from the Mist Cove Kitchen
So many of you raved about our Halibut recipe from the Liseron kitchen last month that we had to think long and hard about finding something equally delicious for February. Okay, we didn’t have to think that hard. After all, how can our chefs go wrong with the bounty of amazing seafood in Southeast Alaska? We decided this month’s recipe should be something warm, rich and creamy while we eagerly await spring weather. Oh, and you can eat this (fairly) guilt free, as it’s low fat. Enjoy!
2 cups cooked salmon
1 cup tomato juice
1/4 cup diced onion
1/4 cup diced celery
1 teaspoon parsley
2 cups water
1/8 teaspoon baking soda
1/2 tablespoon honey (or sugar)
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
2 teaspoon cornstarch
2 cups skim milk
Combine first six ingredients (salmon, tomato juice, celery, onion, water and parsley) and simmer 15 minutes.
Add the next six ingredients (baking soda, honey, salt, pepper, butter and cornstarch).
Mix well until the butter has completely melted and thin with milk. Use less or more milk for the consistency you like.
For extra creamy consistency, blend with a hand-blender.
Serve with warm, crusty bread or rolls.
The catch of the day!