- 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
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.
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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 the most cozy and delicious salmon preparation they’d ever had. It was so good, they’ve spent the last two years crafting a replicate of that dish, culminating in a 2017 Member Recipe contest win.