The borage that I planted last year reseeded itself in a few of the garden beds and some of the plants are still producing these beautiful blue flowers that have a slight cucumber taste making a bright and tasty garnish for this comforting dish.
Salmon Chowder Recipe
3/4 lb salmon, skin removed and cut into 1/2" cubes
1 onion small dice
2 cloves of garlic minced
2 stalks celery small dice
2 tsp salt
pinch of pepper
1 large potato, peeled and cut into 1/2" cubes
1 tsp fresh thyme chopped
1/4 tsp cayenne pepper
1/4 C white wine
1 1/2 C water
1/2 C cream
1 C clam juice
1 bay leaf
1 Tbls lemon juice
1/8 C fresh parsley minced
Sauté onion, garlic, celery, pepper and salt for about 6 minutes. Add the potato and continue sautéing for a few more minutes. Add the wine, thyme, cayenne, bay leaf, and water. Bring the soup to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes. Add the salmon, cream, lemon juice and parsley then turn the heat off. Let the soup sit for 5 minutes and the salmon will be cooked beautifully. Taste and add more salt and lemon juice as needed. Remove the bay leaf before serving.
Super simple and so delicious!
This post is included in Foodie Friday and Tasty Traditions.
Such a beautiful chowder so interesting about the taste of borage. Thanks for sharing this with us on foodie friday and welcome.ReplyDelete
Thank you for visiting Diane! Borage is also wonderful on salads.Delete
This sounds like a lovely soup. Perfect for the chilly days ahead. I've never heard of borage, but it's flowers blue definitely makes the soup pop! Thank you for sharing this on Foodie FridayReplyDelete
Nice to have you drop by Adelina. Foodie Friday is a nice way to share our cooking adventures!Delete
We eat a lot of salmon but I have never tried it in soups! This sounds like the perfect idea!ReplyDelete
Love the pinch of heat in your salmon chowder and it's perfect for cool weather. I don't know much about borage, but the blue flowers are gorgeous.ReplyDelete