Ingredients
1 small sweet red pepper1 salmon fillet (8 ounces)1/2 cup finely chopped carrot1 tablespoon chopped shallot1 tablespoon canola oil2 garlic cloves, minced3 tablespoons all-purpose flour1 can (14-1/2 ounces) chicken broth2 cups 2% milk1 teaspoon seafood seasoning1/4 teaspoon Liquid Smoke, optional
Preparation
Broil red pepper 4 in. from the heat until skin blisters, about 5 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Remove stems and seeds. Set roasted pepper aside.
Broil salmon 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork. Break salmon into small pieces; set aside.
In a large saucepan, saute carrot and shallot in oil until tender. Add garlic; saute 1 minute longer. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Transfer to a blender; add roasted pepper. Cover and puree until smooth. Return to the pan. Stir in the milk, seafood seasoning, Liquid Smoke if desired and salmon; heat through.
