Salmon Chowder might be a good recipe to expand your main course recipe box. One portion of this dish contains approximately 17g of protein, 25g of fat, and a total of 371 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 9. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up half-and-half, potatoes, celery, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.
Sprinkle salmon with kosher salt and pepper; place on a foil-lined baking sheet.
Bake at 400 for 15 minutes or until desired degree of doneness. Flake fish into 1/2-inch pieces; set aside.
Melt butter in a large Dutch oven over medium heat.
Add onion and celery, and saut 5 minutes or until tender.
Add flour; stir until mixture is smooth. Cook, stirring constantly, 1 minute. Gradually whisk in chicken broth. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 teaspoon salt.
Add potato, reduce heat, and simmer 20 minutes or until potato is tender. Stir in corn and half-and-half. Cook 6 minutes or until heated.
Add cooked salmon, stirring gently to combine. Spoon into individual bowls; top with crumbled bacon.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Hahn Winery Santa Lucia Highlands Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 17 dollars.
Hahn Winery Santa Lucia Highlands ChardonnayRich and layered, with silky notes of peach, nectarine, ripe pear and vanilla.