SALMON ZUCCHINI CHOWDER
This rich and hearty light chowder from Vicki Thompson of Bristol, New Brunswick delivers many levels of flavor and is sure to warm those cold winter nights.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan over medium heat, cook and stir the onion, garlic, thyme and basil in butter until onion is tender. Stir in the milk, broth, corn, carrot and potato. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are tender. , Combine flour and water until smooth; stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add salmon and zucchini. Simmer, uncovered, for 3-5 minutes or until fish flakes easily with a fork. Stir in salt and pepper. Sprinkle with cheese before serving.
Nutrition Facts : Calories 214 calories, Fat 10g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 656mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
SALMON AND ZUCCHINI SHEET PAN DINNER
This recipe for salmon, tomatoes and zucchini is simple to make with minimal clean up. Pair with some fluffy couscous for a well-balanced meal.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Position a rack in the top third of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Toss the panko, Parmesan, parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper together in a small bowl. Arrange the tomatoes in the center of the prepared baking sheet, cut-side up (trim a small slice from the bottom of each tomato if they will not stand upright) and spoon the panko mixture evenly over each. Spray the breadcrumbs lightly with cooking spray. Lay the zucchini halves cut-side up on one side of the tomatoes. Drizzle zucchini with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Roast until the vegetables begin to soften and the panko topping begins to brown, about 18 minutes.
- Remove the baking sheet from the oven and place the salmon fillet on the other side of the tomatoes. Drizzle the salmon with the remaining 1 tablespoon olive oil and sprinkle with salt and pepper. Roast until the zucchini and tomatoes are completely tender and browned in spots, and the salmon is cooked through but moist, about 12 minutes more. Divide salmon and vegetables between two plates and serve.
SALMON CHOWDER
This is cold-weather dining at its best. Generous pieces of fresh fish floating in a creamy broth with root vegetables make for a hearty and satisfying dinner.This recipe is from Lucinda Scala Quinn, and it appears on the Martha Stewart Living digital magazine for iPad.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat butter in a medium stockpot over medium-low heat. Cook leek and red onion until soft, 6 to 8 minutes. Season with 1 teaspoon salt. Stir in potatoes and carrots. Add stock and bring to a boil. Reduce heat to low and simmer until potatoes are almost tender, 6 to 8 minutes.
- Add salmon and simmer until opaque, about 3 minutes. Stir in cream to heat through. Stir in dill, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Chowder can be refrigerated for up to 2 days. Reheat before serving.
SALMON CHOWDER
I don't like fish, but I LOVE this soup!
Provided by KENULIA
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 45m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 490.3 calories, Carbohydrate 26.5 g, Cholesterol 104.2 mg, Fat 25.9 g, Fiber 2.2 g, Protein 38.6 g, SaturatedFat 12.7 g, Sodium 1139.5 mg, Sugar 8.6 g
CREAMY SALMON CHOWDER
A comforting stew to extend or use up leftover salmon. Very flexible to what you have on hand.
Provided by The Angerers
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 54m
Yield 6
Number Of Ingredients 13
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until softened, 4 to 6 minutes.
- Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Remove from heat; stir in flour until a smooth paste forms. Return to heat and pour in milk slowly, stirring constantly.
- Stir potatoes, carrots, corn, salmon, green beans, peas, salt, dill, and black pepper into the pot. Cook and stir until chowder thickens, about 5 minutes. Reduce heat to low; cover and simmer until green beans are tender, about 5 minutes.
Nutrition Facts : Calories 422.7 calories, Carbohydrate 62.9 g, Cholesterol 41.8 mg, Fat 11.7 g, Fiber 6.3 g, Protein 18.8 g, SaturatedFat 6.1 g, Sodium 927.6 mg, Sugar 15.7 g
SALMON AND ZUCCHINI BAKED IN PARCHMENT
Wrap up the day by sitting down to heart-healthy fish "en papillote," a fancy-sounding method that's so simple.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Fold a large piece of parchment paper (about 15 by 16 inches) in half to crease it; open, and lay it flat.
- On one side of crease, mound zucchini; top with shallot, butter, dill, and lemon slices. Season with salt and pepper. Place salmon on top; drizzle with lemon juice, and season with salt and pepper.
- To close, fold parchment over salmon; make small overlapping pleats to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet; bake until salmon is opaque throughout, 15 to 17 minutes. Serve (see cooks' note).
SALMON VEGETABLE CHOWDER
Stir things up with this Salmon Vegetable Chowder. It's a comfort-food dish that's full of delicious veggies. Salmon Vegetable Chowder features zucchini and roasted corn.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Melt butter in large saucepan on medium heat. Add onions and celery; cook and stir 3 min.
- Add broth, potato, zucchini and red pepper; stir. Bring to boil; cover. Simmer 10 to 12 min. or until potatoes are tender, stirring occasionally.
- Stir in milk, corn and salmon; simmer 5 min. Serve sprinkled with chives.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 45 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
SALMON AND VEGETABLE CHOWDER
Provided by Lynda Hotch Balslev
Categories Soup/Stew Milk/Cream Fish Potato Vegetable Salmon Corn White Wine Winter Bon Appétit Switzerland
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot over medium heat. Add leek and fennel seeds and sauté until leek is tender but not brown, about 5 minutes. Add potato, zucchini, corn, carrot and half of thyme. Stir 2 minutes. Add broth and wine; simmer until potato is tender, about 15 minutes. Add salmon and cream. Simmer until salmon is just opaque in center, about 5 minutes. Season chowder to taste with salt and pepper.
- Ladle chowder into deep bowls. Sprinkle with remaining thyme.
SALMON CHOWDER
Provided by Food Network
Time 1h35m
Yield 6 servings
Number Of Ingredients 22
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.
ALASKAN SALMON CHOWDER
Found in the Taste of Home. Times are estimated as I have not tried to make this yet. Posted in response to request
Provided by TishT
Categories Chowders
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender.
- Add potatoes, carrots, seasoned salt if desired, dill and remaining broth.
- Cover and simmer for 20 minutes or until vegetables are tender.
- Add zucchini; simmer for 5 minutes.
- Add corn, milk and salmon; heat through.
ZUCCHINI GARDEN CHOWDER
This soup is amazing, my all time favorite. I found the recipe in an old Taste of Home magazine. Sometimes I add the cheddar cheese, sometimes I don't. It's delicious either way.
Provided by Sallyanne
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In large kettle over medium heat, saute onion, zucchini, parsley, and basil in butter until tender.
- Stir in flour, salt, and pepper.
- Gradually stir in water.
- Add bouillon and lemon juice; mix well.
- Bring to a boil; cook and stir for 2 minutes.
- Add tomatoes, milk, and corn; bring to a boil.
- Reduce heat; cover and simmer for 5 minutes or until corn is tender.
- Just before serving, stir in cheeses until melted.
- Add sugar and garnish with parsley.
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