Saturday, January 12, 2013

Salmon Chowder in the Ninja Cooking System

Purple Oven Mitt

Last week I took a little detour from my usual grocery store haunts & made a pit stop to a little discount place.  While there I stumbled upon an old staple of ours.  Little did I realize that later in the week I would be watching my kids drag each other across the living room trying to get the last bag.  

This discount place has mini shopping carts that haven't been cleaned in a decade or more and the aisles have room for one in a half carts and one in a half customers, at best. But,  they tend to have super cheap prices on expired products, so how could I go wrong? HA!

As in all conflicts a resolution usually follows. I watched  them counting out pieces in order to make a fair and equitable distribution, with a cock a roach (on wheels) as their witness. Seeing the mild violence, negotiation and ultimate child led resolution of a white cheddar smart puff lunch size bag would warm any mothers heart. These are the everyday joys of family life, my friends. I love my kids so very much and it's in these random moments that I forget my worries and let my heart happy.

Salmon Chowder in the Ninja Cooking System

  • 1-1/2 pounds of wild salmon
  • one leek, sliced
  • 2 cups corn
  • 2 celery ribs, sliced
  • 4 cloves garlic, minced
  • half a lemon, juiced
  • 10 cups water, divided
  • 2 bouillon cubes
  • 1/2 teaspoon hot sauce
  • a few dashes of red pepper flakes
  • 2 teaspoons dill
  • 2 teaspoons paprika
  • salt and pepper to taste
  • 1 pound of red potatoes, cubed
  • 2 cups heavy cream
  • 6 tablespoons butter
  • 1/2 cup flour

Place 4 cups of water in the Ninja, add the steamer basket and salmon. Cover with the lid and cook on stove top high for 20 minutes (If you have a thick filet of 2" of more) If you have a thin filet steam for about 15 minutes. Remove.  If your filet is thick in the middle like mine it will be a bit raw. Don't worry, it will cook more later.  Remove steamer basket but leave the water that was used to steam the salmon in the Ninja. 

Add the remaining 6 cups of water,  leek, celery, garlic, bouillon cubes, dill, paprika, red pepper flakes, potatoes, hot sauce, salt, pepper & lemon juice to the steamer juice in the Ninja. Cook on Stove top medium with the lid on for 15 minutes.  

In a saucepan on the stove, melt butter over medium heat. Add flour, gradually. Turn the heat off. Stir until a paste is formed. Add paste to the veggie mixture in the Ninja. Stir until mixed.

Remove the skin from the wild salmon and flake it using forks. Remove and discard any bones. Give any salmon scraps to your cat :-)

Place the salmon and heavy cream in the Ninja and reduce heat to Slow Cooker low.  Turn the timer to 30 minutes. Once 30 minutes has arrived your Ninja will automatically set to warm.  Allow to warm for up to 3 hours and your chowder will thicken beautifully. I took the photo above right after I added the salmon and heavy cream before the chowder had a chance to thicken because we were racing off to drop off my sons friend, bring my son to basketball practice and catch my daughters basketball game! Busy times :-) whole family loved this Salmon Chowder & I hope yours will too!

Serves: 10

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