Ingredients

1 tablespoon  canola oil 1/3 cup  chopped carrot 1/3 cup  chopped celery 4 cups  reduced-sodium chicken broth 1 1/2 cups  water 1 12-ounce skinned  salmon fillet, preferably wild-caught (see Note and Tip) 2 1/2 cups  frozen cauliflower florets, thawed and coarsely chopped 3 tablespoons  chopped fresh chives or scallions or 1 1/2 tablespoons dried chives 1 1/3 cups  instant mashed potato flakes (see Note) or 2 cups leftover mashed potatoes 1/4 cup  chopped fresh dill or 2 teaspoons dried tarragon 1 tablespoon  Dijon mustard 1/4 teaspoon  salt Freshly ground pepper to taste Notes: Instant mashed potato flakes is not a product that we typically use in our recipes, but we love how it gives creamy texture to soup without adding extra fat. Look for a brand that has the fewest ingredients possible (and therefore little to no artificial additives or flavoring). At our local market, the store brand was the best choice. Wild-caught salmon from the Pacific (Alaska and Washington) are more sustainably fished and have a larger, more stable population. For more information, visit Monterey Bay Aquarium Seafood Watch (mbayaq.org/cr/seafoodwatch.asp).Tip: To skin a salmon fillet, place on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Description

Salmon Chowder, Recipe

View Full Recipe