Salmon Chowder
1 October 2007 by Jean Johnson
I’m half Norwegian, and we love cold salmon and cucumbers. Still, when fall starts to bluster, there’s nothing like chowder.I made the one pictured just for myself out of fish left over from roasted salmon.
Salmon Chowder
Cooking Beyond Measure, p. 108
This takes all of five minutes if you have some roasted tomatoes and green peppers waiting in the fridge.
Recipe Note
Squish a couple of the tomatoes into a pan on medium heat. Remove the seeds and membranes from a pepper and chop the soft flesh into reasonable pieces. Add a healthy portion of leftover quinoa or other whole grain, enough of the cold fish to keep you going throughout the afternoon, and a cup of milk.
Details
~Instead of salt and pepper, I go the Thai route and use a healthy squirt of fish sauce (nothing more than anchovies and water) and a careful pinch of cayenne. But if all you have right now is salt and pepper, it will work.
~Then something green like fresh parsley chopped if you have it or even dried marjoram or some other herb. Keep in mind that dried herbs aren’t really too cool. They just don’t have charisma. That said, I was in a hurry and used marjoram–or actually I think I grabbed the dried dill. It might not have done much for the flavor, but visually it made a pretty statement.
~Then since I didn’t use any oil to start with I got to have a little pat of butter on top of the soup. It made a golden yellow puddle in the center that turned me into a purring cat as I tasted the first excellent spoonfuls of this quick midday treat for one.
