Total Time
50mins
Prep 15 mins
Cook 35 mins

This recipe is from Chef Christine Keff of Flying Fish restaurant in Seattle, Washington.

Ingredients Nutrition

Directions

  1. In a large saucepan, melt butter over medium high heat; add onion, celery, and garlic and cook until onion is translucent, about 5 minutes.
  2. Stir in the flour and cook 5 minutes, stirring constantly; stir in the garlic powder and next 5 ingredients.
  3. After a minute or so, stir in the chicken stock and next 3 ingredients; bring to a simmer and cook until potatoes are cooked through, about 20 minutes.
  4. Add the salmon and cook just until done, about 1 minute.