Yield: 28 6-oz. portions. 1 40-oz. Chicken of the Sea® Pink Salmon 1 cup dry white wine 3 Tbsp. olive oil 1 lb. Swiss cheese 1 cup diced onions 4 lb. cooked sweet potatoes 1 cup diced carrots 1 cup whipping cream 1 cup diced celery 1 cup salted butter Heat olive oil in saute pan until hot. Add carrots and saute 1 minute; add celery and saute for 1 minute; add onions and saute until onions are translucent, 3-5 minutes. Deglaze with white wine and reduce by half. Add salmon and put ...

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