Inspired by Maine winters, made fresh in Montana.
Servings: 4–6 Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes
It’s summer here in Montana, and that means the farmers markets are at their prime. On Saturday, I made my way to The Yellowstone Valley Farmers Market to stock up for the week ahead.
I walked in with one cloth bag and walked out with three extra paper bags, each one bursting at the seams — pickling cucumbers, fresh berries, Amish-baked goods, huckleberry jams, pickled vegetables, fragrant parsley and dill, microgreens, and the star of today’s dish: wild-caught salmon from Bristol Bay, Alaska.
The salmon was the first thing to catch my eye when I stepped into the market — as bright as a Big Sky sunrise and worlds apart from the dull, farm-raised fish in the grocery store. The man behind the stand, a Montana native whose family sold berries at the booth next door (yes, I bought their apricots, cherries, blueberries, blackberries, and strawberries), told me he’d just returned from a fishing trip in Bristol Bay. He’d caught so much salmon, he could barely move around the boat. He flash-froze the haul, shipped it home, and that’s how one beautiful fillet found its way into my bag — and my dinner plans.
Driving home, I kept glancing at the fish resting on ice, and it brought me back to a winter trip my family once took to my uncle’s cabin in Maine. We spent the days skiing and snowmobiling, and one evening, we went ice fishing. Not before long, we’d pulled a few gorgeous salmon from the frigid water. I can still smell the wood fire crackling outside, the faint scent of gasoline from the snowmobiles, and feel the sting of cold in my fingertips. And I can still remember the way the world seemed to warm all at once when my dad set a steaming bowl of salmon stew in front of me.
That memory became my inspiration. This recipe is an ode to my past, infused with flavors from my present. It’s for anyone rustic at heart, but with a love for local herbs and fresh, bright ingredients. Whether you’re reeling in your own catch or simply lucky enough to stumble upon a beautiful piece of fish, this one’s meant to be savored.
Ingredients
For the Chowder
- 4 Tbsp unsalted butter
- 4–5 medium yellow potatoes, peeled and diced into ½-inch cubes
- 1 medium yellow onion, diced
- 1 rib celery, finely diced
- Salt pork or thick-cut bacon, diced (about 1 cup)
- 4 cups water (or enough to just cover potatoes — add more as needed while simmering)
- 1 lb wild-caught salmon, skin-on fillet
- 1 cup heavy cream
- 2 Tbsp fresh parsley, chopped
- 2 Tbsp fresh dill, chopped
- Zest of ½ lemon
- Salt and freshly ground black pepper, to taste
- Microgreens, for garnish (I used Microgreens of Montana)
For the Sourdough Croutons
- 3 cups sourdough bread, cut into 1-inch cubes
- 2 Tbsp olive oil or melted butter
- Sea salt, to taste
Instructions
1. Start the base
In a large heavy-bottomed pot, melt the butter over medium heat. Add the potatoes, onion, celery, and salt pork (or bacon). Season with a pinch of salt and pepper. Cook, stirring occasionally, until the onions are translucent and the pork has rendered its fat, about 8–10 minutes.
2. Simmer the potatoes
Pour in enough water to just cover the potatoes. Bring to a boil, then reduce heat to a gentle simmer. Cook until the potatoes are tender, about 12–15 minutes. If the liquid reduces too much before the potatoes are done, stir in a little extra water to maintain a light simmer. Taste the broth and adjust with more salt and pepper if needed.
3. Poach the salmon
Lay the salmon fillet skin-side up directly over the simmering potatoes. Cover and let cook gently for 8–10 minutes, or until the salmon flakes easily with a fork. Carefully lift the salmon out, peel off and discard the skin, then flake the fish into large pieces.
4. Finish the chowder
Reduce the heat to low. Stir the cream into the potato mixture, then gently fold in the flaked salmon. Add parsley, dill, and lemon zest, then taste and season again with salt and pepper.
5. Make the croutons
While the chowder simmers, preheat the oven to 375°F (190°C). Toss the sourdough cubes with olive oil and a sprinkle of sea salt. Spread on a baking sheet and toast for 10–12 minutes, or until golden and crisp.
6. Serve & garnish
Ladle the chowder into bowls. Top with microgreens and a handful of sourdough croutons. Serve hot.