SALMON CHOWDER WITH DILL
Provided by Food Network Kitchen
Time 4h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put the clam juice in a medium microwave-safe bowl and microwave until very hot, about 5 minutes.
- Meanwhile, scatter the potatoes, carrots, celery, onion and garlic in a 6-quart slow cooker. Tie the dill, parsley, thyme, bay leaves and lemon zest together with twine and add to the slow cooker. Pour in the hot clam juice; cover and cook on high, 3 1/2 hours.
- Season the salmon with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Stir the heavy cream into the vegetables in the slow cooker, then partially submerge the salmon in the liquid. Cover and cook 30 more minutes.
- Discard the herb bundle; season the chowder with salt and pepper. Serve topped with chives and dill.
PUFF PASTRY SALMON (SALMON WELLINGTON) RECIPE BY TASTY
Here's what you need: butter, garlic, medium onion, fresh spinach, salt, pepper, breadcrumb, cream cheese, shredded parmesan cheese, fresh dill, puff pastry, salmon fillet, salt, pepper, egg
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F (220°C).
- In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.
- Add the spinach, salt, and pepper, cooking until spinach is wilted.
- Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
- On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
- Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
- Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
- Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
- Brush the top again with the egg wash.
- Bake for 20-25 minutes, until pastry is golden brown.
- Slice, then serve!
- Enjoy!
Nutrition Facts : Calories 1366 calories, Carbohydrate 91 grams, Fat 94 grams, Fiber 6 grams, Protein 40 grams, Sugar 8 grams
SALMON AND DILL CHOWDER
Categories Soup/Stew Milk/Cream Potato Quick & Easy Salmon Dill Simmer Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 11
Steps:
- Cook bacon in a 3-quart heavy saucepan over moderate heat, stirring frequently, until crisp, then transfer to paper towels to drain. Pour off all but 2 tablespoons fat from saucepan, then add onion, celery, potatoes, salt, and pepper and cook, stirring occasionally, until onion is softened, 5 to 7 minutes. Stir in water and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, about 10 minutes.
- Add milk and simmer, uncovered, until potatoes are tender, 4 to 5 minutes. Stir in salmon, dill, and butter and simmer gently until salmon is just cooked through, 3 to 4 minutes. Serve sprinkled with bacon.
NORTHWEST SALMON CHOWDER
I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This recipe uses some of the root vegetables I grow...along with the delicious salmon that is so plentiful here. -Josephine Parton, Granger, Washington
Provided by Taste of Home
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.
Nutrition Facts : Calories 274 calories, Fat 15g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 1095mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
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