Salmon Recipes

This is an adaptation of a clam chowder recipe from the Tomato Fresh Food Cafe. If you are looking for a great collection of recipes check out the cookbook they’ve published.

We’ve kept pretty close to the original recipe but have substituted sport caught wild sockeye salmon from the West Coast of Vancouver Island,and east coast scallops, for the 4lbs of clams that is called for. For the record the scallops add very little, local mussels would add a lot more value to the soup.

The broth in this chowder is unreal, give this recipe a try  - you’ll be impressed.

Ingredients:

1.5 lbs Wild Sockeye Salmon
1 lbs Scallops
5 Small Potatoes
8 Cups Chicken Stock
1 Walla Walla Onion Diced
2 Stalks Celery
3 Medium Carrots, Diced
1 Large Bell Pepper, Diced
Half Cup Butter, unsalted
2 tbsp fresh thyme
2 tsp ground coriander
3 cloves minced garlic
Half Cup whole wheat flour
2 Cups Cream
2 Bay Leaves
Salt and Pepper
Half Cup Cheap Dry White Wine

Process:

De-bone the salmon and cut into chunks. Brown in frying pan until 80% cooked.

Steam the potatoes in the white wine for 20 minutes until soft. You don`t need to steam in white wine but it gives you a good excuse to drink the rest of the bottle! Let the potatoes cool and dice them.

Bring the chicken stock to a slow boil then reduce heat to a simmer.

In a large pot saute the vegetables in the butter for 8 minutes. Add the coriander, thyme and garlic and saute for another 2 minutes.

Slowly blend in the flour and stir. Once all the flour mixed in, cook for an additional 3 minutes. Slowly add in heated chicken stock, making sure to stir so that it does not go all chunky.

Add the salmon, scallops, diced potatoes, cream and bay leaves. Let simmer for 20 minutes covered.

Notes:  The recipe above will make 6 big bowls. This soup tastes 500 times better the next day so make extra if you have a big group.