Salmon Chowder

This Salmon Chowder is a hearty, paleo-friendly soup that combines tender salmon with a creamy base made from coconut milk and fresh vegetables. It's a comforting dish perfect for a cozy dinner, bursting with flavor and nutrition.

Ingredients

• Salmon fillet - 200 grams, skinless and boneless, cut into bite-sized pieces
• Coconut milk - 400 ml, full-fat
• Cauliflower florets - 150 grams, chopped
• Carrot - 1 medium, diced
• Celery stalk - 1, diced
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Vegetable broth - 250 ml, low-sodium
• Olive oil - 1 tablespoon
• Fresh dill - 1 tablespoon, chopped
• Salt - 1/2 teaspoon, to taste
• Black pepper - 1/4 teaspoon, to taste
• Lemon juice - 1 tablespoon, freshly squeezed

Steps

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5 minutes until soft.
2. Add the minced garlic and chopped cauliflower to the pot, and cook for another 2 minutes, stirring frequently.
3. Pour in the vegetable broth and coconut milk, then bring the mixture to a gentle simmer. Cook for about 10 minutes, or until the cauliflower is tender.
4. Add the salmon pieces to the pot, along with the dill, salt, and black pepper. Simmer for an additional 5-7 minutes until the salmon is cooked through.
5. Stir in the lemon juice, taste and adjust seasoning if necessary, then remove from heat.
6. Serve hot, garnished with extra dill if desired.

Nutrition

• Calories: 400
• Protein: 30 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 75 mg
• Total Fat: 28 g
• Saturated Fat: 23 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from salmon, promoting heart health.
• Contains antioxidants and vitamins from vegetables, supporting overall wellness.

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