Posted: January 14 2011 in RecipesSoups

1 can (150 gr/5.3 oz) Raincoast Trading Skinless, Boneless Sockeye Salmon
1 tbsp (15 ml) butter
1 small red onion chopped
1 tbsp (15ml) flour
1 tsp (5ml) fresh thyme, chopped or ½ tsp (2ml) dried
2 cups (500ml) hot milk
1 cup (250ml) potatoes cooked and diced
1 cup (250ml) broccoli flowers, steamed
¼ cup (50ml) grated parmesan cheese
Fresh chives, sliced for garnish fresh ground black pepper

In a large saucepan over medium-high heat, melt butter.  Turn heat down to medium and add onions. Sauté the onions for 2 minutes, making sure not to brown.  Add flour and stir until onions are coated. Add thyme.  Slowly add milk, stirring constantly until the mixture is thick and creamy.  Add salmon, potatoes, broccoli and heat through.

Serve into bowls and sprinkle with parmesan cheese, chives, and black pepper.

Serves 2-4

Recipe from Raincoast Trading’s website