Looking for a new way to enjoy your weeknight salmon? Give this delicious salmon chowder recipe a try. Unlike traditional chowder that is thick and creamy, this version is light and silky.
INGREDIENTS
SOUP
1 tablespoon olive oil
1 cup white onion, diced
½ cup celery , sliced thin, about 3 stalks
4 cloves garlic, minced
2 tablespoons dill, freshly chopped, plus extra as garnish
½ teaspoon salt
¼ teaspoon black pepper
2.5 cups chicken broth
1 lb. mini potatoes, 1 package of the Little Potato Company microwaveable potatoes
3 tablespoons coconut milk, makes sure it’s mixed well before using
1 tablespoon lime juice, fresh squeezed
1 teaspoon cornstarch plus 2 tablespoons water , slurry
SALMON
12 ounces Scottish salmon, deboned, skin on
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
½ teaspoon oregano
OPTIONAL GARNISHES:
lime wedges
jalapeno slices
fresh dill
scallions
METHOD
- In a large saucepan, over medium heat add the olive oil.
- Add the minced garlic, diced onion, sliced celery, fresh chopped dill, salt and pepper. Once the onions begin to sweat and brown, deglaze the pan with your Smart Chicken bone broth. Be sure to scrape up any extra bits from the bottom of the pan. These are loaded with flavor.
- Next, you’ll cook the mini potatoes according to the package. You can also boil some potatoes until tender as well. Once the potatoes are fork tender, slice them in halves and add them to the soup.
- Next, add the coconut milk, fresh squeezed lime, and cornstarch slurry. Stir until well combined and simmer everything over low heat.
- Next, you’ll prepare the salmon.
- Debone the salmon and pat it dry with a paper towel.
- In a small mixing bowl, combine the salt, pepper, paprika, oregano, and garlic powder. Stir well and season the flesh side of the fish with the spice blend.
- In a separate skillet, over medium / high heat add the olive oil. Once the olive oil is hot, but not smoking add the seasoned salmon filet, flesh side down. Cook for 5-6 minutes to create a sear. Flip the fish and cook for an additional 5-6 minutes.
- Remove the fish from the pan and place it on some paper towel skin side down. This will help absorb any excess oil.
- Using a fork, begin to flake the salmon meat and add it to the soup making sure to leave out the skin. You can break it into large or small pieces, whatever you prefer.
- Top with your preferred garnishes, I used, sliced jalapenos for some spice, fresh dill, lime wedges and scallions and it was incredible!
- Serve and enjoy!
