I have salmon for supper quite often, I don't always have enough left over to make this soup but when I do, I always say, I should make this more often!
This recipe is for a flavourful broth that you can add a thickener to if you wish, just remember to thicken it before you add the fish.
Salmon Chowder
Ingredients:
2 tbsp olive oil
1 onion - diced
2 carrots – diced
2 stalks celery - diced
2 potatoes – diced and par boiled
2 cloves garlic – minced
2 cups corn kernels, frozen or fresh
4 cups broth – chicken or vegetable
salt and pepper to taste
2 tsp or more dried dill, more if fresh dill is used.
2 tsp or more celery seed
1 can of coconut milk
2 cups cooked salmon broken into chunks
zest and juice of one lemon
Directions:
Saute the vegetables in olive oil until tender, add the seasonings and broth, bring to a simmer and add the coconut milk. Simmer on low, add the lemon juice and zest, then add the salmon last, just to warm through. Serve with a fresh herb sprig on top, such as cilantro or dill for that finishing touch.
Note: If you have any leftover, rewarm gently so as not to overcook the salmon as it will become tough.
Enjoy!
~ Tracy
This Foodie Friday brought to you by Heartland Cafe a great place for delicious food right here in Olde Town Okotoks.