Summer Into Fall: Salmon Chowder

It was the last week of summer, and we wanted to make Northwest salmon on the grill one last time, before the cooler weather and rain arrived. I prepared a huge side of wild-caught salmon, using my favorite cedar plank salmon recipe. We enjoyed it, but it was way too much food for just the four of us.

Leftover salmon is good on a crisp salad, in a pasta dish, or just re-heated. But the forecast predicted the beginnings of fall weather. Salmon chowder, I thought, was the way to go. I've made chowders before, but never with great results, so I looked for a new recipe. I found one that looked promising, which actually called for canned salmon, but of course, I was looking for a way to use our leftovers, so I made that substitution and a few other changes. I wasn't sure about the idea of using creamed corn, but decided to give it shot. The chowder turned out delicious and just in time for the first cool, drizzly day we've had in months. Perfect!

My recipe is below. If you decide to try it with canned salmon, let me know how it turns out. I'm a little curious.

Salmon Chowder  PRINTABLE RECIPE

3 Tbsp butter
3/4 cup chopped yellow onion
1/2 cup chopped celery
2 garlic cloves - minced
2 cups diced red potatoes
2 carrots - diced
2 cups chicken broth
1 tsp salt
1 tsp freshly ground black pepper
1 tsp dill weed
15 oz can creamed corn
12 oz can low-fat evaporated milk
1 Lb (at least) cooked salmon - broken into small pieces
4 oz shredded cheddar cheese
2 Tbsp chopped parsley (optional)

1. Melt butter in a large pot over medium heat. Sauté onion, celery, and garlic for a few minutes, until onions are tender.

2. Stir in potatoes, carrots, broth, salt, pepper, and dill weed. Bring to a boil; then cover and simmer over medium-low heat for 20 minutes.

3. Add corn, evaporated milk, salmon, and cheese to the pot. Stir often, until heated through. Ladle chowder into individual bowls and sprinkle with chopped parsley.

Ordinary Salmon Part II: Grilled Salmon with Soy-Mustard Sauce

This is a particularly ordinary recipe, but it's so very good. It's easy too, although I do have a tendency to overcook it, which is the saddest thing to do to a beautiful piece of salmon. The suggested cook time from the original recipe was definitely too long, at least for the cuts of salmon I get, so I've been working on getting it just right.

The other thing I tend to screw up is the timing of the meal. The salmon is supposed to rest for 10 minutes after it's removed from the grill, before serving. I almost always forget this. Sometimes it doesn't matter because I've already overcooked it at this point. Other times I end up having everything else ready to serve 10 minutes before the fish is done.

You can do this on an outdoor grill, or on the stovetop on a cast iron grill pan, as I often do.

Grilled Salmon with Soy-Mustard Sauce  PRINTABLE RECIPE

1-1/2 to 2 Lb salmon filet with skin
2 Tbsp Dijon mustard
3 Tbsp soy sauce (I use the reduced sodium kind)
6 Tbsp extra virgin olive oil
1 tsp minced garlic

1. Whisk together the mustard, soy sauce, olive oil, and garlic.

2. Lay the salmon, skin side down, on a cutting board. Cut into four equal pieces. Drizzle half the marinade onto the salmon and let it sit for 10 minutes.

3. Meanwhile, preheat the grill (or grill pan) to about 350°.

4. Place the salmon, skin side down, on the preheated grill. Grill for about three minutes. Use a spatula to carefully turn the fish over and grill for up to another 3 minutes.

5. Transfer the fish to a plate, skin side down, and drizzle the remaining marinade over the top. Allow to rest for 10 minutes. (Remember, the fish will continue to cook during this time.)

6. Remove the skin and serve.

Ordinary Salmon Part I: Cedar Plank Grilled Salmon

Salmon has become so popular it’s considered “common,” as in nothing special, boring, or ordinary. But I think most people, at least in the Northwest, would agree: Salmon is popular for good reason. Grilled, poached, cured, smoked, in eggs, in pasta, on a salad, on a plank, on a bagel. Lemon butter, dill sauce, ginger-soy, mustard sauce, no sauce. We just love it every which way.

Back when I was planning my wedding, salmon on a plank was a pretty new thing. I read about it in a magazine – a Native American method, that I’d never heard of before, for preparing this succulent fish. I requested it for our wedding dinner, and the caterers (hesitantly, I think) agreed to prepare it for us. They ended up baking it on a plank in the oven, rather than over a fire or on a grill, and though it was good, I’ve had better since, especially when we’ve made it ourselves at home.

My husband is the expert when it comes to making fish. He’s less likely to overcook it than I. So, I do the prep work and let him do the actual cooking. I like to serve it right on the plank for a sort of rustic presentation, and also to savor the smoky cedar smell. It really adds to the enjoyment.

I got this recipe off the packaging for some cedar planks a number of years ago. I still have the original cutout from the label. It’s got a faint aroma – kind of a garlicky campfire smell. The brand name has been cut off, or I’d give them credit for this recipe, which I love so much.

Cedar Plank Grilled Salmon PRINTABLE RECIPE

1 untreated cedar plank – large enough for your salmon filet

1 to 1-1/2 Lb salmon filet
1/2 cup + 2 Tbsp extra virgin olive oil
juice of 3 fresh lemons
1/4 cup chopped parsley
3 cloves garlic – minced
1 tsp kosher salt
1 tsp fresh ground black pepper

1. Submerge the plank in water and soak for at least one hour. After soaking, brush about 1-1/2 Tbsp olive oil onto the plank.

2. Meanwhile, preheat the grill to about 350°.

3. Brush the salmon filet with about 2 tsp olive oil and set it on the plank. Sprinkle with salt and pepper.

4. In a small bowl, whisk together lemon juice, 1/2 cup olive oil, parsley, and garlic.

5. Set the planked salmon on the preheated grill, and baste it with some of the marinade being careful not to contaminate the bowl of marinade.

6. Close the lid and cook until the fish is very nearly cooked through – time will vary depending on how hot your grill is and how thick the fish is, but the goal is to cook it slowly. Also remember, the fish will continue to cook after you remove it from the grill, so don’t overdo it. We usually end up with about 20 minutes of grill time.

7. Remove the planked salmon from the grill. Serve it on the plank or move it to a platter. Drizzle the remaining marinade over the fish and serve.