Creamed Salmon and Peas

Remove salmon from can, remove all bones and skin, and set aside. On low heat, melt butter in skillet. Add flour; using a spoon, stir flour into butter for 3 to 5 minutes to make a roux. (The roux should begin to smell nutty but should not brown significantly.) Add milk and stir continuously until mixture is smooth. (Add a little extra milk if the sauce is too thick for your taste.) Add peas and simmer for 5 minutes, stirring occasionally. Add salmon and continue to simmer, stirring occasionally, for at least 5 more minutes. Season with salt and pepper to taste and serve on toast.