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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe is from Chef Christine Keff of Flying Fish restaurant in Seattle, Washington. Ingredients:
6 tablespoons butter |
1 onion, diced |
2 celery ribs, diced |
2 garlic cloves, minced |
3 tablespoons all-purpose flour |
1 teaspoon garlic powder |
1 teaspoon kosher salt |
1 teaspoon smoked paprika |
1/2-1 teaspoon white pepper |
1/2 teaspoon cayenne pepper |
3 tablespoons fennel leaves or 3 teaspoons fresh dill, chopped |
6 cups chicken stock or 6 cups chicken broth |
2 cups yukon gold potatoes, diced |
1 -3 tablespoon hot sauce |
1 1/2 cups heavy cream |
1 lb salmon, skin removed and cut into bite-sized chunks |
Directions:
1. In a large saucepan, melt butter over medium high heat; add onion, celery, and garlic and cook until onion is translucent, about 5 minutes.
2. Stir in the flour and cook 5 minutes, stirring constantly; stir in the garlic powder and next 5 ingredients.
3. After a minute or so, stir in the chicken stock and next 3 ingredients; bring to a simmer and cook until potatoes are cooked through, about 20 minutes.
4. Add the salmon and cook just until done, about 1 minute.
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