There are many different ways to prepare this dish, some make it similar to fish stew, or fish chowder. This recipe is how I have made it and it lends itself well to the addition of other ingredients too. This recipe is a great way to warm up on a chilly day but it is also nice to have any time of year. If you like a stronger fish flavor, you can add ½ can of the tomato sauce make up the difference using fish stock.
1 cup of finely diced celery
½ cup finely diced onion
4 tablespoons of margarine
1 large can diced tomatoes
1 large can of salmon
1 large can tomato sauce
2 cups small diced cooked potatoes
1 ½ cups whole kernel corn
Pepper (to taste)
Salt (to taste)
1 ½ teaspoon Old Bay Seasoning
2-3 tablespoons of Worcestershire sauce
1. Peel and dice enough potatoes for this recipe, this will depend on size of potatoes used but two large Russets should be enough. Place diced raw potatoes in water and boil until fork tender but still firm.
2. Once cooked drain and set aside.
3. In a large dutch oven sized pot sautee onion and celery until onions and celery are soft. Add diced tomatoes, tomato sauce, Old Bay seasoning, corn and salmon and slowly heat through. Once well heated through add drained diced potatoes. Stir and serve with Corn bread or Salmon Croquettes.
Tips: You can also add Shrimp to this recipe and you can also substitute two cups of par boiled cooked rice for the potatoes.
For more recipes see: Recipes from a Southern Kitchen
Check out the video on this article to see another Salmon recipe you may enjoy!