Do you want a break from the holiday sugar rush?
Wait, let me rephrase. Do you feel like you need to take a break from the holiday sugar rush, but blogs like, I don’t know, The Food Hound, are bombarding you with images of delectable peanut butter cookies, and it’s hard to admit you want to eat them for breakfast and pretend you’re actually eating a spinach omelet?
It’s ok. This is a safe place. I want to eat them for breakfast, too.
So, I need to give you a dish made of real food to redirect your attention from the cookie jar to the land of meals eaten with utensils. You might think I’m trying to wrap up a boring message of salmon and vegetables with a bow and call it exciting, but I’m wrapping it up in comforting soup form with white wine, cream, Old Bay, and fresh dill. That IS exciting!
Salmon can be dressed up in so many ways to make it fun (Five-Spice-Glazed Salmon, Pecan-Crusted Grilled Salmon, Olive Oil Poached Salmon with Indian Spices and Roasted Salmon with Lemon-Dill Butter are all sooooooo delish) but do you ever see it in soup?? Nope! And it’s a soup full of white wine, Old Bay, fresh dill, and (don’t forget!) cream. If there is ever a way to welcome yourself back into the world of real food, it’s a soup with cream in it, am I right?
Cookies for breakfast will happen. Just make this your dinner.
- 1 lb skinless salmon fillets
- Kosher salt and freshly ground black pepper
- 1 dried bay leaf
- 3 to 4 slices lemon
- 1½ cups dry white wine, more if needed
- 1 T olive oil
- 1 onion, chopped
- 3 ribs celery, chopped
- 1 large Idaho potato, chopped
- 1 T Old Bay seasoning
- 2 cups chicken stock
- 1 cup heavy cream
- 2 T butter
- 2 T AP flour
- 1 T Dijon mustard
- ¼ cup chopped fresh dill
- Season the salmon with salt and pepper. Place the salmon in a small skillet with the bay leaf and lemon slices. Add enough wine to come up to the top of the fillets. If your filets are really thick (mine were), you may need more than 1½ cups to cover them (and when is more wine ever bad?). Bring the fish to gentle boil, lower the heat, and then simmer for about 8 to 10 minutes, or until opaque.
- While the fish poaches, in a medium Dutch oven over medium-high heat, heat the extra-virgin olive oil. Add the onion, celery, and potatoes. Season with 1 tsp each of salt and pepper + the 1 T crab boil seasoning. Cover and sweat the vegetables for 8 minutes, stirring occasionally.
- Turn off the heat under the salmon. Remove the salmon to a dish and flake it up. Strain the broth and reserve about 1 to 1½ cups.
- Add the chicken stock, reserved fish stock, and cream to the vegetables. Bring to a boil over medium-high heat.
- While it comes to a boil, make a roux in small skillet: melt the butter, and then whisk in the flour. Add a ladle of stock from the vegetable mixture to the skillet and whisk for 1 minute. Stir in the Dijon. Add the roux to the vegetable mixture and cook for about 3 to 4 minutes to thicken the chowder. Add flaked salmon and dill and cook a few extra minutes to heat through. Season to taste with salt and pepper.