About the Recipe
This salmon chowder is protein rich, delicious, nutritious, dairy free and easy on the stomach. It's a perfect one-pot dinner with protein, healthy omega 3 fats, colourful vegetables and
carbohydrates. Feel free to mix and match the ingredients, e.g salmon or cod, leeks or celery, add some coconut milk for a smoother texture, and baby spinach as extra greens.
Ingredients
2-3 salmon fillets (400g), cut into large chunks
Half a butternut squash (500g) cut into large chunks
1 tbsp ghee or olive oil
2 cups of vegetable stock, salt & pepper
1 onion, finely chopped
1 carrot, finely chopped
2 leeks finely sliced
3 crushed garlic cloves
2 tbsp chopped ginger
2 tsp parsley
1 tsp coriander
1 tsp chilli flakes
A few sprigs fresh thyme or 2 tsp dried thyme
1-2 cups fresh baby spinach (optional)
Preparation
Step 1
Toss the salmon chunks into a large, season with generous amount of parsley, salt and pepperIn a large saucepan, add ghee over medium heat, sauté the chopped onions and crushed garlic for about 2 minutes.
Step 2
Stir in the carrots, ginger, and leeks. Sauté for another 8 minutes until soft. Stir in the dried herbs, salt & pepper.
Step 3
Add the butternut squash chunks and 2 cups of stock. Add more water if necessary. Cook until bubbling, then turn the heat down to a simmer with a lid on for about 10 minutes. (You can set this aside until you are ready to eat, the last steps will take c. 10 minutes)
Step 4
When ready, add the salmon chunks, cover and simmer at low heat for about 8-10 minutes until the salmon is cooked. Optionally add one cup of baby spinach in the last 2 mins.
Step 5
Serve with a sprig of fresh thyme and some chilli flakes. Store leftovers in the fridge for 1 - 2 days, Reheat on the stove inlow heat so you don't overcook and dry out the salmon.