WITH WILD SALMON SEASONED GRILL
Salmon in buttery, creamy chowder is a perfect match for a loaf of crusty Irish bread and beer.
STEP 1: In a large soup pot, sauté onion in butter until translucent, about 7 minutes.
STEP 2: Add white wine and cook until alcohol evaporates, about 5 minutes.
STEP 3: Add diced potatoes and Wild Salmon Steakhouse fillets and any extra marinade (this will help season the chowder).
STEP 4: Bring base to a boil. Add salmon and cook for about 10 minutes. Remove salmon from pot, discard the salmon skin, and flake fish with a fork.
STEP 5: Return the flaked salmon to the pot and let simmer until potatoes are fork-tender.
STEP 6: During the last 5 minutes of cooking, add milk or cream.
STEP 7: Salt and pepper to taste.
STEP 8: Stir and serve with crusty bread for dunking.
- 6 Morey’s Wild Salmon Steakhouse fillets with marinade
- 1/2 cup sweet onion, diced
- 1 Tbsp. butter
- 1/2 cup dry white wine
- 1 large potato, diced
- 1 bay leaf
- 2 cups water or vegetable stock
- 1 cup heavy cream
- Salt and pepper to taste
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