Meat & Seafood
Boneless
Housemade
Made
Crispy skin salmon is one of our favorite indulgences, especially when slathered in our Carlton Farms bacon chowder gravy. Salmon:
2 lb salmon filet, skin on, cut into 8 oz. portions
¼ c olive oil
½ t salt
¼ t pepper
2 T fresh dill
1 T fresh chives, chopped
1 lemon, quartered
Chowder Gravy:
1 russet potato, peeled and diced small
2 slices Carlton Farms thick cut bacon, chopped small
½ yellow onion, diced fine
1 rib celery, diced fine
¼ c butter
3 T flour
1 can cream of celery soup
1 c heavy cream or half & half
½ t salt
¼ t pepper
Dash of hot sauce, to taste
Steps:
• Boil potato until soft, 8 min. Drain and reserve 1 cup of cooking water.
• In a soup pot, cook bacon over medium high heat until lightly browned. Add onion, celery and butter and cook for 4 min. more until the veg is softened.
• Add flour and stir until combined well. Add soup, cream, seasonings and reserved 1 cup of water. Bring to a simmer for 5 min. Remove from heat. Taste and adjust as desired.
• For salmon: Preheat oven broiler on high. Warm oil in a large skillet over medium high heat. Pat dry with a paper towel, especially the skin side.
• Season salmon lightly with salt and pepper and add to skillet, skin side down. Cook for 2 min. until the skin begins to brown. Flip salmon over cooking for 2 min. more. Transfer skillet to oven placing under preheated broiler 1-2 min. until skin is dry/crisp to the touch. Serve over chowder gravy, or for very crispy skin, peel salmon skin off and reserve salmon, keeping warm. Broil salmon skin for 30-45 seconds (inside of skin) until very crisp, being careful not to burn. Remove from the oven and crumble skin over chowder gravy on plated salmon. Garnish with herbs and lemon. Serve warm.
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