Wednesday, November 2, 2011

April Point Salmon Chowder

This superb chowder recipe comes to you from British Columbia’s April Point Resort and Spa, on beautiful Quadra Island. Quite different from yesterday’s Hotsy-Totsy Salmon Soup, the tomato purée and slow-simmered vegetables in this chunky chowder combine to produce a very flavorful broth. Purists will want to make this recipe exactly as April Point does, but if you don’t have a salmon fillet, go ahead and use a large can of salmon, including juice. I compromised, using a fresh salmon fillet and a small can of salmon. The result was magical. This soup is outstanding.
April Point Salmon Chowder:
1 lb. salmon fillet, fully boned (see Note)
2 tbsp. butter
1 carrot, peeled and cut into matchstick-sized pieces
1 stalk celery, diced
2 to 3 medium potatoes, peeled and diced
5 c. fish stock or chicken stock
½ tsp. dried thyme
1 bay leaf
2 tbsp. tomato paste
¼ c. minced fresh parsley
1 tbsp. minced capers
Sour cream, as garnish
Cut fillet into ½-in. cubes; cover and set aside in refrigerator. In heavy saucepan, melt butter over medium-low heat. Add carrot, celery, and potatoes. Cover and allow vegetables to steam in their own juices 4 to 5 min. or until almost tender.  Add stock, thyme, and bay leaf; simmer 10 min. Remove bay leaf before adding salmon cubes and tomato paste. Simmer 5 min. longer, until salmon starts to flake. Stir in parsley and capers. Serve hot, with a dollop of sour cream at the center. Serves 4.
Note: If using canned salmon, keep the bones. They’re a good source of calcium, and will dissolve during cooking.

Assemble ingredients: Salmon, parsley, carrot,
potatoes, celery, stock and dried thyme

Don't forget the capers! They add to this soup's rich flavor

A little tomato paste adds depth to what tastes like
a complex broth - but is actually very easy to make

The finished chowder: Outstanding!