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Black Pepper Salmon with Applewood Smoked Bacon Chowder
Chefs Jeff Osaka and Christian Shaffer of Chloe - Playa del Rey, CA
Adapted by StarChefs

Yield: 4 Servings


  • ½ pound applewood smoked bacon, cut into ¼-inch dice
  • 1 large onion, diced
  • 1 rib of celery, diced
  • 1 bay leaf
  • 1 Tablespoon chopped fresh thyme
  • 2 Tablespoons unsalted butter
  • 2 cups small white new potatoes, cut into ¼-inch dice
  • 1 cup vegetable stock
  • 2 cups heavy cream
  • Freshly ground black pepper, to taste
  • 2 Tablespoons flat leaf parsley, chopped

  • 4 (5-6 ounce) fillets of salmon
  • 3 Tablespoons clarified butter
  • Salt
  • Coarsely ground black pepper

For chowder:
Add bacon to medium heavy bottom pot and cook over low heat until fat is rendered and bacon is slightly crisp, about 10 minutes. Add diced onions, celery, bay leaf, thyme and butter. Cook for 15 minutes, stirring, to soften onions. Add the potatoes, vegetable stock and cream. Simmer over medium heat, stirring frequently, for 12 to 15 minutes or until the potatoes are cooked through. Skim any foam that rises to the surface. Add salt and pepper to taste. Stir in parsley just before serving.

For salmon:
Preheat oven to 350°. Heat clarified butter in large oven-proof sauté pan over medium heat. Season salmon with salt and black pepper. Place fish in pan away from you to avoid splattering the hot butter. Cook salmon until golden brown on one side; turn and place pan in oven. For ¾-inch fillets, bake 5-6 minutes. For 1-inch fillets, bake 8-10 minutes.

To serve:
Divide soup among four bowls and place roasted salmon fillets on top.