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“This recipe is from Chef Christine Keff of Flying Fish restaurant in Seattle, Washington.”
READY IN:
50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, melt butter over medium high heat; add onion, celery, and garlic and cook until onion is translucent, about 5 minutes.
  2. Stir in the flour and cook 5 minutes, stirring constantly; stir in the garlic powder and next 5 ingredients.
  3. After a minute or so, stir in the chicken stock and next 3 ingredients; bring to a simmer and cook until potatoes are cooked through, about 20 minutes.
  4. Add the salmon and cook just until done, about 1 minute.

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