Wednesday, July 29, 2015

Salmon Cups with Creamed Peas

Here's another recipe from the New Dieter's Cookbook. I really like it; Wayne not so much.

Salmon Cups with Creamed Peas

1 egg, beaten
1/4 cup finely chopped onion
2 tablespoons fine dry bread crumbs
1 7-oz can skinless and boneless salmon or tuna, drained
1 cup fresh or frozen or canned peas, heated and drained
2/3 cup milk
2 teaspoons cornstarch
1/2 teaspoon chicken bouillon granules
1/2 teaspoon lemon peel, optional

Combine egg, onion, bread crumbs and salmon. Mix well and divide between 3 6-oz custard cups. Press onto bottom and up sides of the cups. Combine milk, cornstarch, bouillon and lemon peel and cook in microwave until thickened and bubbly. Check and stir after every 30 seconds. Stir in peas and set aside. Cook salmon cups, covered with vented plastic wrap, in microwave on high for 2 - 4 minutes or until set. Spoon peas into salmon cups and serve. Makes 3 servings.

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