Signature Dish of Jani (Little Malice)

Salmonella (Hot Salmon Soup)

1995 Washington State Seafood Festival (OysterFest) Gold Medalist

2 3/4 C. cooked salmon, coarsely flaked
1 C. tomato juice
1/4 C. celery, diced
1/4 C. onion, chopped
1/4 C. butter (NOT margarine), melted
1 clove garlic, pressed or minced
1 tsp. salt
1 tsp. lemon juice
1/2 tsp. seasoned salt
1 1/2 T. Louisiana Hot Pepper Sauce (or enough to suit taste)
1/4 C. flour
2 C. milk
2 C. half and half
1/4 C. liquid from salmon
Black pepper to taste
Fresh parsley, chopped (optional)

Place butter, celery, onion and garlic in large saucepan over medium heat. Cook until tender, but not brown. Stir in flour and gradually add milk/ salmon liquid, mixing well. Cook over medium heat until thickened. Blend in tomato juice; add lemon juice and seasonings, then salmon. Heat through but do not boil. Garnish with parsley if desired.

Back to recipe index.