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Rinse fresh salmon; pat dry. To poach fresh salmon, bring 1 1/2 cups water to a boil in a large skillet; add salmon. Return to boiling; reduce heat. Simmer, covered, for 6 to 8 minutes or until the fish flakes easily with a fork. Remove salmon from pan, discarding poaching liquid. Flake salmon into 1/2-inch pieces; set aside.
Meanwhile, in a 4-quart Dutch oven, combine broth (or stock), onions, potatoes, dill, lemon zest, salt and black pepper. Bring to a boil; reduce heat. Simmer, covered, for 15 minutes or until vegetables are tender, stirring occasionally.
In a large screw-top jar, combine milk (or half-and-half or cream) and cornstarch. Cover and shake well; stir into the soup. Stir in asparagus. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in poached salmon (or canned salmon); heat through. If you like, garnish with fresh dill sprigs.