Inspired by Ruth from Once Upon A Feast, I decided to try this recipe and do a few dairy-free modifications. The result? Simply a great dish on a cold evening. This would also make a yummy lunch. I served this on whole-grain toast, and it was more than filling and satisfying. Thanks, Ruth! Enjoy!
Creamed salmon on toast (adapted from this recipe)
2 cups dairy-free vegetable bisque (I used Trader Joe’s; I would also recommend the Imagine soups)
1 cup nondairy creamer
1 pound fresh mushrooms, sliced
1 tablespoon margarine
12 ounces corn (canned or frozen)(I used Trader Joe’s frozen, roasted corn)
2 cups frozen peas
2 tablespoons margarine
2 tablespoons flour
2 teaspoons sherry
3 7.5-ounce tins of sockeye salmon, cleaned
toasted whole-grain bread (2 slices per person)
In a large skillet, saute the mushrooms in the margarine until softened and juicy. Set aside but do not drain the juices.
In a large pot, using a whisk, stir the flour and margarine over medium until it makes a paste and starts to brown. Add a little creamer and whisk to emulsify the mixture.
Add the soup and the rest of the creamer and stir until blended. Add mushrooms and juices and stir.
Gently add the rest of the ingredients, adding the salmon last, trying not to turn the salmon chunks into mush!
Cook on low heat for 20 minutes and season to taste.
Pour heaping ladlefuls over toast and serve. Makes 4 servings.