to your face and warmth to your belly.
Tags：[salmon, peas, wiggle, recipe, New England, Vermont, easy meals, comfort food, creamy sauce, toast]
