Salmon & Veggie Soup
This is a great way to use up whole salmon (or other fish) as you can use the leftovers from hot smoked salmon and the trimmings in one dish. Make the salmon stock ahead of time.
Saute 1/2 diced yellow onion in olive oil until starting to brown. Add thinly sliced carrot, celery and diced yukon gold potatoes. Saute for a few minutes until starting to soften.
Add salmon stock/broth (or use fish stock or veggie stock), stir to scrape the veggies off the bottom of the pan.
Bring to a boil, then reduce to a simmer. Cook 15-25 minutes until potato and veggies are soft.
Stir in corn, leftover cooked salmon (I used leftover smoked salmon!). Season with salt and pepper.
Once warmed through, serve with crackers or sourdough bread. Optionally garnish with chopped parsley.
Variation: Salmon Potato Corn Chowder
Puree cooked potatoes and add to the soup. Optionally add cream or whole milk. Substitue carrot and celery with more corn.