Ingredients:

1 tablespoon butter
1 pound salmon fillet (or other fish)
Salt and pepper
¾ cup chopped onion
2 chicken bouillon cubes
2 tablespoons crumbled cooked bacon
½ cup chopped celery
water
2 cups cubed potatoes
1 teaspoon garlic powder
1 teaspoon dill weed
1 bottle clam juice
1 12-ounce can of low fat evaporated milk
2 cups arugula, chopped

Directions:

Melt butter in a deep non-stick pan; add salmon and sprinkle with salt and pepper then sauté for about five minutes, until cooked through. Remove salmon to a plate to cool and add onion, bouillon cubes, bacon and celery to the remaining butter and cook until onion is nearly translucent. Add a small amount of olive oil if the pan is too dry. Add potatoes, garlic powder, dill, and clam juice; then add just enough water to cover well. Simmer for 10 to 15 minutes, until potatoes are tender. Add evaporated milk and salmon; stir frequently and simmer for 10 minutes. Add arugula, stir and serve.