I've been looking at a lot of soup recipes lately in anticipation of the cooler weather. Last week I cooked up a simple Roasted Chicken Noodle soup that turned out pretty good. (Thank you Costco for providing the chicken.)
Tonight I made Victorian Salmon Chowder. It turned out "better than last time" said Sparky, a good sign. And the ultimate compliment is when she went for a second helping. YES!!
On Saturday, I sent Sparky to the store for some Salmon while I was at work, and she came home with a little too much for Sunday dinner. So I saved a portion and got out this recipe; we had most of the ingredients on hand, so we were good-to-go. I'm including the recipe here since last time I was reprimanded for not including it with another food item last spring. Apparently it's an "unwritten rule of bloggers" to include the recipe.
On Saturday, I sent Sparky to the store for some Salmon while I was at work, and she came home with a little too much for Sunday dinner. So I saved a portion and got out this recipe; we had most of the ingredients on hand, so we were good-to-go. I'm including the recipe here since last time I was reprimanded for not including it with another food item last spring. Apparently it's an "unwritten rule of bloggers" to include the recipe.
It's not a hard recipe, but you use a few pots.
Have I mentioned how much I love my gas stove. I love how hot it is and more importantly I really enjoy the temperature control: fast to boil and fast to cool. Lot's of control when making roux.
Ingredients:
Lemon Slice
8 oz salmon fillet
4 diced little red new potatoes, unpeeled
¾ cup diced onion
1 ½ cups chopped celery
1 stick butter
½ cup flour
2 cups milk
2 cups half & half
1 ½ tsp salt
1 tsp sugar
¾ cup frozen peas
2 Tbl fresh dill weed
2 tsp (or more) Old Bay seasoning
2 tsp vinegar
Salt & pepper to taste
Directions:
8 oz salmon fillet
4 diced little red new potatoes, unpeeled
¾ cup diced onion
1 ½ cups chopped celery
1 stick butter
½ cup flour
2 cups milk
2 cups half & half
1 ½ tsp salt
1 tsp sugar
¾ cup frozen peas
2 Tbl fresh dill weed
2 tsp (or more) Old Bay seasoning
2 tsp vinegar
Salt & pepper to taste
Directions:
In a saucepan of water and 1 lemon slice, poach salmon fillet for 10 minutes; set salmon aside.
In a large pan, combine potatoes, onion and celery. Barely cover with water and simmer until tender.
Meanwhile, in a small sauce pan, melt butter. Stir in flour. Then add milk, half & half, salt and sugar. Cook until thickened and add to cooked vegetables and liquid in pan.
Flake salmon and add to pan, along with peas, dill weed, Old Bay seasoning, and vinegar.
Salt and pepper to taste.
You are outdoing yourself my dear friend... This is a recipe I will definitely make. It looks like a perfect fall supper with leftovers to take to work. Your food presentation is much better than mine :)
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