Friday, December 5, 2014

Manhattan Salmon Chowder

This one was whipped up of leftovers and things that had sat in my desk drawer too long so forgive it not being authentic.

1/2 can of diced tomatoes (partially drained)
1 jar of sweet roasted red peppers (drained)
1 can wild caught red salmon (drained)
leftover Italian spice mix from Tuesday's quiche.

You might do two half batches if your bowl is as small as mine.
Mix.  Microwave.

It is a bit zippier than I was expecting, probably due to the spice mix I carelessly threw in, which reacted with the vinegar bite of the peppers.  I think next time fewer peppers and a more mild spice.  The tomato and the fish do complement each other well.