Becky’s Incredible Wild Salmon Chowder with Fire-Roasted Tomatoes

Becky Selengut is a Facebook friend-of-a-foodie-friend. New Jersey born, Seattle-based, Becky is a private chef and cooking instructor, and a major proponent of sustainable seafood.

And the things this woman can do in the kitchen with seafood will leave mere mortals slack-jawed.

Wild Salmon Chowder with Fire-Roasted Tomatoes
Serves 4

1T evoo
1 medium onion, cut into small dice
2 cloves garlic, minced
2 ribs celery, small diced
1/4t salt
1 medium Yukon Gold, or small russet potato, peeled, cut into small dice
1t minced fresh thyme
1 fresh or dried bay leaf
1/4t cayenne
1/4C dry white wine
1, 14oz can fire roasted diced tomatoes
1C water
1C clam juice
1/2C heavy cream
1/2 pound wild oink, chun or coho salmon, skinned, cut into 1/2″ cubes
1/4C minced fresh parsley

Chowder_Big

In a large stock pot, heat the olive oil over medium-high heat. Saute the onion, celery, garlic and salt for about 5 minutes, then add the potato. Saute 5 more minutes. Add the thyme, bay leaf, cayenne and white wine, stirring to deglaze the pan. Add the tomatoes, water and clam juice, then bring to a boil. Lower the heat and simmer for 15 minutes, or until the potatoes are soft. Add the cream, salmon and parsley. Stir everything gently, then turn off the heat. Let the chowder sit for 5 minutes, then taste and adjust the seasonings as needed.

Becky notes that this recipe is better the next day. She’s right, so plan ahead.

Recipe: “Good Fish” by Becky Selengut
Photograph, courtesy Quinncreative.com

Kent McDonald is a Certified Personal Chef, living and working in Phoenix AZ. (c) All rights reserved, 2014.

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