Simple Salmon Chowder

salmon chowder

I usually cook two frozen pre-packaged salmon filets so I don’t have to cook dinner for myself the next night.  I had baked three small potatoes already and had kept 1 1/2 potatoes for my second night.  I had also cooked some Green Giant corn and had enough leftover for my second meal.  So the second night I wanted to make something different with my leftovers so I created this Salmon Chowder.

1 tablespoon butter
1/4 finely chopped small onion
2 finely chopped garlic cloves
1/4 cup finely chopped carrot
leftover piece of salmon filet, already cooked
1 large potato, diced and cooked until soft
1/4 cup or less leftover corn* optional
2 cups chicken stock
freshly ground pepper
(dill and capers – I had cooked the salmon with these on it so it’s up to you if you want to add or not)
3/4 – 1 cup milk, sour cream, or carnation evaporated milk

Put a tablespoon of butter in a frying pan and add garlic, onion, and carrot. Sauté for about 5 minutes until softened.

Heat the salmon and potato (and corn) in a saucepan with the 2 cups of chicken broth and cook for a few minutes – don’t let it boil. Remove a few pieces of potato and salmon and put aside while you puree the soup. Once pureed add the salmon and potato (and corn) back to the soup.  (Giving the soup a little texture.)

Add pepper, dill, and capers (and salt if necessary).

Reheat the soup until warm and put one ladle of the soup into a bowl. Add milk, carnation evaporated milk, or sour cream slowly so that it doesn’t curdle. (Not skim milk.)  Add the soup/milk back to the soup pan and serve as soon as it’s warmed up – not boiling.

[You could add a small handful of grated cheddar cheese.]

This makes about 3 cups of soup or 2 good size servings.

Serve with a few slices of freshly baked French loaf dipping the bread in the soup.

As most times I used parts of  a recipe just so I had an idea what I was doing. The source was allrecipes.com.

Grilled Salmon with Avocado Salsa

grilled-salmon-with-avocado-salsa-prep-6

Recipe-for-salmon-with-avocado-salsa

2 lbs. salmon, cut into 4 pieces
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon coriander
1 teaspoon ground cumin
1 teaspoon paprika powder
1 teaspoon onion powder
1 teaspoon black peppercorn

Avocado Salsa
1 avocado, peeled, seeded, and sliced
1 small red onion, sliced
3 mild hot peppers, seeded and deveined, diced or sliced
juice from 2 limes
3 tablespoons olive oil
2 tablespoons finely chopped cilantro
salt to taste

Mix the salt, coriander, cumin, paprika,onion, and black pepper together, rub the salon fillets with olive oil and this seasoning mix, and refrigerate for at least 30 minutes.

Pre-heat the grill.

Combine the avocado, onion, hot peppers, cilantro, lime juice,olive oil, and salt in a bowl and mix well, chill until ready to use. For salsa chop vegetables very small. If you want to make a side salad slice the avocado onion, and peppers and then add remaining ingredients.

Grill the salmon to desired doneness.

Serve the salmon topped with the avocado salsa.

Source: Laylita.com

NOTE:  If you keep the salsa pieces larger you could use it as a salad – it’s delicious on its own.