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Categories:
canola oil carrot celery chicken broth water salmon fillet cauliflower fresh chives instant mashed potato fresh dill mustard salt freshly ground pepper directions each
Viewed: 32 - Published at: 7 years agoIngredients
- 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
- Directions
- 6 servings, about 1 1/2 cups each
Method
- Heat oil in a large saucepan or Dutch oven over medium heat. Add carrot and celery and cook, stirring frequently, until the vegetables just begin to brown, 3 to 4 minutes. Add broth, water, salmon, cauliflower and chives (or scallions) and bring to a simmer. Cover and cook, maintaining a gentle simmer, until the salmon is just cooked through, 5 to 8 minutes. Remove the salmon to a clean cutting board. Flake into bite-size pieces with a fork.
- Stir potato flakes (or leftover mashed potatoes), dill (or tarragon) and mustard into the soup until well blended. Return to a simmer. Add the salmon and reheat. Season with salt and pepper.
