Ingredients:

  • 4 slices (60g) thick-cut bacon, diced
  • 2 tbsp (28g) unsalted butter
  • 1 medium (110g) yellow onion, finely diced
  • 2 medium (120g) carrots, diced
  • 2 stalks (100g) celery, diced
  • 3 cloves (9g) garlic, minced
  • 1.5 lbs (680g) Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 3 tbsp (24g) all-purpose flour
  • 4 cups (950ml) seafood or fish stock
  • 1 bay leaf
  • 2 cups (480ml) heavy cream
  • 1 lb (450g) fresh salmon fillet, skinless and cut into 1-inch cubes
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh dill, chopped
  • 1 tbsp (4g) fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Place the diced bacon in a large Dutch oven over medium heat. Cook until mahogany-colored and crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add butter to the bacon fat. Sauté diced onion, carrots, and celery for 5–7 minutes until translucent and softened. Stir in minced garlic and cook for 60 seconds.
  3. Sprinkle flour over the sautéed vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  4. Slowly pour in the fish stock while stirring to prevent lumps. Add cubed potatoes and the bay leaf.
  5. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 10–12 minutes until potatoes are fork-tender.
  6. Stir in the heavy cream and bring the soup back to a very gentle simmer; do not allow it to reach a rolling boil.
  7. Gently fold in the cubed salmon. Turn off the heat immediately. Cover the pot and let the residual heat cook the fish for 3–5 minutes until opaque.
  8. Stir in lemon juice, fresh dill, parsley, and the reserved crispy bacon. Season with salt and pepper.