Springtime in the Rockies and Salmon Dill Chowder

Writing and sharing food with friends is a delight, hardly something that warrants reprieve. However, even the work we enjoy benefits from our stepping back, reflecting, loosening our grip (or its grip) from time to time. It was hard to lay aside the routine of writing last week, though not completely unplugged from reading my favorite blogs, checking comments, and dabbling in social media.

It was not a harsh winter making me long for a respite, it has been so mild and dry several ski areas are already closed. It was the pace, schedules and deadlines, and the anticipation of lengthy to-do lists I gratefully shed. Taking a break from posting content allowed for a time of input rather than output, which brought refreshing and retooling. Cookbook reviews, photography lessons, blog maintenance, and menu planning would all be there when I settled in behind the keyboard again.

Of course, there was plenty to fill the time—cooking with a friend, garden/yard work, recipe testing, and our daughter’s commitment to the Easter production of The Thorn (see note below)—it was far from the lazy days of summer. I don’t know about you, but it seems “free” time fills faster than … well, faster than you can free it up, that is for sure.

It was a glorious week of record high temperatures and sun-kissed faces, everyone grateful for a well-timed spring break. A perfect 75 degrees concluded a week of such bliss, the softest of breezes caressing our bare toes propped on lounge chairs. Tender feet hidden away for months in bulky socks and slippers were ready to soak in sunbeams. With a book in-hand and my sweetheart beside me, deciding where to nap was the only goal for a day so lovely.

Good thing we took the time to enjoy it too. Spring weather in Colorado swings wildly from one day to the next, so a forecast of snow tonight is no surprise to those on the Front Range. Blustering wind and grey clouds hanging like a canopy cannot dampen our enthusiasm for the green mist of budding trees filling the skyline. Last week all I could think about was grilling, now I want chili and chowder, my food cravings as fickle as the weather.

Salmon Dill Chowder is ideal for this seasonal bridge between winter and summer. Creamy broth, luscious wild salmon, and hearty potatoes deliver on comfort without the usual long-simmering aspect of soup. Not intended to “feed an army” or freeze for later, it is to comfort only until our toes can slip into sandals once more.

Salmon Dill Chowder | Savoring Today (1 of 1)

Adapted from Gourmet Magazine, April 2004, Ruth Cousineau

Salmon Dill Chowder
 
Prep time
Cook time
Total time
 
Author:
Serves / Yields: 4-6
Ingredients
  • 1 pound salmon fillet
  • 3 tablespoons butter -- melted
  • 1 tablespoon Paul Prudhomme Blackened Redfish Magic
  • 6 slices bacon -- cut across the slices into ¼" strips
  • ¾ cup onion -- chopped fine, about ½ large onion
  • 2 cloves garlic -- minced, or 2 teaspoon jarred garlic
  • 3 ribs celery -- diced, about 1½ cup
  • 4 medium red potatoes -- washed, unpeeled, cut into ¼" cubes, about 4 cups
  • 2 cups chicken stock
  • ¾ teaspoon sea salt
  • 2 cups whole milk
  • 2 tablespoons fresh dill fronds -- chopped, or 1-2 teaspoons dried dill, added 1 teaspoon at a time, to taste
  • ½ teaspoon white pepper -- or ground black pepper
Instructions
  1. Heat a soup pot over medium heat. Brush skin-side of the salmon with melted butter and place skin-side down in the pot. Brush the salmon flesh with butter and sprinkle with blackened seasoning. (Reserve remaining butter.) Cook on each side for 3-4 minutes, then transfer to a platter and set aside. While the fish is cooking, prep bacon and vegetables.
  2. In the same pot, cook the bacon over medium heat, stirring frequently, until browned and crisp (about 5 minutes); transfer to paper towels to drain. Continue to prep remaining vegetables while bacon cooks.
  3. Pour off all but about 2 tablespoons fat from pan and add the onion. Cook onion over medium heat until just beginning to brown at the edges, 5-7 minutes. Add the garlic, celery, potatoes, and cook 5 minutes, stirring occasionally, until the vegetables soften. (Add a little bacon fat if pan seems too dry.)
  4. Stir-in stock (more can be added so the vegetables are covered in stock) and salt; bring to a boil. Reduce heat and simmer, covered, until potatoes are almost tender, about 10 minutes. Add milk, bring the soup back to a simmer, cover and cook until potatoes are tender, about 8 minutes.
  5. Break up salmon into bite-size pieces and add to the soup with any accumulated juices from the plate. Add half the bacon, dill, pepper, remaining melted butter, and simmer gently 3-4 minutes to meld flavors. Adjust dill, salt, and pepper, to taste.
  6. Ladle into warmed bowls, garnish with remaining bacon, and serve.
Notes & Suggestions
Soup can be thickened by pureeing 1-2 cups of the soup in a blender then added back in, if desired. Sweet potatoes can be substituted for half the red potatoes. To thin the soup, add equal amounts of chicken stock and milk.
Nutrition Information
Serving size: 4

Salmon Dill Chowder | Savoring Today (1 of 1)Shared on the following Blog Hops:

Real Food Forager Fat Tuesday
Nourishing Treasures Traditional Tuesdays
The 21st Century Housewife Hearth & Soul Hop
The Healthy Home Economist Monday Mania
The Nourishing Gourmet Pennywise Platter Thursday
Mom Trends Friday Food
Easy Natural Food Sunday Soup Night
Real Food Whole Health Fresh Bites Friday
Tuesday’s Table

Related Posts Plugin for WordPress, Blogger...

Comments

    • Judy says

      Actually, we are loving the snow since we’ve not seen much this winter and conditions are quite dry. So grateful it waited until after spring break though!

  1. says

    I love the ingredients you’ve used to make your soup. It really sounds wonderful. It sounds like you enjoyed the time away last week. It is good to have you back. Have a great day. Blessings…Mary

  2. says

    Oh, this salmon chowder looks so full of the good things in life and so very delicious. Glad you got to enjoy your fleeting moments of Spring. They will be back soon…

  3. says

    The tulip photo is SO very Spring and SO beautiful! I’m loving this warmer than normal weather and it can get even warmer for me. Your chowder looks delicious with tons of flavor! Hope you have a wonderful Easter weekend!

  4. says

    Your chowder looks sooooo good! I love a good chowder, and I happen to have bought some salmon yesterday! Yippee, I’m going to make this! Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!

    • says

      Hi Amy, thanks for stopping by, it was nice to visit your blog too. It is a delicious soup and helps ‘stretch’ the salmon to feed more people. I hope you try it. :)

    • says

      Dill is a lovely companion to just about any type of fish, so I don’t think you can go wrong there. Tandy, thanks for stopping by and commenting, really appreciate that. :)

  5. says

    Your Salmon and Dill chowder looks fantastic – a deliciously comforting meal in a bowl! I like the addition of the bacon and all the lovely flavours you have used. Our weather has been really variable this year, with wild temperature swings and a lot more snow than we are used to. I’ve been grateful to have been travelling so much :)
    April @ The 21st Century Housewife recently posted..Spiced Apple and Almond CakeMy Profile

    • says

      Thanks April, it is a comforting soup. Sounds like the weather there has been like ours here in CO — high of 60° today, snow tomorrow — it’s crazy hard to always know what to plan to fix for dinner.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge