Smoked Salmon Chowder
2016-01-12 14:44:01
Serves 2
With family in the Pacific Northwest, I’m often the recipient of smoked salmon as a gift. This is one of my favorite ways to use the last of a can or package. It doesn’t take much to turn a really good chowder into something extraordinary.
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
- 1 tablespoon unsalted butter
- 2 large scallions, chopped
- ½ teaspoon kosher salt, plus additional for seasoning
- 1 tablespoon all-purpose flour
- ¼ cup dry white wine, dry vermouth, or dry sherry
- 2½ cups whole milk
- 2 small (or 1 medium) red or Yukon gold potatoes (about
- 5 ounces), peeled and cut into ½-inch cubes
- 1 (4- or 5-ounce) salmon fillet, skinned
- 1½ ounces hot-smoked salmon, chopped or flaked into small chunks
- 3 teaspoons chopped fresh dill, divided
- 1 teaspoon lemon zest
- Freshly ground black pepper
Instructions
- In a stove-top pressure cooker set over medium heat, or an electric pressure cooker set to “brown,” melt the butter. When the butter is foaming, add the scallions and sprinkle with ½ teaspoon of kosher salt. Cook for 1 minute, stirring, until softened. Add the flour, and cook for 2 to 3 minutes, or until it turns a very light tan color.
- Add the white wine, and cook for about 2 minutes, or until the mixture has thickened. Add the milk, and whisk until the mixture is smooth. Add the potatoes.
- Lock the lid in place, and bring the pot to high pressure (15 psi for stove top or 9 to 11 psi for electric).
STOVE TOP
- Maintain pressure for 5 minutes, adjusting the burner as necessary.
ELECTRIC
- Cook at high pressure for 5 minutes.
- After cooking, use the quick method to release pressure.
- Unlock and remove the lid. Add the raw salmon fillet, and replace the lid.
- Lock the lid in place, and bring the pot to high pressure (15 psi for stove top or 9 to 11 psi for electric).
STOVE TOP
- Maintain pressure for 1 minute, adjusting the burner as necessary.
ELECTRIC
- Cook at high pressure for 1 minute. When the timer goes off, turn the cooker off. Do not let it switch to the “warm” setting.
Notes
- Recipe credit: ©2015 Janet A. Zimmerman and Sonoma Press. From The Healthy Pressure Cooker Cookbook, reprinted with permission.
- Photo credit: Stockfood/Rua Castilho
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/