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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Ingredients:
6 tablespoons butter |
1 small onion, diced |
2 celery stalks, diced |
2 garlic cloves, minced |
3 tablespoons all-purpose flour |
1 teaspoon garlic powder |
1 teaspoon salt |
1 teaspoon smoked paprika |
1/2 to 1 teaspoon white pepper |
1/2 teaspoon cayenne pepper |
3 tablespoons chopped fresh fennel fronds or 3 teaspoons chopped dill |
6 cups chicken stock or broth |
2 cups diced yellow potatoes |
1 to 3 tablespoons hot sauce |
1 1/2 cups heavy cream |
1 pound skinless sockeye salmon, cut into pieces |
Directions:
1. Melt butter in a large saucepan over medium-high heat. Add onion, celery, and garlic; cook 5 minutes or until translucent.
2. Add flour, and cook 5 minutes, stirring constantly. Stir in garlic powder and next 5 ingredients; cook 1 minute.
3. Stir in chicken stock and next 3 ingredients. Bring to a simmer; cook 20 minutes or until potatoes are cooked through. Add salmon; cook 1 minute or just until done.
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