1# fresh filets - cut in chunks or canned salmon (remove skin and bones)
Saute' onion in butter until transparent; add celery and cook until just tender. Add salt, pepper and stock - boil. Reduce heat. Add dissolved cornstarch in the cold water; cook about 2 minutes - stir constantly.
Add cumin and toms; bring just to a simmer - don NOT boil.
Add fresh salmon - bring back to a simmer for 2-3 minutes (if canned - turn off heat, add and let stand until heated through.)
Garnish with paprika
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