You are here

Yaquina Bay Salmon Chowder

fast.cook's picture
  Salmon 2 Pound (Steaks / Fillets, Each About 1 Inch Thick)
  Canned condensed chicken broth 10 3⁄4 Ounce (1 Can)
  Bottled clam juice 8 Ounce (1 Bottle)
  Dry white wine 1 Cup (16 tbs)
  Butter/Margarine 6 Tablespoon
  Onion 1 Medium, chopped
  Celery stalks 2 , chopped
  Dry basil 1⁄4 Teaspoon
  Dry thyme 1⁄4 Teaspoon
  Dry marjoram 1⁄4 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Canned tomatoes 28 Ounce, drained and chopped (1 Large Can)
  Brandy 1 Tablespoon
  Shredded cheddar cheese 6 Ounce (About 1 1/2 Cup)
  Salt To Taste
  Pepper To Taste

Rinse salmon and pat dry.
In a wide frying pan, combine broth, clam juice, and wine.
Bring to a boil over high heat; reduce heat and place salmon in liquid.
Cover and simmer until salmon is opaque but still moist in thickest part; cut to test 10 to 12 minutes.
Lift out salmon and let cool slightly; then remove and discard bones, skin, and any gray-brown edges.
Flake salmon and set aside; reserve poaching liquid.
Melt butter in a 4- to 5-quart pan over medium heat.
Add onion and celery and cook, stirring, until onion is soft about 10 minutes.
Stir in basil, thyme, marjoram, milk, tomatoes, and poaching liquid.
Cover and cook gently for 10 minutes.
Add salmon, stir in brandy, and season to taste with salt and pepper.
Ladle into bowls; offer cheese to add to individual portions.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.2 (16 votes)