Salmon Chowder
Ingredients
1 tablespoon canola oil
⅓ cup chopped carrot
⅓ cup chopped celery
4 cups reduced-sodium chicken broth
1½ cups water
1 – 12-ounce skinned salmon fillet, preferably wild-caught. To skin a salmon fillet, place on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
2½ cups frozen cauliflower florets, thawed and coarsely chopped
3 tablespoons chopped fresh chives or scallions, or 1½ tablespoons dried chives
1⅓ cups instant mashed potato flakes or 2 cups leftover mashed potatoes
¼ cup chopped fresh dill, or 2 teaspoons dried tarragon
1 tablespoon Dijon mustard
¼ teaspoon salt
Freshly ground pepper to taste
Preparation
- Heat oil in a large saucepan or Dutch oven over medium heat. Add carrot and celery and cook, stirring frequently, until the vegetables just begin to brown, 3 to 4 minutes. Add broth, water, salmon, cauliflower and chives (or scallions) and bring to a simmer. Cover and cook, maintaining a gentle simmer, until the salmon is just cooked through, 5 to 8 minutes. Remove the salmon to a clean cutting board. Flake into bite-size pieces with a fork.
- Stir potato flakes (or leftover mashed potatoes), dill (or tarragon) and mustard into the soup until well blended. Return to a simmer. Add the salmon and reheat. Season with salt and pepper.
