1 lb. Virgin Bay Ground Coho Salmon
½ cup sliced celery
½ cup chopped onion
1 Tbsp olive oil
1 cup half and half
3 cups chicken stock/broth
1- 10 ¾ oz. can condensed cream of celery soup
1 Tbsp dill
¼ Tsp caraway seeds
¼ Tsp black pepper
1 1/3 cup peeled chopped potato
Thaw salmon, set aside.
In large saucepan cook celery and onion in hot oil over medium heat about 4 minutes.
Stir in chicken stock/broth, soup, dill, caraway, pepper and 1/8 TS salt. Stir in potato.
Bring to boil; then reduce heat. Simmer covered for 10-15 min; or until potato is tender.
Stir in salmon and half and half; simmer for 2 to 3 minutes or more or until salmon flakes easily with fork.