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.

This is a lovely vegetarian recipe and a classic. If you are one who thinks you can’t have a complete meal without meat, you should try this. I promise that you will be filled and satisfied!

Ingredients

1-2 – Large eggplants

2 cups – Panko flakes

2 cups – Parmesan cheese, divided

1 – Egg, beaten (and mixed with a Tbsp. of water)

1/2 cup – Flour

1 cup – Onion, finely chopped

5 cloves – Garlic, finely minced

2 Tbsp. – Olive oil

1 cup – Red wine

1/4 cup – Red pepper, diced

4 cups – Stewed tomatoes

1/2 cup – Tomato paste

1 Tbsp. – Dried oregano

1 Tbsp. – Dried basil

1/2 Tbsp. – Dried thyme

1 large bunch – Fresh Basil, divided, cleaned, and broken

2 cups – Shredded mozzarella

Salt and black pepper

 

Begin by slicing the eggplant into 1 centimeter thick slices. Sprinkle with salt generously and place on wire racks for at least 30 minutes. This will cause the eggplant to release water and the bitterness.

While the eggplant is resting, make the marinara. Heat a large skillet on medium-high heat. Add olive oil then saute the onions and garlic, stirring often. Saute until the onions are clear (but not browned). Add the peppers and heat the pan to high heat until the oil starts to smoke slightly then add the wine. Allow the wine to cook down for several minutes or until you can no longer smell any alcohol. Add the stewed tomatoes, paste, and dried herbs. Stir well, lower heat, and simmer slowly, covered for 30 minutes or up to 2 hours, stirring occasionally. Remove from heat and add half of the fresh basil. Stir and season with salt and pepper to taste. Let cool (this can be made up to two days ahead of time).

Bread the eggplants by first dabbing dry with a paper towel. Heat a large skillet on medium-high heat and add olive oil. Create an assembly line of 2 plates and a bowl. One plate with flour, the bowl with beaten egg, and the last plate with a mixture of the panko, 1 cup of Parmesan, salt, and pepper. Coat each slice of eggplant with flour, then egg, then the panko-cheese mixture.

Working in batches, sauté the breaded eggplant slices on both sides in the skillet until well toasted and lightly browned.

Using a large glass casserole pan, lay slices of sautéed eggplant in a layer, then a generous helping of sauce, topped by a mixture of Parmesan and mozzarella with bits of the fresh basil. Repeat until the pan is filled (I did two layers).

Heat oven to 325 degrees Fahrenheit and bake for 30 minutes or until bubbly.