Salmon Chowder

I got salmon out of the freezer this morning and wasn't very excited about it. I needed to come up with something else for it. The weather is cooling down way to fast for August and soup sounded great! I browsed around chowder recipes on the internet and put this together, it is very flavorful and oh so delicious! Katya (5) said she wanted to eat the entire pot: "Thank you Mom, it's so good, I want to eat the whole pot!"

Ingredients: 

2 red or white potatoes
8 slices bacon, cut into 1/4 inch strips
1/2 white or yellow onion, diced small
1 small jar of mexi-corn
4 garlic cloves, minced
1 T thyme
1 bay leaf
1/8 t dried red pepper flakes
2 T parsley

1 can clam juice
3 C whole milk (you could reduce the milk and add more clam juice)
4 good sized servings of salmon fillets, skin removed and cut into 1/2 to 1 inch pieces

1 t salt, and to taste
1 1/2  t liquid smoke
1/4 t black pepper

Directions: 

Cut potatoes into 1/2 inch cubes, cook in salt water until tender, but not falling apart, they can finish cooking in soup later.
Fry bacon in a medium pot, stirring until crisp. Transfer to a paper towel leaving grease in the pan.
Add onion, corn, garlic, thyme, bay leaf, parsley, red pepper flakes to fat in the pot and cook until onions are tender, 5-8 minutes.
Add clam juice and milk and bring to a boil.
Reduce to low heat and add potatoes, salmon, bacon, salt, pepper and liquid smoke. Stirring occasionally until salmon is cooked through and begins to break up.
Season with salt to taste and discard bay leaf before serving.

Katya (5) David (3)

Playing in the mud while I was cooking supper.

Cilantro Tuna Hot-dish

I'm not a fan of paprika, which seasoned the tuna hot-dish I grew up on. I love tuna and gave it a fresh take with cilantro and jazzed it up. The shells are perfect for engulfing the thick sauce. Enjoy!
9-17-2012 I just made this with Classico Roasted Poblano Alfredo and half can of cream of chicken soup, all I had and it's so good!
Ingredients: 

1 lb Conchiglie noodles (medium shells)
1 26 oz can cream of mushroom soup
2 12 oz cans white tuna in water (DO NOT drain)
1 T cilantro
1T parsley
1/4 t ground red pepper
2 T butter
4 slices swiss cheese
Salt to taste

Directions:

1. Fill a medium kettle with water and 2T salt, bring to boil and add noodles. Cook until tender.
2. In another kettle add cream of mushroom, tuna and it's juices, cilantro, parsley, red pepper and butter. Cook until hot and bubbly.
3. Add sauce to noodles.
4. Salt to taste, you may also want to add more cilantro or red pepper to your liking.
5. Tear up the cheese and stir in. Serve immediately.

David (3), my hot-dish lover, approved! 

Glazed Salmon Steaks

This is my favorite way to make salmon, fresh is the best, Atlantic. Farm raised is not so good.

1/2 Cup soy sauce
1/3 Cup dry sherry
1 garlic clove
8 (4oz) salmon steaks (or whatever you have!)
1/3 Cup packed brown sugar
2 Tbls honey
2 tsp oil

Combine the first 3 ingredients in a large heavy duty zip lock bag. Add fish and coat. Marinate in refigerator for at least1 hour, turning bag occasionally.

Remove fish from bag, reserving 3 Tbls of marinade. Combine reserved marinade, with brown sugar, oil and honey in a small saucepan. Cook over medium heat until mixture comes to a full boil and sugar dissolves.

Grill outdoors or indoors or in a frying pan. Baste occasionally while cooking. Fish is done when it is flakes easily. Serve remaining sauce at the table. Enjoy!