Soups & Salads

Soup & Salad Ideas

West Coast Salmon Chowder
by Birgitta Hellman

"This is the very first fish soup recipe I ever wrote and it is still my favourite. It is one of those recipes that keeps getting passed on and on."

Serves 4

Ingredients
1 lb. wild salmon
1 Tbsp. butter
2 Tbsp. crushed garlic
1 medium red onion, diced
3 stalks celery, chopped
6 tomatoes, diced (1-1/2 cups)
3 Yukon Gold potatoes, chopped
1 large red and 1 orange bell pepper, chopped
1 Tbsp. fresh basil, chopped
1/2 bunch cilantro, finely chopped
4 Tbsp. Bragg's seasoning (Not local, but important to the flavour. Can be deleted for 100% local)

Directions
In a large soup pot, over medium heat sauté onion and garlic in butter for 2 minutes. Add rest of vegetables and cilantro. Sauté for 5 minutes. Add tomatoes and enough water to cover. Cover and bring to a boil then reduce to simmer for 10 minutes. Add Bragg's seasoning. Cut salmon into large chunks, removing skin and bones. Add fish and simmer for 15 minutes. Add basil the last 5 minutes. Season with salt pepper and hot sauce.