Ingredients
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1 tablespoon neutral oil, such as canola or avocado
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⅓ cup chopped carrot
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⅓ cup chopped celery
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4 cups reduced-sodium chicken broth
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1½ cups water
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1 12-ounce skinned salmon fillet, preferably wild-caught (see Note and Tip)
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2 1/2 cups frozen cauliflower florets, thawed and coarsely chopped
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3 tablespoons chopped fresh chives or scallions, or 1 1/2 tablespoons dried chives
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1 1/3 cups instant mashed potato flakes (see Note), or 2 cups leftover mashed potatoes
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1/4 cup chopped fresh dill, or 2 teaspoons dried tarragon
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1 tablespoon Dijon mustard
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¼ teaspoon salt
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Freshly ground pepper to taste
Directions
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Heat oil in a large saucepan or Dutch oven over medium heat. Add carrot and celery and cook, stirring frequently, until the vegetables just begin to brown, 3 to 4 minutes. Add broth, water, salmon, cauliflower and chives (or scallions) and bring to a simmer. Cover and cook, maintaining a gentle simmer, until the salmon is just cooked through, 5 to 8 minutes. Remove the salmon to a clean cutting board. Flake into bite-size pieces with a fork.
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Stir potato flakes (or leftover mashed potatoes), dill (or tarragon) and mustard into the soup until well blended. Return to a simmer. Add the salmon and reheat. Season with salt and pepper.
