Ingredients
4 Turkey Sausage, cut into thin rounds
1 Medium Onion, sliced
3 Celery Ribs with leaves, cut into small pieces
3 Large Potatoes, skinned and cut into 1/2 inch cubes
1 lb Salmon, trimmed of skin and dark areas
2 Cups Skim Milk
1 Cup Water
1 16oz jar of Mild Salsa
3 Tbsp Capers
1 Tbsp Worcestshire Sauce
1/2 Tsp Salt
1 Tsp Coarse Black Pepper
3 Tbsp Dill
Sprigs of Cilantro (Optional)
Fat-Free Sour Cream (Optional)
Preparation
In a 3-Quart Dutch Oven, coat the bottom with Extra Virgin Olive Oil. Heat to Low-Medium. Saute Onion and Celery until tender (5 minutes). Add potatoes, Turkey Sausage and salsa. Stir to coat evenly. Add water and bring to boil, reduce heat and simmer, covered for 10 minutes. Add milk and simmer until potatoes are tender (about 5 minutes - test with a fork). Stir in salmon, capers, Worcestshire, salt, pepper and dill. Simmer until salmon is cooked thoroughly (about 4 minutes). Spoon into bowls and top each bowl with a dollop of sour cream and a sprig of Cilantro.
