Recipe adapted from Pike’s Place Chowder, Seattle, WA
Extra virgin olive oil
1 1/2 pounds salmon, skin and bones removed
Kosher salt, to taste
Freshly ground black pepper, to taste
1 1/2 pounds small red potatoes
4 tablespoons unsalted butter
1 large yellow onion, chopped
3 stalks celery (plus some leaves), chopped
4 cloves garlic, minced
1/4 cup flour
4 cups water
4 cups half and half or milk (or a combination)
2 tablespoons tomato paste
2 tablespoons capers, drained and rinsed, optional or to taste
Fresh lemon wedges, for serving
- Preheat oven to 400°F.
- Lightly grease a baking sheet with a bit of oil. Add salmon and coat top of salmon with a bit more oil. Season with salt and pepper. Roast for about 20-30 minutes until salmon is cooked through. Once cooled, break into large chunks.
- Meanwhile, in a large pot, add potatoes and enough water to cover by 1 inch. Bring to a boil and cook potatoes until just tender, 15-20 minutes. Drain potatoes. When cool enough to handle, cut potatoes in half or quarters and set aside.
- In a large pot, melt butter. Add onions and celery and cook until translucent. Season with salt and pepper. Add garlic and cook for another minute.
- Reduce heat to low and stir in flour. Slowly add water, half and half or milk, and tomato paste. Bring to a boil. Reduce heat to low and simmer for 15-20 minutes, until chowder has thickened. Add salmon, potatoes, and capers (if using) and cook until just warmed through, 5-10 minutes. Remove from heat. Spoon into bowls and season with salt and pepper. Drizzle with fresh lemon juice and serve.
cook’s note: The original Pike’s Place recipe is made with cold smoked salmon or lox (with cream cheese, and capers), and is meant to mimic the flavors of a bagel sandwich.