Ok, so I am really bad at updating this thing lately. Gone are the days of having “me time” to do it. I guess that’s what happens when you get a “real job” as my kids say. I recently took a job with Providence Health and Services here in Spokane as a Project Manager. It’s been fun, challenging and a whole lot to get used to. For the past 5 1/2 years I was a stay-at-home Mom and then a Realtor….both have the luxury of making your own schedule. Now it’s 8-5 Monday through Friday. It’s a little bit of an adjustment. So you can probably imagine that the elaborate meals of luxury life are now the quick toss it together meals of work life. 🙂 We’ve been eating a lot of soups and grilled proteins on the Grilleration.
My Aunt Gini just sent me a copy of the Nordstrom cookbook the other day (she’s so sweet) and there’s a recipe in there for Salmon Chowder. Now stop for a minute and wipe the creamy, thick visual from your mind. This one is healthy and very delicious! Check it out!!
Salmon Chowder without the Chowder
A healthy and very delicious Salmon Chowder recipe.
- 2 tbsp olive oil
- 8 cloves garlic, minced
- 5 carrots, peeled and chopped
- 6 celery sticks, chopped
- 2 cans (49 oz ea) low-sodium chicken broth
- 2 cans (14.5 oz ea) diced tomatoes in juice
- 1 salmon fillet (about 2 lbs), skinned and cut into thirds crosswise
- 1/2 tsp Tabasco sauce
- 1 tsp Wocestershire sauce
- Kosher salt
- Freshly ground pepper
- 2 cups lightly packed fresh basil, coarsely chopped
- In a 6 to 8 quart stockpot over medium-low heat, warm the oil and swirl to coat the bottom of the pan. Add the garlic and saute, stirring frequently, until the garlic turns light tan, 1 to 2 minutes. Add the carrots and celery and cook, stirring occasionally, until tender, 10 to 12 minutes. Add the broth and the tomatoes with juice, bring to a simmer, and simmer for 25 minutes to blend the flavors.
- Carefully lower the salmon into the soup and cook until it flakes easily, about 8 minutes. Using a slotted spoon, transfer the salmon to a plate and let cool. Use the side of a spoon to skim any oil or foam from the surface of the soup. Gently flake the cooled salmon, striving to keep the flakes as large as possible. Return the salmon to the soup and bring back to a simmer over medium heat. Add the Tabasco and Wocestershire sauces and season to taste with salt and pepper. Stir in the basil.
- Ladle the soup into warmed bowls and serve immediately with some crusty sourdough bread. Deliciouso!
Recipe courtesy of www.farmgirlgourmet.com. Reprinting without permission is unethical.