You’ve heard of biscuits and sausage gravy–but how about biscuits and salmon gravy? Hearty and filling, biscuits with salmon gravy is pure comfort food to enjoy for breakfast or supper!
Most people overcook their salmon.
I know I used to. I knew salmon was good for me, but I always thought it was rather dry. I recently had a conversation with some Alaskan friends, and they explained that fish, like scrambled eggs, continue to cook after they’ve been removed from the heat. So it’s crucial to take your fish out of the oven or off the skillet a few minutes early. Cover them to keep them warm, and by the time everyone gets to the table, they’ll be finished cooking.
Last night I tried cooking my fish very gently, and I tasted success with this salmon gravy. I don’t know if they actually eat salmon this way in Alaska or if it’s just my Southern tastes encroaching, but I thought this was pretty good.
Biscuits with Salmon Gravy
Hearty and filling, biscuits with salmon gravy is pure comfort food to enjoy for breakfast or supper!
- 2 cup unbleached flour
- 2 tsp baking powder
- 1/2 tsp salt
- 4 Tbsp butter
- 3/4+ cup whole milk or buttermilk
- 3-4 salmon fillets (about 4 oz. each)
- 6 Tbsp butter divided
- 3 Tbsp flour
- 1 tsp smoked paprika
- 1 tsp dry mustard
- 1/2 tsp salt
- 3-4 cups milk
For the Biscuits
Preheat the oven to 375. Stir the dry ingredients together. Cut the butter into pieces and blend it into the flour mixture with a fork until the butter is the size of large crumbs. Pour the milk into the flour and gently stir in, adding more milk until the dough is just moist and holds together.
Pinch dough off into 2-inch balls. Group the biscuits onto a buttered baking stone or cookie sheet so that all the biscuits are touching. Bake for 20-25 minutes, until biscuits are just beginning to brown.
For the Gravy
- Melt 2 Tablespoons butter in a skillet over medium heat. Add the salmon and cook for a few minutes on each side until the fish is just beginning to flake. Remove the salmon to a plate and cover to keep warm.
Add the remaining 4 Tablespoons butter to the pan. Stir in the flour, paprika, mustard, and salt until the butter is soaked up.
Add the milk, 1/4 cup at a time, stirring well after each addition. Let the gravy begin to bubble slightly. Return the fish to the pan, flaking it into pieces with a spatula.
Turn the heat down to medium-low and let the mixture simmer until it begins to thicken, stirring occasionally. Add more milk if you want a thinner consistency. Serve the biscuits in bowls with the gravy spooned over the top.
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