What to do when the fish dies and you can't release it.
Salmon and Corn Chowder
from the Seafood Cookbook, by Williams-Sonoma
Salmon and Corn Chowder
from the Seafood Cookbook, by Williams-Sonoma
1 lb. salmon fillets, skin and pin bones removed
2 Tbsps. unsalted butter
2 Tbsps. extra-virgin olive oil
2 shallots, minced
4 cups chicken stock
4 unpeeled red potatoes cut into 1/2 inch dice
2 cups corn kernels
1 cup half-and-half
Sea salt and ground white pepper
Shredded fresh basil for garnish
Cut the salmon into 1-inch cubes. In a frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the olive oil over medium heat. Add the salmon, in batches as needed to avoid crowding, and saute just until opaque on the outside, about 2 minutes. Remove from the heat and set aside.
In a large saucepan over medium heat, melt the remaining 1 tablespoon butter with the remaining 1 tablespoon olive oil. Add the shallots and saute until translucent, about 3 minutes. Add the stock. Raise the heat to high and bring the stock to a boil. Reduce the heat to a simmer and add the potatoes. Cover partially and cook until the potatoes are tender, about 15 minutes.
In a blender, combine 1/2 cup of the corn kernels with 1/2 cup of the half-and-half. Puree until smooth. Add this mixture to the chowder. Add the remaining half-and-half and the remaining corn kernels and simmer until the corn is tender-crisp, about 5 minutes. Add the salmon and simmer just until barely cooked through, about 2 minutes. Season with salt and white pepper to taste.
Serve immediately in warmed bowls, garnished with the shredded basil. Serves four.