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“A Rich and Hearty Comfort Food Classic”
- 2 each 6 oz Portions Secret Island Salmon
- 4-6 each Medium Yukon Gold Potatoes – diced small
- 1 Medium Yellow Onion – diced small
- 3 ribs of Celery – diced small
- 1 bunch Scallions – ends removed and cut into small pieces
- 4 cloves Garlic – minced
- 2 cups Frozen Corn
- ½ lb Bacon – cut into ½ inch pieces
- 1/3 bunch Chives – finely chopped
- 2 cups Heavy Cream
- 4 tbsp Unsalted Butter
- 4 cups Chicken Stock
- 2 tbsp AP Flour
- Kosher Salt
- Fresh Ground Black Pepper
- (Optional: Sliced Green Jalapeno for garnish)
- Pat your salmon dry with a paper towel, lightly season with a pinch or two of salt.
- Grab a large, heavy bottomed pot and melt the butter over medium heat – then add the bacon and cook until lightly browned – approx. 6-8 mins. Remove bacon and reserve for later use.
- Add the celery, onion, scallions, garlic and a pinch or two of salt and pepper to the bacon grease in the pot and cook over medium heat until soft – approx. 6-8 mins.
- Add the potatoes, broth and bring everything to a simmer over medium heat. Cook until potatoes are fork tender – approx. 12 mins.
- In a small mixing bowl combine 2 tbsp AP Flour and 4-6 tbsp of warm broth from the pot. Stir to incorporate and mix until it resembles wet mud – add the mixture to the pot and bring to a slow boil, stirring occasionally, for 2-3 minutes or until everything has thickened.
- Turn the heat down to a low simmer and add the corn, heavy cream and cooked bacon, stirring to incorporate until evenly mixed – season with additional salt and pepper to taste. Then add the salmon on top and cover the pot, simmering for 8-10 minutes or until the salmon is cooked.
- Serve with chopped chives and jalapenos – seconds are encouraged!
Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.
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