Protein Swap | Creamy Salmon & Squash Chowder
with Crisp Fennel Salad
Cooking time
20 minutes
Servings
2/4
Calories
820 /serving
Lap up a little luxury. Your mouth will be watering as this 20-minute soup simmers on the stovetop. Deliciously rib-sticking, it’s abundant with pink salmon and butternut squash softening in a creamy broth. Set it off with a sparkly salad that’s crisp with delicate slices of fennel.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Head of curly leaf lettuce
- 1 Fennel bulb
- 200g Diced butternut squash
- 50g Diced onions
- 30ml Apple cider vinegar
- 30ml Vegetable demi-glace
- 120ml Heavy cream
- 6g Fisherman’s Fave spices (brown sugar, lemon pepper, fennel, rosemary, dill, red bell pepper, sunflower oil)
Contains: Milk, Salmon, Sulphites
You will need:
Large pot
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Large pan (non-stick if possible)
Total Fat
65 g
Saturated Fat
23 g
Sodium
340 mg
Total Carb
30 g
Sugars
12 g
Protein
32 g
Fibre
7 g
Preparation
Sauté the vegetables
- Halve and core the fennel bulb lengthwise; small-dice ½ and thinly slice the remaining ½.
- In a large pot, heat 1 tbsp butter (double for 4 portions) on medium.
- Add the onions and sauté, 1 to 2 min., until fragrant.
- Add the squash, diced fennel, ⅓ of the spices and S&P.
- Sauté, 3 to 4 min., until slightly browned.
Make the chowder
- To the pot, add the cream, demi-glace, ½ the vinegar, 1 ½ cups water (double for 4 portions) and the remaining spices.
- Simmer, stirring occasionally, 8 to 11 min., until slightly reduced and the squash is tender.
Make the salad
- Meanwhile, roughly chop the lettuce.
- In a large bowl, combine the remaining vinegar, 3 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce and sliced fennel.
Cook the salmon
- Pat the salmon dry; season with S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
Plate your dish
- Divide the chowder between your bowls.
- Top with the salmon.
- Serve the salad on the side. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
