Roast Salmon over Potato Leek Chowder

This delicious roast salmon recipe uses a simple potato and leek chowder as a light and tasty sauce. The roast salmon pairs very nicely with the earthy leeks, and the potatoes and bacon in the broth makes the recipe very comforting.

Make 2 Entrée or 4 Appetizer Roast Salmon over Potato Leek Chowder

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 70 minutes

Ingredients:

• 2 (7-oz) center cut salmon fillets, "pin bones" removed, skinned
• salt and fresh ground black pepper to taste
• 8 green onion tops, optional
• 1 tbsp vegetable oil
• 1 slice bacon, diced
• 1 clove garlic, peeled
• 1 leek, light portion only, chopped, washed
• 1 tsp butter
• pinch of cayenne
• 1 1/2 cups diced (1/4-inch cubes) Yukon gold potatoes
• 3 cups water
• 2 tsp red chili sauce, optional
• 2 tbsp chopped tarragon, optional

Preparation:

Blanch the green onion tops in boiling water for 30 seconds; transfer to cold water and reserve. Cut the salmon fillet into 2 squares if making 4 portions, otherwise season well with salt and fresh ground black pepper to taste on both sides. Using 2 green onion tops crisscross over the salmon so they look like a present (see photo).

Place some oiled parchment paper in the bottom of a shallow baking disk (you can use waxed paper, or foil also). Place the salmon down in the pan with the ends of the green onions underneath the salmon. Brush lightly with oil; refrigerate until needed.

Add the bacon to a cold saucepan and place over med-low heat. When the bacon is cooked add the leeks, garlic, butter, and a pinch of salt. Cook on medium for 6-7 minutes, until the leeks soften. Add the potatoes and water, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until the potatoes are tender. Remove the garlic colve and discard. Turn off heat; taste and adjust seasoning.

Preheat oven to 375 degrees F. Roast the salmon for 15 minutes, or until desired doneness is reached. Remove from oven and let rest 5 minutes. Re-heat the soup if