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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Gourmet. April 2004. Ingredients:
4 slices bacon, slices cut crosswise into 1-inch pieces |
1 medium onion, cut into 1/2-inch cubes |
2 celery ribs, cut into 1/2-inch cubes |
1 lb boiling potato, peeled and cut into 1-inch cubes |
1 teaspoon salt |
1/4 teaspoon black pepper |
1 cup water |
2 cups whole milk |
1 lb skinless salmon fillet, trimmed of dark flesh, then cut into 1-inch pieces |
2 tablespoons chopped fresh dill |
1 tablespoon unsalted butter |
Directions:
1. Cook bacon in a 3-quart heavy saucepan over moderate heat, stirring frequently, until crisp, then transfer to paper towels to drain.
2. Pour off all but 2 tablespoons fat from saucepan, then add onion, celery, potatoes, salt, and pepper and cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
3. Stir in water and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, about 10 minutes.
4. Add milk and simmer, uncovered, until potatoes are tender, 4 to 5 minutes.
5. Stir in salmon, dill, and butter and simmer gently until salmon is just cooked through, 3 to 4 minutes. Serve sprinkled with bacon.
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