| | Dilled Salmon & Peas one 8 ounce package of frozen green peas with cream sauce
one 8 ounce can of salmon, drained
3 pitted ripe olives, sliced
1/2 teaspoon of dill weed
1/2 teaspoon of salt
1 tablespoon of lemon juice
English muffins, split and toasted |
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Cook the peas as directed on package. Separate salmon into pieces, removing skin and bone. Stir the salmon, olives, dill weed, salt and lemon juice into peas. Heat to boiling, stirring occasionally. Reduce the heat, cover and simmer until salmon is hot, about 5 minutes. Serve on muffins. Makes 2 servings |
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