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Print Coupons From Your Favorite Seattle
Restaurants!
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Pan Roasted Salmon with Corn Chowder
Yield: 4 servings
Corn Chowder Ingredients
1/4 pound bacon, diced to small pieces
1 yellow onions, diced to small pieces
1 fennel bulb, diced to small pieces
1 small stalk celery, diced to small pieces
1 leek, thinly sliced
1 TBL garlic, chopped
1 russet potatoes, diced to medium pieces
2 ear of corn, removed from cob (save cob for milk and stock
below)
1 TBL thyme, minced
1/4 c. white wine
corn milk (liquid from the cob), scraped from 2 cobs that
you removed the kernels from
1 cup milk
1/2 cup heavy cream
corn stock or water
1 tsp. cumin
1/2 TBL new bay
Pinch cayenne
Pinch smoked paprika
Salt and pepper to taste
Method
1.) In a medium stock pot, cook bacon so the fat of the bacon
turns to liquid. Add onions, fennel, celery, leek, garlic,
potatoes, corn and thyme. Cook vegetables until onions are
translucent.
2.) Add white wine, corn milk, milk and heavy cream. Add corn
stock (or water), enough so the liquid covers the vegetables,
and bring to a simmer. Add spices, salt and pepper, and simmer
until potatoes are tender when poked with a paring knife.
Salmon
1 1/2 pound salmon filet
Oil for searing
Salt and pepper
Heat oil, season salmon with salt and pepper, add salmon to
hot pan, pretty side facing down. Sear until golden brown
on both sides until desired cooking temperature.
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Explore Washington Wineries!
Get an inside look at Washington
wineries and the winemakers with close-up, in-depth
video footage. Website
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DOWNTOWN SEATTLE'S MOST ARTISTIC HOTEL!
Located in the heart of downtown
Seattle offering an artistic setting for both
business and pleasure.
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