Saturday, July 7, 2012

Salmon Ring with Parsley Pea Sauce

I found this recipe in a Better Homes and Garden magazine in 1959.  This was one of the first dinners I made as a newlywed.  This recipe was a $400 winner.  My husband was a winner, too!

1 can (1 lb) Red Salmon, drained
1 tsp salt
1 tsp paprika
1/2 cup shredded cheddar cheese
1 TBS butter, melted
2 eggs, slightly beaten
1 tsp prepared mustard
2 cup whole-wheat, bread crumbs
1 cup milk

Combine all ingredients and mix thoroughly.  Turn into greased 9" ring mold, and bake at 350 for 30 minutes.  Unmold onto a platter and fill center with parsley peas (or you may spoon the pea sauce on top of individual servings).  Serve with lemon wedges.

Parsley Peas:

2 cups frozen peas
2 TBS butter
1 cup milk
1/8 tsp pepper
2 TBS chopped parsley
2 TBS flour
1/4 tsp salt
1/2 tsp lemon juice

Cook peas.  Combine remaining ingredients and cook until it thickens.  Add peas to mixture.  Pour in center of salmon ring.

Serves:  6

Source: Better Homes and Garden Magazine


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