1 pound coho salmon Available in Our Seafood Subscription Box
2 tablespoons butter
4 cloves garlic, crushed
4 green onions (white & green parts only), sliced
3 leeks (white & light green parts only), thinly sliced
1 teaspoon salt
Pepper, to taste
¼ cup dry white wine
½ cup heavy cream
6 cups chicken stock, divided
8-12 ounces mini yellow tomatoes, halved
½ pound fingerling or new potatoes
4 tablespoons fresh parsley, chopped
4 tablespoons fresh dill, chopped
½ lemon, cut into wedges
Preheat oven to 425°.
In a Dutch oven, melt butter over medium heat. Add garlic, green onions, and leeks. Sauté 2-3 minutes, or until soft and translucent.
Stir in white wine, then add 2 cups chicken broth. Bring to a simmer. Heat slowly and do not boil. Stir in salt pepper, and heavy cream. Remove from heat.
In a separate pot, boil potatoes in 4 cups chicken broth until tender.
Add sliced tomatoes and coho fillets to the Dutch oven. Let cook in oven, covered, for 10-12 minutes.
Pull out salmon from Dutch oven and remove skin. The salmon should flake easily. Drain stock from potatoes once tender.
Put a portion of salmon & potatoes in a shallow bowl. Ladle in soup. Serve hot with lemon wedges and chopped fresh dill & parsley.
Josh & Ashley's pro cooking tip: If you prefer juicier, less cooked tomatoes, add them to the hot soup at the end. They recommend that you enjoy Hazel Salmon with a bright, crisp Chardonnay.