We watched a marathon of New Scandinavian Cooking with Tina Nordström on PBS this weekend, which was pretty much wall-to-wall seafood with the occasional moose steak thrown in. All of Tina’s salmon dishes reminded me of some salmon chowder I made a while ago, so I dug up an old issue of Gourmet Magazine and made their quick and tasty recipe:

Salmon Chowder with Dill

Ingredients

• 4 bacon slices, cut into 1-inch pieces
• 1 medium onion, chopped coarsly
• 2 celery ribs, cut into 1/2-inch pieces
• 1 lb boiling potatoes, cut into 1-inch cubes
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup water
• 2 cups whole milk
• 1 lb salmon fillet, cut into 1-inch pieces
• 2 tablespoons chopped fresh dill
• 1 tablespoon butter

Cook the bacon pieces in a 3-quart saucepan, stirring frequently, until crisp. Remove bacon to some paper towels to drain.

Remove all but 2 tablespoons of the bacon fat from the saucepan and add onion, celery, potatoes, salt, and pepper and cook until the onion is softened, stirring occasionally, about 5 to 7 minutes.

Stir in the water and bring it to a boil. Reduce the heat and simmer, covered, until the potatoes are just about tender, about 10 minutes.

Add the milk and simmer uncovered for an additional 4 to 5 minutes, until the potatoes are tender. Stir in the salmon pieces, dill, and butter and simmer until the salmon is just cooked through, about 3 to 4 minutes.

Serve sprinkled with the bacon pieces.