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Categories:
canola oil butter onion celery green bell pepper garlic all-purpose chicken broth potato carrot dill salt milk corn salmon fillet olive oil
Viewed: 40 - Published at: a year agoIngredients
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1/2 onion, chopped
- 1/2 cup celery, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup potato, cut in one inch cubes
- 1 cup carrot, sliced
- 1/2 teaspoon dill, dried
- 1 teaspoon salt
- 1 1/2 cups milk
- 1 (8 1/2 ounce) can corn, cream style
- 1 lb salmon fillet
- 2 teaspoons olive oil
Method
- Heat canola oil and butter in dutch oven over medium heat.
- Add onion, celery, and bell pepper, and cook until wilted.
- Add garlic and cook 1 minute.
- Stir in flour and cook 3 minutes.
- Stir in broth, potato, carrot, dill, salt, milk, and corn; bring to boil.
- Reduce heat, cover, and simmer 30 minutes.
- Saute' salmon in olive oil until seared both sides.
- Flake salmon and add to the soup. Continue to cook over low heat for 30 mintues longer.
- Adjust seasoning to taste, serve.
