Our friend Elliott loves his annual fishing trips to Alaska, and returns home with a rich bounty every year. We are frequently the lucky beneficiaries of his efforts. His wife and my dear friend Lynn had the idea to incorporate Dr. Bob's Hot Shot Grilling Rub into her favorite salmon chowder recipe. Here's my creamy, rich version of salmon chowder that incorporates Lynn's great idea.
A glass of wine, a crusty loaf of bread and a tossed green salad round out this perfect meal.
2 lbs wild caught salmon
~2 Tbsp Dr. Bob's Hot Shot Grilling Rub
1/2 lb red potatoes, skin on, cut in 1" chunks
1/2 lb sliced bacon
2 cups chopped scallions
1 cup chopped celery
1 sweet red pepper (about 1/2 cup), chopped
2 cups fresh or frozen corn
1 Tbsp chopped garlic
1 tsp chopped fresh thyme
1 bay leaf
1/4 tsp red pepper flakes
2 cups chicken or fish stock or clam broth
1 cup whole milk
1 cup heavy cream
salt and pepper to taste
2 tsp fresh lemon juice
Optional Garnish: chopped fresh chives
Coat salmon with a generous amount of Dr. Bob’s Hot Shot Grilling Rub (about 2 Tbsp). Bake @ 400 degrees for about 10 min, just barely opaque. Pull out any bones, remove skin, cut into 1-2” chunks and reserve.
Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Crumble and reserve.
Pour off all but 4 tablespoons bacon fat from pot, then add scallions, corn, celery, red pepper, garlic, thyme, bay leaf, and red-pepper flakes and cook over moderate heat, stirring occasionally, until vegetables are softened, about 5 minutes.
Add stock and cubed potatoes and bring to a boil; reduce heat to moderately low, then add milk, cream, salt, and pepper and cook gently, stirring occasionally, until potatoes are tender, about 10 minutes.
Add baked salmon, stir in lemon juice and salt and pepper and return to a simmer before serving.. Discard bay leaf and garnish with reserved bacon and chopped chives