Tis the season for soups

It is definitely winter now.  Here in Bellingham it is above freezing most days, but the constant rain makes it feel colder.  And it makes me want soup!  The nice thing about soup is that it is very forgiving.  You don’t need to get the measurements just right, you can leave out anything you don’t like, and add anything you can’t live without.

Here is another easy recipe from www.purealaskasalmon.com using canned salmon.  I like to add frozen corn or peas at the end because my kids like it, but feel free to personalize it however you like…

I just keep telling myself, in another week the days will start getting longer, so hang in there!

Easy Salmon Chowder

Switching to winter fare, this is a wonderful and easy chowder.  You can make extra soup base (not including the milk or seafood) and freeze it for an extra easy meal later on.  Incidentally, buying clam juice in 48 oz institutional sizes is a bargain.

Saute in a large soup pot until onions are soft.

1 TBSP butter

1 medium onion, chopped

3 cloves garlic, minced

When onions are soft, add roux (1 TBSP flour mixed with 1 TBSP melted butter)

Add the following and cook until potatoes are tender, keep pot at a steady simmer, but not boiling;

4 cups of clam juice

2 cups of water

3 or 4 cups of potatoes, scrubbed and cubed, with skin on

2 medium carrots, diced

1/3 cup dried potato flakes

2 TBSP finely chopped parsley

1 tsp dried thyme

1 tsp dried tarragon

Salt &pepper to taste

Add and warm to serving temperature, but do not heat to boiling!

1 pint of half & half or 1 can of evaporated milk (We use evaporated milk on the boat.)

2 -7.5 oz cans of  Redhead and/or Thinkpink, undrained, as is, in chunks

Serve with crackers and bread and a tossed salad. Yumm.

 

Advertisements

Salmon Coleslaw Recipe

This is a great recipe from www.purealaskasalmon.com using canned salmon.  Quick and easy and really healthy.  The Pure Alaska Salmon website has lots of other recipes using canned salmon, plus nutritional information, and info on fishing practices.

Shirley and Jim Zuanich own the company and are good friends of mine.  Jim is a life-long commercial fisherman and Shirley runs the company, selling their canned salmon to stores all over the country, including Whole Foods.  Shirley is an awesome friend to have because she knows firsthand how bloody difficult it is raising kids with a fishing husband.  Two seems impossible to me sometimes, but she did it with three kids and survived!

So this a Zuanich family recipe that originally called for shrimp, but canned salmon can be substituted beautifully.

Irma Beulah’s Salmon Coleslaw

Combine:

  • 4 cups green cabbage, chopped fine, not grated
  • 1 – 7.5 oz can Redhead or Thinkpink, canned wild salmon, chunked
  • 1 green pepper, chopped fine
  • 4 green onions, chopped fine including green part
  • 1/2 can of black olives sliced
  • 6 sliced radishes, if desired

Dressing:

  • 1/3 to 1/2 cup mayonnaise
  • 3 TBSP white vinegar
  • 2 tsp white sugar

Mix and toss into salad, chill and serve.