CHEF JEFF: One Byte At A Time —King Salmon Chowder

If you are looking for a species of fish that is nutritious, salmon is right at the top of the list, especially wild-caught vs. farm-raised. Nutritiously, wild-caught salmon can vary depending on the species, location and time of year. Wild-caught salmon from Alaska is generally considered to be higher in quality and nutrients.

Among the nutritional benefits of wild-caught salmon:

Omega-3 fatty acids: These heart-healthy fats reduce inflammation, improve brain function and lower the risk of chronic diseases.
Vitamin D: Essential for bone health, immune function and muscle strength.
Selenium: An antioxidant that supports thyroid function and protects against cancer.
Protein: A complete protein that provides all the essential amino acids the body needs.
B vitamins: Support energy production, brain health and cell growth.

Growing up, the only salmon we ate at home came in a can, which these days costs a pretty penny, so I prefer to buy wild-caught filets. But my favorite is the salmon I get from my friend, John Zavoral, who usually makes a trip to Alaska each year.

This year, John generously shared halibut, black cod and two or three kinds of salmon with me. My favorite is King salmon or Chinook, the largest species of Pacific salmon, prized for its rich, buttery flavor, high oil content and flaky texture.

The following chowder recipe, which I came across recently, will be a go-to for me in the future. And from the responses I’ve received after posting a photo, I’m not the only one who will be making this recipe a family favorite.

King Salmon Chowder
1 pound King salmon, cubed
1 tablespoon butter
1 onion, chopped
2 cloves garlic, minced
2 cups potatoes, diced
3 cups fish or vegetable broth or chicken broth
1 cup heavy cream
Salt, pepper and fresh dill
In a large pot, melt butter and sauté onion and garlic. Add potatoes, broth, and simmer until potatoes are tender. Add salmon and cream, season, and cook until the salmon is flaky.