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Salmon Chowder with Dill and Asparagus
Serves 6 to 8
In this delicious way to use up leftover New Year’s Eve smoked salmon, one of salmon’s best friends, asparagus, is happy to help bring the veg to this rich and vibrant chowder. The chowder’s naturally thick texture comes from potatoes, forgoing the usual heavy cream. Finished with a generous helping of herbs, it’s full of that lemony, anise taste of which fresh dill is the champion.
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Ingredients
- 2 Tbsp (30 mL) extra-virgin olive oil
- 2 cups (500 mL) finely diced onion
- 1 cup (250 mL) finely sliced leek
- 1/4 cup (60 mL) finely diced celery
- 5 garlic cloves, peeled and finely chopped
- 3 cups (750 mL) diced russet potatoes
- 1/2 tsp (2 mL) black pepper
- 1 tsp (1 mL) dried thyme
- 1/2 tsp (2 mL) ground fennel
- 2 bay leaves
- 1 dry pint cherry tomatoes, quartered
- 1 Tbsp (15 mL) Dijon mustard
- 4 cups (1 L) good-quality fish stock
- 7 oz (200 g) smoked salmon
- 16 asparagus spears, cut into 1 inch (2.5 cm) pieces, woody ends removed
- 3/4 cup (180 mL) frozen peas
- 1/4 cup (60 mL) fresh dill
- 2 Tbsp (30 mL) fresh chives
- 2 Tbsp (30 mL) fresh parsley
Directions
In large, wide saucepan on medium-low heat, add olive oil and sweat onions, leek, and celery for about 2 minutes, or until just wilted. Add garlic and sauté over medium heat for a further 2 to 3 minutes. Add potatoes, pepper, thyme, fennel, bay leaves, tomatoes, and mustard and stir well to combine. Add in stock and simmer gently for approximately 15 minutes, or until potatoes can be pierced easily with fork. Add smoked salmon and asparagus and cook for a further 5 minutes. Finally, add in peas.
