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In the Kitchen w/Kal: Salmon paddies w/creamed peas

9:47 AM, Mar 11, 2012   |    comments
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File image of Kal Kamyszek.


This is a dish that was a staple in our home during Lent when I was growing up and also something I made for my own family. It's easy to do and quite economical to feed a family of four or more. You can always squeeze out another serving!

1 can Red Sockeye Salmon (don't use pink)              

(Frozen Peas-Thawed)

2 slices of bread                                                              

(Flour & Butter)



1 or 2 Eggs-beaten

Garlic Powder - a dash or two

Salt & Pepper

Dill Weed??????? Maybe a little

Break or cut up the bread into little pieces and put into a small bowl; pour enough milk on just to make it wet. Let it sit until you assemble the remaining ingredients.

Open the can of Salmon and put into a medium bowl, juice & all. Break it up with a fork. Add some Onion, Eggs, Garlic Powder, Salt & Pepper to taste and some Dill Weed. Mix together with the Salmon.

Squeeze the milk out of the Bread and add to the Salmon mixture until incorporated.

I use an electric skillet for this recipe because of the even heat. Spray the pan or put a tablespoon or so of oil in the pan heated to 325. Form the Salmon mixture into paddies and place in the pan. Cook for a minute or two on each side. Keep warm on a plate in the oven till serving time.  You can serve these on a bun also with some tartar sauce.

Melt a couple tablespoons of Butter in a sauce pan. Add a heaping tablespoon of flour to the butter and cook for a minute or so. Add the milk and cook slowly over med heat until the milk thickens some. Add the thawed peas and salt & pepper to taste, just till heated through. Do NOT boil. Spoon over paddies when serving.


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