Salmon Chowder Recipe

When the recipe starts looking like this...

from 50 Chowders by Jasper White, p.106

It's time to type up a clean version here!

Salmon Chowder
8 servings

ingredients:

• 4 oz bacon (if slab, rind removed and 1/3" dice) optional
• 4 tb butter or bacon fat
• 1 med onion, chopped (or leeks, ramps, shallots)
• 1 fennel bulb, sliced optional
• 2-3 cloves garlic, minced
• 2 bay leaves
• 1 tsp fennel seed (if no fennel bulb)
• 1 tsp dry tarragon (or. 2-3 sprigs fresh)

• 2 lbs potatoes, sliced or chopped
• 1 large carrot, sliced optional
• can corn, optional
• 4 c stock (fish, veg, chicken...)
• salt + pepper

• 3 lbs salmon or salmon parts, cut into large chunks
• 1/2 (+) heavy cream or Mexican crema

• fennel leaves, chopped garnish if have

method:

• Heat large heavy pot, add bacon. Cook until crisp. If no bacon, heat butter or bacon fat
• Add onion, garlic, fennel. Saute until soft
• Add herbs, stir about 1 minute
• Add potatoes (and other veg), cover with stock. Bring to a boil, cover, boil about 10 minutes.
• Add seasoning and salmon, cook for 5 minutes
• Stir in cream, let sit for up to 1 hour (if you can wait that long) or at least 15 minutes
• garnish with fennel leaves

Delicious Breaded Fish

Tim and Lisa, my pals in Portland, have served this a couple of times when I've visited. Their recipe comes from a magazine (not sure which). I wasn't totally happy with the breading, and found something better from NY Times Cooking.

The aioli is addictive - make a double batch! Great for Tuna Salad!

Fish

• 1-1/2 lbs mild fish fillets (sole, swai, tilapia, halibut, etc)

Chile Cilantro Aioli recipe from Tim 

better if made in advance to let flavors blend

• 3tb mayo
• 1/2 serrano chile, cored and deseeded, minced
• 2 cloves garlic, minced
• handful cilantro, minced

Breading recipe from NY Times Cooking

• 1 egg
• Salt and freshly ground pepper to taste
• 3 tablespoons water [or milk]
• 1 tablespoon vegetable oil

• ½ cup flour

• 3 cups fresh bread crumbs or panko

1) Beat the egg, salt, pepper, water and oil in a flat dish.

2) Put the flour in a flat dish and toss the fillets in it. Shake off excess.

3) Put bread crumbs in a flat dish.

4) Dip the floured fillets, one at a time, in the egg mixture to coat well. Dip them on both sides in the bread crumbs and pat lightly to make the crumbs adhere.

5) Fry the fillets in butter or olive oil until golden brown and cooked

Serve with lemon wedges

Kimchi Tuna Noodles

My take on a NY Times recipe.

Kimchi Tuna Noodles

serves 2

INGREDIENTS

• 1 cup cabbage kimchi, including juice
• 1 package udon noodles
• 1 tablespoon unseasoned rice wine vinegar, plus more to taste (or lemon or lime juice or fish sauce)
• 2 tablespoons toasted sesame oil, plus more to taste
• 1 5oz can tuna, drained
• 1/2 c chopped onion
• 1 inch piece fresh ginger, peeled and thinly sliced into less than 1/4-inch-thick matchsticks
• 1/2 c chopped cilantro
•  Red-pepper flakes, gochugaru or sambal oelek (optional)
• 1 tablespoon toasted sesame seeds or furikake (optional)

PREPARATION

1. Place a colander over a medium bowl and drain the kimchi. 
2. Boil water, cook udon.
3. Coarsely chop the kimchi.
4. To bowl with the kimchi juice, add the rice wine vinegar and sesame oil; stir to combine. 
5. Stir in the tuna, breaking up the tuna into large chunks.
6. Add the rest of the ingredients, and stir to combine. Because each batch of kimchi tastes different, it’s important to taste and adjust seasonings. If it needs more tang, add more rice wine vinegar. If it’s too intense, add more oil or even mayonnaise. If you want it spicier, add red-pepper flakes, gochugaru or sambal.
7. Serve room temp or cold with a sprinkle of sesame seeds, if desired. 

It keeps in the refrigerator for up to 3 days, if it lasts that long.