Smoked salmon chowder is a hearty, cream-based soup that comes together quickly for a relatively easy weeknight meal.

As part of being more health conscious in 2011, I am going to incorporate fish into our diet once a week. I am aware that there is much more I need to research - baby steps - but maybe, with gradual changes here and there, this household of carnivorous will even try a meatless Monday. 😉

Smoked Salmon

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Smoked Salmon Chowder Recipe

from "Time for Dinner" by Pilar Guzmán, Jenny Rosenstrach, and Alanna Stang 

active time: 15 minutes| total time: 30 minutes | serves: 6

Ingredients:

  • 1 tablespoon olive oil
  • 3 medium leeks (white and light green parts only), rinsed and sliced (about 3 cups)
  • 1 garlic clove, minced
  • 1 large russet potato, peeled and cubed
  • 1 large stalk celery, chopped
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 cups vegetable broth
  • 2 tablespoons tomato paste
  • 2 cups milk (any fat content)
  • 8 ounces smoked salmon, flaked
  • ½ cup heavy cream
  • 2 tablespoons chopped chives

Preparation:

In a large, heavy-bottomed pot, heat the olive oil over low heat. Add the leeks and garlic and sauté for 2 minutes. Add the potato, celery, salt, and pepper and cook over medium heat for about 1 minute, stirring constantly. Add the broth and simmer until the potato is tender, about 15 minutes. Add the tomato paste and milk, then the salmon, and bring the mixture back to a simmer for a few minutes. (Don't let it boil, or the milk will separate.) As it simmers, stir in the cream. Remove from heat and garnish with the chives.

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Smoked Salmon Chowder Recipe \\ PassTheSushi.comThis smoked salmon chowder is very basic. It came together quickly (in under an hour from prep to bowl) and could easily be a quick family meal. I didn't love it though. To me it fell flat (almost lacking a much needed richness), however, it sparked some ideas for future versions that would incorporate more flavors. With some tweaking to suit your personal needs, this could be a household staple.

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Smoked Salmon

a la me

Ingredients:

  • salmon filet
  • paprika
  • olive oil

Preparation:

Rub the salmon with paprika and coat with olive oil. Smoke in an electric smoker at 220 for 30 minutes with ½ cup hickory.

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Obviously, you do not need an electric smoker to accomplish - I'm just writing down how I did it. This was a quick smoke, the fish was flaky, and with the short time in the smoker there wasn't an over powering smoke flavor.

9 Comments

  1. Your smoked salmon chowder looks great - and you smoked your own salmon! I'm impressed!

  2. Kate @ Diethood.com says:

    Oh wow...I'd love to be told that we were having that bowl for supper! Looks delicious! Great photos!

  3. Indonesian in Turkey says:

    The smoked salmon is very good looking one! I love smoked fish.. Nice picture ! I envy your electric smoker ^_^

  4. Belinda @zomppa says:

    Who can pass on good chowder? The smokiness is perfect!

  5. Christina says:

    That looks amazing! I could go for some of that right now! Great photos!

  6. Chili Dude says:

    Love the salmon recipe. I am going to cook it for my family Friday night! Thanks for the great recipe!

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