A gift of smoked salmon inspires this light and quick dinner. Make this quick chowder with wild Alaskan salmon.
Alaska Smoked Salmon & Chipotle Chowder
This is slightly adapted from the Alaska Seafood Marketing website. Makes a lovely meal served with salad and good sourdough bread. I think it's elegant enough for a Thanksgiving starter, too.
Serves 4 for main course, 6 for starter.
(sourdough country loaf with a Joanne Chang recipe and my own sourdough sponge.)
This chowder is lightened by the use of evaporated fat-free milk and the omission of bacon or salt pork which are common in chowders. It gets rich flavor and umami from the smokiness of the salmon and the chipotle pepper in adobo - smoked jalapeños in a garlicky tomato sauce. I add vermouth to deglaze the mirepoix and a combination of parsley and cilantro to garnish.
- 2 TBSP extra virgin olive oil
- 1 small onion, chopped
- 1 large carrot, chopped
- 2 celery ribs with leaves, chopped
- 1/3 - 1/2 C good dry vermouth (Quady or Sutton)
- 1 can (14.5 oz) or about half a carton of organic, low salt chicken stock
- 1 can (12 oz) evaporated, fat-free milk
- 1 C half and half
- 2 medium Yukon Gold, Finnish or Red potatoes peeled and chopped
- 8 oz jar Alaska smoked salmon, chunked (remove most of skin
- 1 can (8 oz.) corn rinsed, drained
- 1-2 1/2 tsp chopped chipotle and adobo sauce, according to your taste
- Chopped fresh parsley and cilantro to garnish
Sauté onion, carrot, celery in olive oil in medium to large soup pot. S& P. As veg softens, deglaze with Vermouth. Add dairy, stock, potatoes and simmer covered for about 15 minutes till potatoes are tender.
Stir in salmon chunks, corn and chipotle, continue to simmer about 5 minutes to blend flavors and warm through.
Slice bread, garnish soup, serve.
Persimmon and Asian Pear Salad
Simple clean flavors make this Fall fruit salad sing.
Peel and chop 2-3 Fuyu persimmons (the squat flat variety which can be eaten crisp)
Peel and cube one small to medium Asian Pear
Toss together with juice of half a lime, 2 TBSP chopped cilantro, drizzle of Pasolivo Citrus Olive Oil.
I almost finished the salad before snapping a photo. It's really beautiful and so delicious!
Simple dinner for two in about half an hour, packed with good flavors and the comfort of a bowl of chowder.