|Vegetable oil||1 Tablespoon|
|Yellow onion||1 Large, finely chopped to make 1/6 cup|
|Garlic||1 Clove (5 gm), minced|
|All purpose potatoes||2 Medium, peeled and diced (2 cups)|
|Canned crushed tomatoes||1 Cup (16 tbs) (Undrained)|
|Fish bouillon cube/1 teaspoon fish bouillon granules||1⁄2|
|Cold water||3 Cup (48 tbs)|
|Boneless skinless salmon fillets||12 Ounce, cut into 1/2- inch pieces to make 2 cups (Fresh / Canned)|
|Snipped fresh dill/2 teaspoons dried dill weed||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|2% milk||2 Cup (32 tbs)|
|Fresh lemon juice||2 Teaspoon|
1. ln a large, heavy saucepan, heat the oil over moderately high heat. Add the onion and garlic and saute for 5 minutes or until tender. Stir in the potatoes, tomatoes, bouillon cube, and water and bring to a boil. Lower the heat, cover and simmer, stirring occasionally, for 15 minutes or until the potatoes are tender.
2. Stir in the salmon, dill, salt, and pepper. Simmer, uncovered, for 3 minutes or just until the salmon is opaque. Stir in the milk and simmer 2 minutes longer or until heated through. Remove from the heat and stir in the lemon juice.