When I serve Creamed Salmon, it’s a race to see who finishes first. My grandmother served this on thick, sliced white toast. I use a sliced and toasted French baguette; that’s really the only change I’ve made in all these years. This is a quick and easy recipe.
While most of my recipes are intended to serve two, this is an excellent example of one where, in a pinch, you could impress a crowd. Some markets (Whole Foods as an example) offer packages of sliced frozen salmon. These are the perfect portions for Creamed Salmon. I don’t often advocate for stocking your freezer with one particular ingredient, but salmon is one that makes sense. While you could use fresh peas, I use frozen just to speed things up.
There will be leftover salmon. Use it to quick start either the Salmon Salad recipe or the Salmon Cakes.
1 pound salmon filet
1 tablespoon extra virgin olive oil
1-1/2 cup frozen peas
1 tablespoon fresh tarragon or 1 generous teaspoon dried
Juice of 1 lemon
2 tablespoons flour
1 cup half & half
1 tablespoons butter
2 slices of baguette, toasted
- Preheat oven to 375 degrees.
- Brush the bottom of a baking dish with olive oil.
- Place the salmon filet on the dish, brush olive oil on the top. Bake the salmon for 30 minutes or until the thickest section begins to flake. Remove from oven.
- Place the frozen peas in a microwave safe bowl and cook in the microwave on high for three minutes. You want the peas to be al dente and hot throughout and retain their bright green color.
- In a small saucepan, melt the butter, add the tarragon and lightly stir. Sprinkle in the flour stirring with a metal whisk to create a smooth roux. Once the roux forms, begin to stir in the half and half until a thick gravy or cream soup consistency is gained. Remove from heat, squeeze in the lemon whisking as you go.
- Toast the baguette and place on a serving plate.
- Flake off an inch-wide piece of salmon and place on top of the baguette slice.
- Arrange peas around the edges and spoon the tarragon sauce over the salmon.