Creamed Salmon on Toast

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Ranked #2,037 in Food, #36,263 overall

Mom's Creamed Salmon on Toast

As a child growing up, my mother used to make this at least once a week. I think it was the only way she knew to get me to eat fish! When I was a big girl and all "growed up" LOL, and a married adult, whenever my mother used to come for a visit, she always loved to make us creamed salmon on toast. I'm not sure why she enjoyed making this so much for us, but I think it was because it was simple, fast and delicious, and that we alway enjoyed having it.

Now that my mother has passed away, whenever I make this for Rick and I, we always think of her.

It's funny the things that make us think fondly of our loved ones.

Ingredients 

It doesn't get any better or easier than this, only five ingredients and less than 1/2 hour to the kitchen table.

  • 3 - 284 g (10 oz) tins of condensed cream of mushroom soup
  • 2 - 233 g (7.5 oz) tins of salmon
  • 1/2 red pepper, diced
  • fresh mushrooms, sliced
  • 1/4 cup frozen peas (thawed)
  • salt and pepper to taste
If you are a super talented multi-tasker like me (many of the first 5 steps below can be done at the same time), you can cut the prep time down to around 10 mins.

Prep Time: 20 mins
Cook Time: 5 mins

Directions 

  1. In a skillet, saute red pepper, remove and set aside.
  2. In a skillet, saute sliced mushrooms, remove and set aside.
  3. Thaw frozen peas, set aside.
  4. Flake salmon into a bowl and set aside.
  5. Toast bread and set aside. I don't butter the toast, as the salmon mixture will be on top.
  6. In a saucepan over medium heat, empty three tins of condensed mushroom soup and heat well.
  7. Add sauted mushroom slices and red pepper.
  8. Cook until heated through.
  9. Add salmon and peas, gently stir into the mixture to avoid mashing the peas or salmon pieces.
  10. Cook until heated through.
  11. Adjust seasoning with salt and pepper to taste.
  12. Top toast with salmon mixture.

Mushroom Soup 

Be sure you use a condensed mushroom soup, one that the directions are to add water if making a regular soup.

But for this recipe you don't add the water. You want the mixture to be as thick as possible.

You can also change the ratio of soup to salmon for your own taste preference. If you want it to taste more mushroom, add more soup or less salmon.

Cream of Mushroom Soup

Tinned Salmon 

I usually use the better quality red salmon, but you can use pink or any other kind of salmon.

Be sure to drain well, although the juice might add nice flavor, it would make the mixture too thin and watery.

I tend to be a very picky person and don't like yucky stuff LOL, so I also remove the soft bones, skin and discolored pieces.

You can also change the ratio of soup to salmon for your own taste preference. If you want it to taste more salmon, add more salmon or less soup.

Tinned Salmon

Frozen Peas 

The reason you thaw the frozen peas before adding them to the mixture is that if you add them frozen, when they thaw in the mixture, they will add too much moisture and make the mixture thinner (more watery).

You could also use tinned peas if you prefer, but I find frozen peas taste nicer and have a better texture.

Frozen Peas

Mushrooms 

I really love mushrooms, so I like to saute a few (ok a lot LOL) of sliced mushrooms in butter to add to the mixture.

Be sure to dry off any excess butter or moisture before adding to the mixture.

Mushrooms

Red Pepper 

I always thought the mixture needed a little more color and I also love red peppers, so I add those too LOL.

I dice the pepper into really small pieces and then saute in butter. Again, dry off any excess butter before adding to the mixture.

Red Pepper

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