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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 1/2 lbs salmon fillets |
1 lemon, juice of |
4 tablespoons olive oil (divided) |
1 teaspoon dill weed |
2 slices bacon |
1/2 cup diced carrot |
1/2 cup diced onion |
1/2 cup diced celery |
2 cups diced peeled potatoes |
1 1/2 cups water or 1 1/2 cups fish stock |
1 1/4 cups milk |
2 tablespoons flour |
3/4 cup shredded gouda cheese |
diced scallion |
Directions:
1. Marinate the salmon in the lemon, 2 tbsps.
2. olive oil, dill and salt and pepper at least two hours then broil 5 minutes per side until done.
3. Meanwhile, cook 2 slices of bacon, crumble and set aside.
4. Reserve 1 tbsp.
5. of bacon fat to which you add 2 tbsps.
6. olive oil.
7. Sauted the vegetables in the oil and add the water or fish stock.
8. Cook just until vegetables are tender.
9. Mix 2 tbsps.
10. flour into 1 1/4 cs.
11. milk then add to vegetables.
12. Stir in gouda and cooked, flaked salmon with skin removed.
13. Top with slices scallions.
14. If it looks a little dry add more stock.
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