Whiskey Smoked Salmon Chowder Food

SMOKED SALMON CHOWDER

Steps:

• Place the bacon into a large pot set over medium heat. Cook for a few minutes to release some of the drippings, then add the onions and celery. Cook and stir until bacon is crisp and onions and celery are tender.
• Put in the carrots, green onions, and parsley and then pour in the water and fish stock. Season the soup with salt, pepper and dill. Cover and simmer over low heat until carrots are tender, about 15 minutes. Add the potatoes and simmer for another 20 minutes, or until tender.
• Meanwhile, melt the butter in a small skillet over medium heat. Stir in the flour until smooth. Continue to cook and stir until the mixture is light brown. Pour in a little bit of the milk to thin the roux, then pour it into the pot with the vegetables. Pour the rest of the milk into the pot and heat through, stirring constantly.
• When the soup has thickened slightly, stir in the white wine if using. Mix in the lemon juice, smoked salmon and corn. Cook over medium heat until hot but not boiling. Ladle into soup bowls to serve.

MIMI'S SMOKED SALMON CHOWDER

Steps:

• In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.
• Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes.
• Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.

SMOKED SALMON CHOWDER

Steps:

• Cut potatoes into 1/2-inch cubes, leaving skin on. Place in bowl and cover with cold water.
• Melt the butter in a large pot over medium heat.
• Dice onion and add to melted butter. Sauté until onion starts to become translucent.
• Drain water from potatoes. Rinse and drain again.
• Add potatoes to onions in pan. Cook 5 minutes, stirring occasionally.
• Coarsely chop enough carrots to make 1 1/2 cups. (I use the baby peeled carrots and chop in a food processor).
• Add carrots and mushrooms to mixture in pot. Continue cooking, stirring occasionally.
• When vegetables are almost tender add flour and stir to mix it in well.
• Let cook 3-5 minutes, stirring often to prevent sticking or burning.
• Gradually add chicken broth. Stir well. Bring to a low simmer.
• Stir in coconut milk (be sure to shake the can well before opening).
• Turn heat to low.
• Stir in smoked salmon.
• Stir in herbs de provence and ground cinnamon.
• Continue cooking over low heat 5-10 minutes, stirring occasionally.
• Add sea salt and fresh ground pepper to taste.
• **IMPORTANT: Do not add salt until after you have tasted it. The saltiness of the salmon you use will influence how much salt you need to add, I did not add any additional salt.

WHISKEY SMOKED SALMON SPREAD

Steps:

• In a medium bowl, combine cream cheese, whiskey, lemon juice, horseradish, and dill.
• Beat until creamy and smooth.
• Stir in salmon and scallions.
• Transfer to a small serving bowl and cover.
• Chill in the refrigerator for a minimum of 1 hour or as much as 48 hours.
• Before serving, let stand at room temperature for a least 15 minutes to soften and become easily spreadable.

GRILLED WHISKEY GLAZED SALMON

Steps:

• Gather the ingredients.
• Mix whiskey, soy sauce , orange juice, oil, and garlic in a medium bowl.
• Place salmon in a shallow dish and pour mixture over the top. Cover with plastic wrap and place in the refrigerator for 3 minutes to 1 hour.
• Preheat the grill for medium-high heat. Once heated, oil the grill grates to create a nonstick surface. Make at least 4 to 5 passes on the grates.
• Place the fish on the hot grill and cook for 5 minutes on each side.
• The salmon is done when it flakes easily, has faded in color, and reaches an internal temperature of at least 145 F. Carefully remove fish from the grill and serve.
• Plate the fish and serve with your favorite sides.
• Enjoy.

SALMON AND LEEK CHOWDER

Steps:

• Melt the butter in a large heavy-bottomed pan, add the leeks and a splash of water, cover and sweat the leeks over a medium heat, until soft. It will take around 15 minutes.
• At the same time, put the salmon in a pan and add the milk. Bring to a boil, then turn down immediately and let the fish poach gently for around 5 minutes.
• Add the stock to the leeks and drop in the potato chunks. Bring to the boil and then simmer, until the potatoes are just tender.
• Break the fish into large flakes (removing and discarding the skin) and add the milk and fish to the leeks and potatoes. Season with pepper, pour in the double cream and heat through.
• Serve in warmed soup bowls with coriander scattered on top.

WHISKEY SMOKED SALMON CHOWDER

Steps:

• 1. Melt the butter in a large heavy-bottomed soup pot, and saute the onions, celery and saffron (if using) over medium heat until softened. Add the potatoes and fennel, and saute briefly before pouring in the milk and clam juice. Cover, and let the mixture simmer on medium heat until potatoes are soft, about 20 minutes. 2. Add the corn, cream, tomato paste and lobster base (if using). Cook 5 minutes more, add the salmon, lemon juice, lemon zest, dill and whiskey. Season with salt and pepper