Salmon Cups With Creamed Peas Recipe
Ingredients
| Egg | 1 , beaten | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| 2 tablespoons fine dry bread crumbs | ||
| 1 6 3/4 ounee can skinless and boneless salmon or tuna, drained | ||
| Frozen peas | 1 Cup (16 tbs) | |
| Water | 2 Tablespoon | |
| Low fat plain yogurt | 1/4 Cup (16 tbs) | |
| Cornstarch | 2 Teaspoon | |
| 1/2 teaspoon instant chicken bouillon granules | ||
| Lemon peel | 1/2 Teaspoon, finely shredded | |
| Skim milk | 1/3 Cup (16 tbs) | |
Directions
In a medium mixing bowl stir together the egg, onion, and bread crumbs.
Add salmon or tuna; mix well.
Divide mixture among three 6 ounce custard cups.
Press mixture onto the bottom of the cups and 1 1/2 inches up the sides.
Set aside.
In a 1 quart casserole combine peas and water.
Cook, covered, on 100% power (high) for 3 to 5 minutes or till tender, stirring once.
Drain in a colander.
Set aside.
In the casserole stir together the yogurt, cornstarch, bouillon granules, and lemon peel.
Stir in milk all at once.
Cook, uncovered, on high for 2 to 5 minutes or till thickened and bubbly, stirring after 1 minute, then every 30 seconds.
Stir in peas.
Keep warm while cooking salmon.
Cook salmon cups, covered with vented clear plastic wrap, on high for 2 to 4 minutes or till set.
Add salmon or tuna; mix well.
Divide mixture among three 6 ounce custard cups.
Press mixture onto the bottom of the cups and 1 1/2 inches up the sides.
Set aside.
In a 1 quart casserole combine peas and water.
Cook, covered, on 100% power (high) for 3 to 5 minutes or till tender, stirring once.
Drain in a colander.
Set aside.
In the casserole stir together the yogurt, cornstarch, bouillon granules, and lemon peel.
Stir in milk all at once.
Cook, uncovered, on high for 2 to 5 minutes or till thickened and bubbly, stirring after 1 minute, then every 30 seconds.
Stir in peas.
Keep warm while cooking salmon.
Cook salmon cups, covered with vented clear plastic wrap, on high for 2 to 4 minutes or till set.
Chef
