Sounds pretty good.... based upon your experiences, would this work out OK
with canned salmon.... can't stand the canned stuff, but the wife keeps
buying it...this might be a pretty good solution.....



"byakee" > wrote in message
...
> One dark day on Usenet, notbob > said:
>
> > I just Tilia'd 30lbs of fresh salmon. I've got some pretty meaty scraps
> > after steak'ing and fileting them out. Anyone got some good ideas for
them?
> > I'm thinking chowder. Should I leave the fins out?
>
> I would; there's not much meat there.
>
> > Will the meat boil off the bones? I'm clueless on this one.
>
> I would pressure cook the salmon seperately, then pick out the bones
> and make soup. This salmon soup recipe is one that I created myself
> (even won a gold medal back in '95):
>
> Salmonella (yes, the name is a joke)
>
> 2¾ C. cooked salmon, coarsely flaked
> 1 C. tomato juice
> ¼ C. celery, diced
> ¼ C. onion, chopped
> ¼ C. butter (NOT margarine), melted
> 1 clove garlic, pressed or minced
> 1 tsp. salt
> 1 tsp. lemon juice
> ½ tsp. seasoned salt
> 1½ T. Louisiana Hot Pepper Sauce (or enough to suit taste)
> ¼ C. flour
> 2 C. milk
> 2 C. half & half
> ¼ C. liquid from salmon
> Black pepper to taste
> Fresh parsley, chopped (optional)
>
> Place butter, celery, onion and garlic in large saucepan over medium
> heat. Cook until tender, but not brown. Stir in flour and gradually add
> milk/salmon liquid, mixing well. Cook over medium heat until thickened.
> Blend in tomato juice; add lemon juice and seasonings, then salmon. Heat
> through but do not boil. Garnish with parsley if desired.
>
>
> --
> J.J. in WA ~ mom, vid gamer, novice cook ~
> (COLD to HOT for e-mail)
> "Why do my knees feel like the wanna tear up?"
> - Carl, ATHF