Super Salmon Chowder

 

  • 4-5 cups water or fish stock
  • 1 potato, diced
  • 1 cup fresh or frozen corn kernels
  • 1 onion, peeled and diced
  • 2 tsp. sea salt seasoning
  • 8-9 ounces wild salmon, cut into 2 ounce pieces
  • Olive oil
  • 1 bunch chives, minced
  • Fresh dill

Bring water, potato, corn, onion, and salt seasoning to a boil.  Cover and cook on medium heat for 10 minutes.  Remove the vegetables and puree in a blender or food processor.  Add pureed vegetables back to soup. Adjust seasoning if needed. In a frying pan, heat the oil on medium/high heat. Lightly season the fish with salt and pepper and cook 2-3 minutes on each side. Garnish the soup with cooked salmon pieces and fresh dill.