Salmon, Vegetable and Cheese Chowder

Every now and then, even in summer, we love to eat comfort food like soup or chowder.  This chowder satisfies the need of eating something wholesome and relatively easy to prepare.  Not too mention a way to use fresh corn that is in season.

I served this with slices of sourdough bread along with butter and considered dinner accomplished :)

Salmon, Vegetable and Cheese Chowder

Serves 4 to 6


1 cup chopped yellow onion
2 medium russet potatoes (about 1 pound), peeled and cubed
1 carrot, chopped
1 stalk celery, chopped
1 clove garlic, sliced
1/4 cup uncooked long-grain white rice
4 cups chicken stock or broth
1 cup half-and-half or milk
1 cup flaked cooked salmon
1 cup Monterey Jack cheese or a combo of Cheddar and Monterey Jack
3/4 teaspoon salt
1/2 teaspoon dried thyme
Freshly ground pepper to taste

In a large soup pot over high heat, bring vegetables, garlic, rice and 3 cups of the stock to a boil.  Reduce heat to medium-low and simmer, covered, until vegetables and rice are tender, about 20 minutes.

Transfer to a food processor and blend in batches until slightly chunky.  Return to soup pot.  Stir in remaining 1 cup stock, half-and-half, salmon, cheese, salt, thyme, and pepper.  Simmer, uncovered, until cheese melts and flavors are blended, about 10 minutes.


Source:  The Big Book of Soups and Stews by Maryana Vollstedt

Orange-Glazed Salmon

Wild sockeye salmon is in season right now and I wanted to eat it before the season ended so here's what I did to the fish.  With a simple rub of Cajun and orange marmalade glaze, this is a sure winning recipe for eating simple, flavorful, and satisfying meal.  We ate it with rice pilaf, our favorite side dish to eat with fish, and steamed carrots--totally coincidental, I didn't realize it's the same color as the salmon until after!  If Seville orange marmalade is hard to find, you can substitute with regular orange marmalade, but double the amount of lime juice used.  

Orange-Glazed Salmon

Makes 4 fillets

3 tablespoons Cajun seasoning (salt-free)

1 teaspoon brown sugar

1/4 teaspoon kosher salt

4 boneless, skinless salmon fillets (6 oz. each)

2 tablespoons vegetable oil

1/4 cup Seville orange marmalade

1 tablespoon lime juice

Lime wedges

Combine Cajun seasoning, sugar, and salt in a small bowl.  Rub over all surfaces of fillets.

Saute fillets in oil in a large non-stick skillet over medium high heat for 3-4 minutes.  Turn and saute an additional 2-3 minutes.

Blend marmalade and lime juice; swirl in skillet until melted.  Carefully turn fish to glaze on all sides.  The salmon is done when it begins to flake when tested with a fork.

Serve with lime wedges.

Source:  Cuisine at Home