Have them wrap up those parts separately. Take them home and freeze them until a day when you have the time to make this fabulous recipe.
Place salmon bones and heads in a stock pot and cover with cold water. Bring to a boil and then simmer until the water has been reduced to half. Pour through a strainer retaining liquid. Pick as much of the salmon meat off the bones and set aside.
2--russett potatoes cut into 1/2 inch square pieces
2--stalks of celery cut into 1/2 square pieces
1--large onion chopped in 1/2 pieces
2-ears of corn on the cob with corn removed from cob
2-T of Olive oil
2-4 ounce filets of salmon
1--quart of half and half
4--T of butter
4--T of flour
salt and pepper
parsley coursely chopped
1--bunch green onions dark green part sliced
Baked salmon filets until flaky, then set aside.
Place olive oil in large saute pan. Heat pan and add five vegetables. Add one teaspoon of salt and pepper and sweat the veggies until they appear opaque. Place veggies into a stock pot. Pour salmon stock over vegetables.
Using the same saute pan, make roux with 2 T of the butter and the flour, then add half and half. Stir constantly allowing mixture to come to boil and thicken. Add roux to vegetables and add the salmon meat from the bones and the filets. Bring to a boil, then reduce to a simmer. Simmer about 20 minutes or until potatoes and carrots are tender but firm. Add chopped parsley and tyhe remaining butter, stirring into mixture just before serving. Adjust salt and pepper to taste. Pour into bowls and sprinkle green onions in the center.