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Description
By Jack Connell, Executive Chef at PlumpJack Cafe
Ingredients
US|METRIC
8 SERVINGS
- 1 cup diced yellow onion (small)
- 1 cup pepper (small diced polano)
- 1 cup celery rib (small diced)
- 12 oz. roasted red peppers (pureed)
- 1 bunch fresh dill (chopped)
- 5 cloves garlic (minced fresh)
- 2 russet potatoes (each small diced)
- 8 oz. fresh salmon
- 2 qt. heavy cream
- 2 qt. vegetable stock (/seafood stock)
- kosher salt
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Directions
- Sweat onion, poblano peppers, carrot and celery in butter until soft.
- Add cream, pepper puree, stock and bring to a simmer.
- Add salmon and potatoes and return to a simmer.
NutritionView More
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1170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1170Calories from Fat1000 |
| % DAILY VALUE |
| Total Fat111g171% |
| Saturated Fat67g335% |
| Trans Fat |
| Cholesterol410mg137% |
| Sodium1800mg75% |
| Potassium850mg24% |
| Protein15g |
| Calories from Fat1000 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber5g20% |
| Sugars5g |
| Vitamin A100% |
| Vitamin C60% |
| Calcium30% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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