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Directions

COOK salmon according to microwave directions. Set aside until cool enough to handle.

MELT butter in large saucepan over medium heat. Add 2 tablespoons flour. Cook and stir for one minute.

WHISK in 3 and 1/2 cups milk. Cook over medium high heat until mixture slightly thickens, whisking frequently.

PLACE salmon with all of the butter and herb coating in a blender or food processor (reserving a small piece of salmon for garnish if desired.) Sprinkle with 2 tablespoons flour and the salt and process until the paste is formed. Blend remaining 1/2 cup milk into the salmon.

ADD the salmon mixture to the saucepan with the heated milk. Cook until heated through and smooth, stirring frequently. Season with pepper to taste.

LADLE soup into bowls. Garnish soup with 3 or 4 croutons, chopped reserved salmon and chopped parsley, if desired.

Recipe courtesy of Carl Coffee, Recipe Contest Runner Up – Seafood Category. Learn more about Carl >

From Dan M: This makes extraordinary meal on those cold nights.

From Julie H: I like to add a dollop of sour cream to make it extra rich.

Ingredients

1 (10 oz) package SeaPak® Herb Butter Salmon

2 Tablespoons butter

4 Tablespoons flour, divided

4 cups milk

1 teaspoon salt

freshly ground black pepper to taste

croutons, chopped fresh parsley (optional garnish)

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