Directions for: Chinook Salmon with Smoked Salmon Leek & Potato Chowder
Ingredients
Chanterelle & Sweet Corn2 Tbsp (30 mL) unsalted butter
2 Tbsp (30 mL) extra virgin olive oil
1 lb(s) (454 g) chanterelle mushrooms, cleaned and quartered
1 shallot, minced
1 cup (250 mL) sweet corn kernels
2 Tbsp (30 mL) finely chopped flat leaf Italian parsley
salt and pepper
Smoked Salmon Chowdercup (60 mL) unsalted butter
2 large leeks, white part only, halved lengthwise and cut into 1/4-inch slices
2 sprig thyme
cup (60 mL) white wine
1 cup (250 mL) good quality fish stock
1 cup (250 mL) heavy (35% MF) cream
1 lb(s) (454 g) skin-on parboiled fingerling potatoes, cut crosswise into 1/4-inch coins
1 cup (250 mL) smoked salmon chunks
2 Tbsp (30 mL) chopped dill
1 Tbsp (15 mL) minced preserved lemon rind, optional
salt and pepper
Chinook Salmoncup (60 mL) unsalted butter
4 skin-on Chinook centre-cut salmon fillets (each about 8 oz/227 g) seasoned on all sides with kosher salt and freshly cracked black pepper
Directions
Chanterelle & Sweet Corn1. In a large skillet set over medium-high heat, add butter and oil.
2. Add mushrooms and saut until most of the liquid has evaporated, about 10 minutes, stirring frequently, then stir in shallots and corn and cook until heated through, about 5 minutes more, stirring frequently, then add parsley and season to taste with salt and pepper.
Smoked Salmon Chowder1. In a Dutch oven set over medium heat, melt butter, add leeks, and cook until softened, about 10 minutes, stirring occasionally, then stir in thyme, wine and stock and cook 5 minutes more.
2. Stir in cream and bring mixture to a boil, then gently fold in potatoes, smoked salmon, dill and preserved lemon, if using, and season to taste with salt and pepper.
Chinook Salmon1. Set a large heavy bottomed skillet over medium-high heat and add butter.
2. Working in batches if necessary, place filets skin-side-down and cook until skin is crispy, about 4 minutes. Turn filets over and cook 4 minutes more, basting occasionally with butter. Turn filets on side and cook for another 4 minutes per side; total cooking time is 12 minutes for medium doneness.
3. To Plate: Spoon chowder into each of 4 bowls, place filet on top and spoon over chanterelle-corn and serve immediately.
See more: Moderate, Saute, Fry, Main, Dinner, North American, Fish, Vegetables