Salmon Chowder with Asparagus


1 lb salmon fillet
1/2 tsp salt
1/2 tsp pepper
1 tsp minced garlic
1 cup chopped onion
1 cup chopped leeks  (substitute with + cup of onion if no leeks available)
2 tbsp butter
4 cups water
1 cup shredded potato
4 potatoes (~ 1 lb) cut into chunks
1 1/2 cups chopped fresh  asparagus (15 stalks)
1 tbsp minced fresh tarragon (if dried, use less)
1 cup light cream (or milk to be healthier)
1  1/2 tsp salt
1/2 tsp black pepper


Preheat oven to 400.  Set salmon, skin-side-down, in greased baking pan. Sprinkle with salt and pepper; top with garlic.  Roast 15 minutes until cooked through.  Set aside.

Saute onion and leeks in butter.  Add water, bring to a boil.  Add potatoes and simmer 30 minutes.  Add asparagus and tarragon; simmer 10 minutes longer.  Stir in cream.  Pull salmon from skin, break into large chunks, and add to chowder.  Stir in salt and pepper to taste.  Yield: 6 servings.

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