The back of the package tells the whimsical story of saddling salmon:
"Long ago there was a terrible happening in Lintamintia, a tiny ocean country of tiny people. An awful earthquake divided the mainland country into countless little islands and separated the tiny residents from each other and their jobs! So the US of A provided some seed money (also called adventure capital) to the country. It allowed the resourceful Lintamintians to catch and tame the mighty rainbowed salmon that inhabited the island waters.
The skillful Lintamintians corralled those ole salmon true cowgirl style and saddled them up! Boy was there some wild buckin’ and waves until those big ole salmons gave up and actually enjoyed their new job. Not only did those saddled salmon become the main source of transportation between the islands but the enterprising Lintamintians rode them in side shows throughout Siberia! Money flowed into the tiny country and everyone including thesalmon prospered. And so it is today.
Moral: Give a man an ordinary fish and he'll eat it for dinner give a man a ridin' fish and he'll become an entrepreneur!
Enjoy this Salmon Chowder in honor of those fabled fish!
Recipe for Saddled Salmon Chowder
What you need to make the soup:
4 oz. - of good wine for the cook!
3 Tbls. - butter (This is the time for BUTTER not oil!)
1 - small onion chopped (about 1 cup)
2 - stalks celery – chopped in small pieces
1 lb -Yukon Gold potatoes - cut in small chunks
2 1/2 cups - (20 oz) chicken broth
1 can - evaporated milk. Soup is creamy better if you don’t use the low fat kind...just sayin’
2 cups frozen corn - thawed
8 oz. fresh salmon. Either fillet or steak - use more salmon if you wish.
Herb/spice packet (The special part of the whole thing!)
Just how you make the soup:
Pour wine in a nice glass and slowly sip as you proceed…
Pre-heat oven to 400 degrees.
Rinse salmon fillet or steak, salt and pepper lightly and wrap in foil. Oven roast for about 15 minutes till it flakes easily. This assures the salmon won’t overcook in the soup! We add it right at the last before serving.
In a 4-Qt. soup kettle, melt butter, saute chopped onion and celery for about 5 minutes until soft. Stir occasionally.
Add potato pieces, chicken broth and dump in that seasoning packet. We suggest you just dump the “contents” in not the whole plastic thing!
Bring to a boil. Turn heat down, cover and simmer for 20 minutes till potatoes are soft. Stir occasionally.
Add defrosted corn and can of milk to soup kettle. Simmer for 15 minutes to blend flavors. Stir to avoid scorching milk.
Remove any bones and skin from fish and gently break into flakes. Add to soup, gently stir and heat for 5 minutes and serve. Add salt and pepper to taste.