2 carrots, peeled and sliced

1/2 red bell pepper, diced

1/2 leek, finely sliced

3 tablespoons (45 ml) butter

3 tablespoons (45 ml) flour

• 5 cups (1.25 litres) fish broth or
• 5 cups (1.25 litres) chicken broth

In a saucepan over medium heat, soften the carrots, bell pepper and leek in the butter. Season with salt and pepper. Sprinkle with flour and stir to coat.

Deglaze with 500 ml (2 cups) broth and bring to a boil while stirring. Add the remaining broth, potatoes and corn.

Bring back to a boil, reduce the heat and simmer until the potatoes are tender, about 20 minutes. Season with salt and pepper.

Remove from the heat. Add the salmon and parsley. Cover and let stand until the salmon is cooked, about 5 minutes. Adjust the seasoning.

Serve with lemon wedges.

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