Izzys Salmon Chowder Recipes

Steps:

• Preheat the oven to 300 degrees F. Fit a baking sheet with a wire rack.
• In a medium saute pan, heat the butter and canola oil over medium heat. Season the salmon with salt and pepper on both sides and cook on one side until light golden brown, 2 to 3 minutes. Flip the fillets, then add the apple cider and shallots and raise the heat to medium high to bring the liquid to a simmer. Cook the fish another 2 minutes, then gently remove the fillets to the rack and transfer to the oven. Bake 8 to 10 minutes for medium rare.
• Meanwhile, continue simmering the pan sauce over medium-low heat, whisking often, until slightly reduced, about 2 minutes. Whisk in the honey and mustard and continue to simmer until slightly reduced, 2 to 4 minutes more. Whisk in the creme fraiche and simmer, whisking often, until the sauce is thick and glossy and coats the back of a spoon, 3 to 5 minutes more. Taste and adjust the seasoning, adding apple cider vinegar as desired.
• Transfer the salmon to serving plates and spoon the sauce over the fish. Garnish with the tarragon, mint, chives and jalapeños.

Steps:

• In large saucepan, saute onions, celery, green pepper and garlic in butter for 5 minutes while stirring.
• Stir in potatoes, carrots, broth, water and dill.
• Bring to boil.
• Reduce heat, cover and simmer for 20 minutes.
• Add zucchini and cook for another 5 minutes.
• Stir in salmon, milk and corn; season to taste with salt and pepper.
• Cook over low heat for 5 to 10 minutes.
• Sprinkle with fresh parsley and a tab of butter floating on top (my secret ingredient).

Steps:

• In 3-quart saucepan, melt butter over medium heat. Add leeks; cook and stir 5 to 7 minutes or until crisp-tender. Add frozen potatoes, corn and water; mix well. Heat to boiling. Reduce heat to low; cover and simmer 5 to 7 minutes, stirring occasionally, until vegetables are tender.
• In small bowl, stir together milk and flour until smooth. Add to vegetable mixture; cook and stir until mixture boils and thickens.
• Stir in salmon, Worcestershire sauce, salt and pepper. Cook until hot. Sprinkle each serving with parsley.

Steps:

• Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
• Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

Steps:

• In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.

Steps:

• For the shell stock: In a large saucepan over low heat, add the oil and sweat the prawn shells with the onion, thyme, bay leaves, peppercorns, lemon, and tomato for 2 to 3 minutes. Add the white wine and water and simmer for 45 minutes. Strain and reserve.
• For the chowder: In a large saucepan over low heat, add the oil and sweat the onions with the bacon and celery for 5 to 6 minutes. Add the potatoes and sweat for another 5 minutes. Add the thyme, shell stock, and cream and bring to a simmer for 15 to 20 minutes. Add the salmon and season with salt, pepper, and lemon juice. For service, garnish with tarragon and chives.

Steps:

• Heat broiler, with rack 4 inches from heat. Combine zucchini, lemons, and dill on a large rimmed broiler-proof baking sheet. Drizzle with oil, and season with salt and pepper; toss to coat.
• Nestle salmon fillets among vegetables; season generously with salt and pepper. Broil until vegetables are tender and fish is opaque throughout, 15 to 20 minutes.