Thursday, January 04, 2018

healthy salmon chowder

Living on the Oregon Coast we are surrounded by wild, fresh fish and it's a big part of our family diet. One of my favorite meals in the winter is a big hearty bowl of chowder. But these days, I am eating very clean and healthy with zero gluten and very little dairy so I've come up with my own version of a salmon chowder. It's not the same as that heavy chowder loaded with butter, cream and sodium that I can get at my local fish market. Instead it tastes light, crisp and totally satisfies my chowder cravings.

1 cup of fish stock (homemade stock is even better)
2 cups of coconut milk
2 poached wild salmon fillets
2-3 tsp coconut oil
1 onion, chopped
2 carrots, chopped
5 garlic cloves, peeled and chopped
3 stocks of celery, chopped
3 potatoes, cubed
1bay leaf
1 teaspoon of fresh dill, chopped
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper

Cook the vegetables in coconut oil on low for about 20-30 minutes.
Pour the coconut milk and fish broth over the vegetables and bay leaf and bring to a simmer.
Add cubes of salmon to the vegetables and broth and cook on low heat.
Dish and serve with fresh dill and parsley sprinkled on top.



Maureen H. said...

This looks and sounds delicious. I have a question for you though. I have a severe garlic allergy (anaphylaxis) and am wondering if it would be as tasty if I took the garlic out and added onion instead? Any ideas? Thanks so much for sharing!

juliann whicker said...

That looks so delicious and beautiful!!!!!

BlueBirdLegacy said...

I am going to make this!! Looks, and sounds so good !
Thanks Alisa.


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