Ingredients:

• 1/2 cup each chopped celery, onion and green pepper

• 1 garlic clove, minced

• 3 Tbsp. butter

• 2 cups chicken stock

• 1 cup uncooked diced, peeled potatoes

• 1 cup diced carrots

• 1 Tbsp. (or more) Berbere Spice Blend

• 1 cup corn

• 1 cup heavy cream

• 12 ounce salmon fillet (Sitka King or Coho)

• Signature Seasoned Salt

• Pepper

*Click on the spice(s) for more suggested uses

Directions:

• Add some aromatics (parsley stems, thyme, crushed garlic, halved onion, etc.) to a pan of water deep enough to cover the salmon. Bring to a rolling boil, add the salmon, take off heat and let it poach for about 20 minutes. Remove salmon and break into chunks.

• In a large saucepan, sauté celery, onion, green pepper and garlic in butter until the vegetables are tender. Add stock, potatoes, carrots, Signature Seasoned Salt, pepper and Berbere; bring to a boil.

• Reduce heat, cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through.