{"id":3112,"date":"2019-10-04T13:00:34","date_gmt":"2019-10-04T16:00:34","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=3112"},"modified":"2019-10-03T02:06:04","modified_gmt":"2019-10-03T05:06:04","slug":"salmon-chowder","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/10\/04\/salmon-chowder\/","title":{"rendered":"Salmon Chowder"},"content":{"rendered":"<h2 class=\"headingH2GuttersIngredients\">Ingredients<\/h2>\n<div class=\"gsWidgetTarget\">\n<div class=\"pol-sale-container\">\n<div>\n<div class=\"pol-message-dialog\">\n<p class=\"pol-message-dialog-text\">1 tablespoon canola oil<\/p>\n<p class=\"pol-message-dialog-text\">\u2153 cup chopped carrot<\/p>\n<p class=\"pol-message-dialog-text\">\u2153 cup chopped celery<\/p>\n<p class=\"pol-message-dialog-text\">4 cups reduced-sodium chicken broth<\/p>\n<p class=\"pol-message-dialog-text\">1\u00bd cups water<\/p>\n<p class=\"pol-message-dialog-text\">1 &#8211; 12-ounce skinned salmon fillet, preferably wild-caught.\u00a0To 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\u00b0 angle, separating the fillet from the skin without cutting through either.<\/p>\n<p class=\"pol-message-dialog-text\">2\u00bd cups frozen cauliflower florets, thawed and coarsely chopped<\/p>\n<p class=\"pol-message-dialog-text\">3 tablespoons chopped fresh chives or scallions, or 1\u00bd tablespoons dried chives<\/p>\n<p class=\"pol-message-dialog-text\">1\u2153 cups instant mashed potato flakes or 2 cups leftover mashed potatoes<\/p>\n<p class=\"pol-message-dialog-text\">\u00bc cup chopped fresh dill, or 2 teaspoons dried tarragon<\/p>\n<p class=\"pol-message-dialog-text\">1 tablespoon Dijon mustard<\/p>\n<p class=\"pol-message-dialog-text\">\u00bc teaspoon salt<\/p>\n<p class=\"pol-message-dialog-text\">Freshly ground pepper to taste<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<h2 class=\"headingH2Gutters\">Preparation<\/h2>\n<div class=\"directions--section\">\n<div class=\"directionsSectionSteps\">\n<ol class=\"listNumbers recipeDirectionsList\">\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">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.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">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.<\/span><\/li>\n<\/ol>\n<p><img decoding=\"async\" src=\"http:\/\/images.media-allrecipes.com\/userphotos\/960x960\/3901105.jpg\" alt=\"Salmon Chowder\" \/><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1 tablespoon canola oil \u2153 cup chopped carrot \u2153 cup chopped celery 4 cups reduced-sodium chicken broth 1\u00bd cups water 1 &#8211; 12-ounce skinned salmon fillet, preferably wild-caught.\u00a0To 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 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-3112","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3112","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=3112"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3112\/revisions"}],"predecessor-version":[{"id":3113,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3112\/revisions\/3113"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=3112"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=3112"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=3112"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}