Ingredients

• 1 pound coho salmon Available in Our Seafood Subscription Box

• 2 tablespoons butter

• 4 cloves garlic, crushed

• 4 green onions (white & green parts only), sliced

• 3 leeks (white & light green parts only), thinly sliced

• 1 teaspoon salt

• Pepper, to taste

• ¼ cup dry white wine

• ½ cup heavy cream

• 6 cups chicken stock, divided

• 8-12 ounces mini yellow tomatoes, halved

• ½ pound fingerling or new potatoes

• 4 tablespoons fresh parsley, chopped

• 4 tablespoons fresh dill, chopped

• ½ lemon, cut into wedges

Directions

Preheat oven to 425°.

In a Dutch oven, melt butter over medium heat. Add garlic, green onions, and leeks. Sauté 2-3 minutes, or until soft and translucent.

Stir in white wine, then add 2 cups chicken broth. Bring to a simmer. Heat slowly and do not boil. Stir in salt pepper, and heavy cream. Remove from heat.

In a separate pot, boil potatoes in 4 cups chicken broth until tender.

Add sliced tomatoes and coho fillets to the Dutch oven. Let cook in oven, covered, for 10-12 minutes.

Pull out salmon from Dutch oven and remove skin. The salmon should flake easily. Drain stock from potatoes once tender.

Put a portion of salmon & potatoes in a shallow bowl. Ladle in soup. Serve hot with lemon wedges and chopped fresh dill & parsley.

Josh & Ashley's pro cooking tip: If you prefer juicier, less cooked tomatoes, add them to the hot soup at the end. They recommend that you enjoy Hazel Salmon with a bright, crisp Chardonnay.