Information
15 min
40 min
4
Ingredients
- 1 pound coho salmon
- 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.
Ashley & Josh Williams
Ashley & Josh Williams’ story about the inspiration for this recipe is uniquely heartwarming. Towards the end of a two-week exploration of Napa and Sonoma in 2015, they took a side excursion towards the coast for a few nights in a quaint A-frame in the woods. In need of dinner and a drink that first evening, they headed to Occidental, CA, and stumbled upon an unassuming restaurant called Hazel. It was a cool, crisp October evening, so they each ordered the salmon, leek and potato soup. It was so good, they spent the following two years recreatng the dish, culminating in a 2017 Member Recipe contest win.
