Leftover mashed potatoes work too, but give a slightly less-velvety texture.
Add broth, water, salmon, cauliflower and chives (or scallions) and bring to a simmer.
Remove the salmon to a clean cutting board.
Flake into bite-size pieces with a fork.
Return to a simmer.
Add the salmon and reheat.
Season with salt and pepper.
For more information, visit Monterey Bay Aquarium Seafood Watch (mbayaq.org/cr/seafoodwatch.asp).
To skin a salmon fillet, place on a clean cutting board, skin side down.
At our local market, the store brand was the best choice.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
