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1 lb fresh,
skinless salmon fillets or 1 15 oz can of salmon, rinsed, drained,
flaked, with skin and bones removed.
1 Tbsp cooking oil
2 cups shredded carrots
1 cup finely chopped onion.
1/2 cup thinly sliced celery.
4 cups reduced-sodium chicken broth.
2 1/2 cups cubed red-skinned potatoes (3 medium)
1 10oz. package frozen whole kernel corn
1 tsp. fresh dill or 1/2 tsp dried dill weed.
1/4 tsp. salt
2 cups milk
2 Tbsp cornstarch
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If using fresh
salmon, rinse and pat dry the salmon. In a large skillet bring some
water to a boil. Add the salmon, and return to boiling. Reduce the
heat, and simmer, covered, for 6-8 minutes, or until the salmon
flakes easily with a fork. Remove the salmon, and flake into 1/2
inch pieces and set aside.
In a large saucepan,
het the oil over medium high heat. Add the carrots, onion, and celery,
and cook for about 10 minutes, until tender, stirring occasionally.
Add the broth,
potatoes, corn, dill, and salt into the saucepan. Bring to a boil,
then reduce heat to medium low. Cook, covered, for about 5 minutes,
or until the potatoes are tender, stirring occasionally.
Stir together
1/2 cup of the milk and the cornstarch. Add the milk mixture to
the saucepan. Stir in the remaining milk. Cook and stir over medium
heat until thickened and bubbly. Stir in the poached salmon, or
the canned salmon. Heat through.
Makes eight
1 1/4 cup servings.
Recipe submitted
by Jo Woods
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