I love a good chowder and salmon chowder is no exception. Tonight I wanted to make a salmon chowder but was looking to change things up a bit. For one, chowders are not very healthy since the majority of what you are eating is potatoes and cream sauce. Also, since salmon is the best part of the meal (to me anyways), it can be unfortunate to only get bits and pieces of it during the meal. Instead, I thought to make a simple baked salmon topped with a creamy velouté filled with potatoes, onions, celery, and corn (basically, salmon chowder minus the salmon). In the end, I think this might be my new favorite way to eat salmon! The flavor of the celery melded so well with the salmon.

Baked Salmon with Creamy Velouté

1 lb. – Fresh Alaska Salmon

1 Tbsp. – Extra virgin olive oil

4 Tbsp. – Butter

1 cup – red potatoes, finely diced

1 cup – celery, finely diced

1 cup – onion, finely diced

1/4 cup – All purpose flour

1 cup – Milk

3/4 cup – corn

1/2 cup – Heavy whipping cream

1 Tbsp. – Fresh dill, minced

1 Tbsp. – Lemon juice

Salt/Pepper

 

Preheat oven to 425 degrees Fahrenheit.

Prepare the salmon by drizzling with olive oil and a generous amount of salt and pepper. Let rest.

Heat a large skillet on medium heat. Melt butter and then add the onions, celery, and potatoes. Sauté on medium-low heat until the potatoes and other aromatics are softened, stirring often, do not allow to brown. Add the flour and stir well. This should absorb any remaining butter in the pan. The flour should coat the vegetables, allow it to toast for a minute or two. Begin adding a tablespoon or two of milk at a time, stirring as the liquid and flour begins to form a roux. Continue adding milk until it forms a sauce. Add the corn and cream. Bring to a gentle simmer and allow to thicken slightly. If it is too thick, add a little water until the consistency is smooth and slightly loose. Finish with dill, lemon juice, salt, and black pepper.

Place salmon on a grilling tray and bake for 5-7 minutes or until lightly done and slightly flaky.

To serve, cut the salmon into slabs, serving one on each plate. Ladle the sauce generously on top and enjoy.