3 T. butter
12 green onions, trimmed and chopped
1 cup chopped onion
1/2 cup diced shallots
1 clove garlic, minced
1/2 tsp. dried thyme leaves
7 cups chicken stock
1 1/2 lbs. red potatoes, peeled and diced
1 cup heavy cream
Salt, to taste
Pepper, to taste
1 lb. salmon fillets, skinned and cut into 1-inch cubes
1 T. minced fresh chives
1 T. minced fresh parsley
In non-aluminum, heavy saucepan, melt butter. Add green onions, onions, shallots, garlic and thyme. Cover; cook on very low heat for 20 minutes. Add chicken stock and potatoes; cook on medium heat until just reaches boiling. Reduce heat to slow simmer. Add cream, salt and pepper. Partially cover; simmer 20 minutes. Add salmon; simmer 5 more minutes. Serve in bowls garnished with chives and parsley.
Donna Weissenbrunner Molalla, Oregon
From— The Water’s Bounty: Member Fish Recipes