Wild
Sockeye Salmon and Broccoli
Chowder
Ingredients:
1 can (150 gr/5.3
oz) RAINCOAST TRADING
skinless, boneless sockeye
salmon
1 tbsp (15 ml) butter
1 small red onion chopped
1 tbsp (15ml) flour
1 tsp (5ml) fresh thyme,
chopped or ½ tsp
(2ml) dried
2 cups (500ml) hot milk
1 cup (250ml) potatoes
cooked and diced
1 cup (250ml)broccoli
flowers, steamed
¼ cup (50ml) grated
parmesan cheese
Fresh chives, sliced for
garnish fresh ground black
pepper |
Preparation:
- In a large saucepan over
medium-high heat, melt butter.
- Turn heat down to medium
and add onions. Sauté
for 2 mins, making sure not
to brown.
- Add flour and stir until
onions are coated. Add thyme.
- Slowly add milk, stirring
constantly until the mixture
is thick and creamy
- Add salmon, potatoes, broccoli
and heat through
Serve into bowls and sprinkle
with parmesan cheese, chives,
and black pepper
Serves 2-4
|
