Servings: 4

Ingredients:
1 lb Salmon Fillet
½ cup water
1 medium potato, peeled, coarsely chopped
1 medium onion, finely chopped
½ Tbsp lemon pepper seasoning
1 pint half-n-half
salt to taste
(optional: ¼ cup water + 1 teaspoon corn starch)

Directions:
1. In a medium-size saucepot, put water, potato, onion and salmon fillet. Cover and simmer over medium-low heat until potatoes are tender and salmon flakes easily.
2. Remove salmon from pot and chop into large flakes. Return to pot with water, potato and onion. Add lemon pepper and salt.
3. Add half-n-half and heat at medium-low temperature until warmed through.

If you like your stew thicker, carefully bring pot to a boil (stirring regularly) and add 1 teaspoon of cornstarch that has been dissolved in ¼ cup water. As soon as stew thickens, return to low heat.

Notes:
Recipe by Karen Thackston, friend of Gorton's