Chinook Salmon with Smoked Salmon Leek and Potato Chowder


Chinook Salmon with Smoked Salmon Leek & Potato Chowder

  • prep time 60 min
  • total time 90 min
  • serves 4

Ingredients

Chanterelle & Sweet Corn

2 Tbsp (30 mL) unsalted butter

2 Tbsp (30 mL) extra virgin olive oil

1 lb. (454 g) chanterelle mushrooms, cleaned and quartered

1 shallot, minced

1 cup (250 mL) sweet corn kernels

2 Tbsp (30 mL) finely chopped flat leaf Italian parsley

salt and pepper

Smoked Salmon Chowder

¼ cup (60 mL) unsalted butter

2 large leeks, white part only, halved lengthwise and cut into 1/4-inch slices

2 sprig thyme

¼ cup (60 mL) white wine

1 cup (250 mL) good quality fish stock

1 cup (250 mL) heavy (35% MF) cream

1 lb. (454 g) skin-on parboiled fingerling potatoes, cut crosswise into 1/4-inch coins

1 cup (250 mL) smoked salmon chunks

2 Tbsp (30 mL) chopped dill

1 Tbsp (15 mL) minced preserved lemon rind, optional

salt and pepper

Chinook Salmon

¼ cup (60 mL) unsalted butter

4 skin-on Chinook centre-cut salmon fillets (each about 8 oz/227 g) seasoned on all sides with kosher salt and freshly cracked black pepper


Directions

Chanterelle & Sweet Corn

1. In a large skillet set over medium-high heat, add butter and oil.

2. Add mushrooms and sauté until most of the liquid has evaporated, about 10 minutes, stirring frequently, then stir in shallots and corn and cook until heated through, about 5 minutes more, stirring frequently, then add parsley and season to taste with salt and pepper.

Smoked Salmon Chowder

1. In a Dutch oven set over medium heat, melt butter, add leeks, and cook until softened, about 10 minutes, stirring occasionally, then stir in thyme, wine and stock and cook 5 minutes more.

2. Stir in cream and bring mixture to a boil, then gently fold in potatoes, smoked salmon, dill and preserved lemon, if using, and season to taste with salt and pepper.

Chinook Salmon

1. Set a large heavy bottomed skillet over medium-high heat and add butter.

2. Working in batches if necessary, place filets skin-side-down and cook until skin is crispy, about 4 minutes. Turn filets over and cook 4 minutes more, basting occasionally with butter. Turn filets on side and cook for another 4 minutes per side; total cooking time is 12 minutes for medium doneness.

3. To Plate: Spoon chowder into each of 4 bowls, place filet on top and spoon over chanterelle-corn and serve immediately.


Courtesy of: 
Lynn Crawford of Pitchin' In

About the Author

Brent Johns

Director of Web Development & Marketing. I have coupled my 21 years of web design & development/marketing experience with a vast educational background - University of Washington (BA English & BS Psychology), Boise State University (MBA), Full Sail University (BA Graphic Design, BS Web Design & Development, MA Media Design, MS Internet Marketing).

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