I really dislike leftovers in their original state! They just don’t taste the same, no matter how you slice it. I have to get creative and make leftovers tasty enough to fool my palate into thinking they are a first run recipe or they generally get tossed in the trash. Hench, my emerging theme of using leftovers twice in one week. Yikes!
I made a delicious Creamy Garlic Salmon en Papillote for the Real Women of Philadelphia Video “How To” Contest, using Kraft’s new Cooking Cremes. The leftover portions became “My Delicious Lunch” this week.
I’ve adjusted the recipe to include fresh ingredients if you don’t have leftover salmon.
Creamy Salmon Chowder
1/2 pound fresh or leftover salmon fillets
2 diced shallots
2 tablespoons butter
1/4 cup diced white onion
1 tablespoon chicken base
1/2 cup water
2 cups table cream (1/2 & 1/2)
1 medium tomato, seeded and diced
1 large garlic clove minced
2 tablespoons flat leaf parsley chopped
2 tablespoons, Kraft Savory Garlic Cooking Creme or plain yogurt
1/4 good drinking sherry
1/4 teaspoons sugar
salt and pepper to taste
Melt 1 tablespoon butter in medium sauce pan on medium heat, cook onion, shallot, until onion is translucent, add garlic and tomato, cook for 1-2 minute, add water, 1/2 & 1/2, Kraft cooking creme, chicken base and sugar, cook for 15-20 minutes, do not boil.
Saute fresh salmon in 1 tablespoon butter for 3-5 minutes on each side, remove and cool
Flake cooked salmon into cream mixture, cook for additional 5 minutes, remove from heat, add sherry and garnish with parsley.
My inspiration for a warm bowl of chowder…
8 inches of snow and -4 degrees…Burr!