- Servings: 6-8
|24 oz||Fresh Salmon, skin removed|
|1 Tbsp||Chopped Garlic|
|1 Tbsp||Salted Butter|
|1 Tbsp||Olive Oil|
|1 Tbsp||Lemon Juice|
|Salt & Pepper, to taste|
|½ cup||Thinly Sliced (baby) Carrots|
|½ cup||Diced Sweet Onion|
|4 cups||Chicken Broth|
|1 lb||Chopped Asparagus|
|1 tsp||Dried Parsley|
|½ tsp||Seasoning Salt|
|2× 12-oz cans||Evaporated Milk|
In a large soup pot, combine garlic, butter, and olive oil. Heat until hot; add salmon and sprinkle with lemon juice, salt, and pepper. Brown each side; remove salmon from pan, reserving drippings. Let salmon cool slightly and cut into bite-sized pieces.
Place carrots and onions into soup pot; lightly brown carrots and caramelize the onions. Carefully add chicken broth, asparagus, dried parsley, seasoning salt, paprika, and chopped salmon. Simmer 8-10 minutes or until asparagus is tender. Add evaporated milk and heat through.
Serve with your favorite crackers.