Time 45m Yield 6 servings. Number Of Ingredients 17 Steps:
In a large saucepan over medium heat, cook and stir the onion, garlic, thyme and basil in butter until onion is tender. Stir in the milk, broth, corn, carrot and potato. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are tender. , Combine flour and water until smooth; stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add salmon and zucchini. Simmer, uncovered, for 3-5 minutes or until fish flakes easily with a fork. Stir in salt and pepper. Sprinkle with cheese before serving.
Time 45m Yield 2 servings Number Of Ingredients 9 Steps:
Position a rack in the top third of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper. Toss the panko, Parmesan, parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper together in a small bowl. Arrange the tomatoes in the center of the prepared baking sheet, cut-side up (trim a small slice from the bottom of each tomato if they will not stand upright) and spoon the panko mixture evenly over each. Spray the breadcrumbs lightly with cooking spray. Lay the zucchini halves cut-side up on one side of the tomatoes. Drizzle zucchini with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Roast until the vegetables begin to soften and the panko topping begins to brown, about 18 minutes. Remove the baking sheet from the oven and place the salmon fillet on the other side of the tomatoes. Drizzle the salmon with the remaining 1 tablespoon olive oil and sprinkle with salt and pepper. Roast until the zucchini and tomatoes are completely tender and browned in spots, and the salmon is cooked through but moist, about 12 minutes more. Divide salmon and vegetables between two plates and serve.
Time 30m Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees. Fold a large piece of parchment paper (about 15 by 16 inches) in half to crease it; open, and lay it flat. On one side of crease, mound zucchini; top with shallot, butter, dill, and lemon slices. Season with salt and pepper. Place salmon on top; drizzle with lemon juice, and season with salt and pepper. To close, fold parchment over salmon; make small overlapping pleats to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet; bake until salmon is opaque throughout, 15 to 17 minutes. Serve (see cooks’ note).
Time 45m Yield 8 Number Of Ingredients 14 Steps:
Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.
Time 35m Yield 6 serving(s) Number Of Ingredients 13 Steps:
In a saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender. Add potatoes, carrots, seasoned salt if desired, dill and remaining broth. Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 minutes. Add corn, milk and salmon; heat through.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 17 Steps:
In large saucepan, saute onions, celery, green pepper and garlic in butter for 5 minutes while stirring. Stir in potatoes, carrots, broth, water and dill. Bring to boil. Reduce heat, cover and simmer for 20 minutes. Add zucchini and cook for another 5 minutes. Stir in salmon, milk and corn; season to taste with salt and pepper. Cook over low heat for 5 to 10 minutes. Sprinkle with fresh parsley and a tab of butter floating on top (my secret ingredient).
Time 1h Yield 6 Number Of Ingredients 11 Steps:
Heat oil in a large saucepan over medium heat. Add onion and celery; cook and stir until onion is translucent, about 5 minutes. Stir salmon, reserved juice, chicken broth, potatoes, carrots, and salt into the saucepan. Bring to a simmer, stirring frequently, about 10 minutes. Cover and simmer, about 10 minutes more. Stir zucchini into the saucepan; simmer for 5 minutes. Pour in cream-style corn and milk; cook until heated through, 5 to 10 minutes.
Yield Serves 4 to 6 Number Of Ingredients 12 Steps:
Heat oil in heavy large pot over medium heat. Add leek and fennel seeds and sauté until leek is tender but not brown, about 5 minutes. Add potato, zucchini, corn, carrot and half of thyme. Stir 2 minutes. Add broth and wine; simmer until potato is tender, about 15 minutes. Add salmon and cream. Simmer until salmon is just opaque in center, about 5 minutes. Season chowder to taste with salt and pepper. Ladle chowder into deep bowls. Sprinkle with remaining thyme.
Time 45m Yield 2 servings. Number Of Ingredients 17 Steps:
In a small saucepan over medium heat, cook and stir the onion, garlic, basil and thyme in butter until onion is tender. Stir in the milk, broth, corn, carrot and potato. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are tender. , Combine flour and water until smooth; stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the salmon, zucchini, salt and pepper. Simmer, uncovered, for 3-5 minutes or until fish flakes easily with a fork. Sprinkle with cheese before serving.
Time 35m Yield 6 servings Number Of Ingredients 11 Steps:
Melt butter in large saucepan on medium heat. Add onions and celery; cook and stir 3 min. Add broth, potato, zucchini and red pepper; stir. Bring to boil; cover. Simmer 10 to 12 min. or until potatoes are tender, stirring occasionally. Stir in milk, corn and salmon; simmer 5 min. Serve sprinkled with chives.
More about “salmon zucchini chowder recipes”
Time 45m Number Of Ingredients 12 Steps:
Melt butter in a pot over medium heat. Add onion, celery, and carrot; season with salt and cook, stirring occasionally, until soft, about 6 minutes. Add potatoes, broth, and 2 cups water; bring to a boil, then reduce heat to medium and simmer, partially covered, until potatoes are tender, about 10 minutes. Add corn and zucchini; simmer, stirring occasionally, until just tender, 5 to 7 minutes. Remove from heat; stir in cream and fish. Season with pepper and serve with oyster crackers.
