- make this recipe
- user reviews ()
- 1 pound fresh skinless salmon fillets or one 15-ounce can salmon, rinsed, drained, flaked, and skin and bones removed
- 1 tablespoon cooking oil
- 2 cups shredded carrots
- 1 cup finely chopped onion
- 1/2 cup thinly sliced celery
- 1 1/2 cups water
- 4 cups reduced-sodium chicken broth
- 2 1/2 cups cubed red-skinned potatoes (3 medium)
- 1 10 ounce package frozen whole kernel corn
- 1 teaspoon snipped fresh dill or 1/2 teaspoon dried dillweed
- 1/4 teaspoon salt
- 2 cups fat-free milk
- 2 tablespoons cornstarch
1. Rinse fresh salmon; pat dry. Set aside. In a large saucepan heat oil over medium-high heat. Cook and stir carrots, onion, and celery in hot oil about 10 minutes or until the vegetables are tender, stirring occasionally.
2. Meanwhile, to poach fresh salmon, in a large skillet bring water to boiling. Add salmon. Return to boiling; reduce heat. Simmer, covered, for 6 to 8 minutes or until the salmon flakes easily with a fork. Remove salmon from skillet, discarding poaching liquid. Flake salmon into 1/2-inch pieces; set aside.
3. Stir the broth, potatoes, corn, dill, and salt into vegetables in saucepan. Bring to boiling; reduce heat. Cook, covered, over medium-low heat about 15 minutes or until the potatoes are tender, stirring occasionally.
4. Stir together 1/2 cup of the milk and cornstarch. Add milk mixture to saucepan. Stir in remaining milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in poached salmon or canned salmon. Heat through.
- Servings Per Recipe 8,
- cal. (kcal) 211,
- Fat, total (g) 5,
- chol. (mg) 11,
- sat. fat (g) 1,
- carb. (g) 30,
- fiber (g) 3,
- pro. (g) 14,
- vit. A (RE) 938,
- vit. C (mg) 8,
- sodium (mg) 487,
- calcium (mg) 81,
- iron (mg) 1,
- Vegetables () 2,
- Starch () 1,
- Lean Meat () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
