Wild Alaskan Sockeye Salmon is a wonderful thing – rich in Omega 3 with a rich, succulent taste. Nothing at all like the bland farm-raised salmon that lacks nutritional benefits and gets it’s color from the dye tablets they feed it (otherwise the flesh would be white)! Because it’s certainly not always available fresh on my side of the world – Massachusetts – I really appreciate the inexpensive flash frozen fillets that I can get. They make a terrific chowder and dill is the perfect herb to complement it!
Sockeye Salmon Chowder Recipe: (serves four)
- 1/4 pound Alaskan wild caught sockeye salmon, fresh or thawed frozen and skinned and cubed into bite-sized pieces
- 2 large Yukon Gold potatoes, peeled and diced
- About 1 1/2 cups light cream
- 2 scallions
- 1 small onion
- 1 stalk celery
- Fresh or freeze dried dill
- 1 bay leaf
- 1 slice of salt pork
- Salt and pepper
Directions:
Render the salt pork with just a bit of water in a heavy soup pot for a few minutes.
Add the onion, celery, scallion, a teaspoon of dill. the bay leaf, a pinch of salt and several grinds of pepper – plus about 1/4 cup of water.
When the vegetables are tender and have absorbed most of the water, add the potatoes and enough light cream to cover.
Turn the heat to low and cook slowly until the potatoes are very tender and the cream has reduced, stirring occasionally.
When the potatoes are done, remove the salt pork and bay leaf and add the salmon. Simmer gently for about 5 minutes
Adjust salt, pepper and dill to taste as well as the thickness – add more cream if needed, or continue to heat on low if too thin.
Enjoy!
For more information on making the best chowders, please check out :
Timeless Gourmet
Recent Comments