Salmon Recipe

A couple of weeks ago, there were some requests for a Salmon recipe that Sir found online and we served to guests at one point in time. I decided that I would post that recipe since there might be others who didn't see my responding comment. This version includes the changes that we've made as well. It is best served with rice.

Poached Salmon with
Mixed Seafood Cheese Sauce
Serves 6-8

• 3-4 lbs Salmon fillets
  
• 1½ c Chicken broth
  
• 2 stalks Celery
  
• ½ Onion

Cut celery and onion into large pieces (3+inches). In a large skillet, simmer chicken broth, celery pieces and onion slices. Simmer for about 15 minutes. Lay the fillets (skin up to avoid dryness) over the vegetables, tucking the tail end under and continue to simmer until done through, about 30 minutes. Make sure it is flaky and done all of the way through by separating the fish with a fork. If it is still bright orange, simmer longer. Meanwhile, make the sauce.

The Sauce:

• 4 Tbs Butter
  
• 4 Tbs Flour
  
• ½ tsp Salt
  
• 2 c Milk (preferably whole)
  
• 8 oz Monterey Jack Cheese
  
• ½-1 lb Miscellaneous Seafood (shrimp, scallops, crab etc.)

In a large saucepan, melt the butter. Add the flour, stirring constantly. Cook for about 1 minute, then gradually add the milk. Heat through but do not boil. Once hot, gradually add the cheese and stir until it is all melted. Add the mixed seafood, heating gently until the sauce is hot and the seafood is fully cooked.

Remove the fish from the skillet. Drain and cut the vegetables into smaller pieces and add them to the sauce. Serve the fish and sauce separately as some like more sauce than others. Enjoy!