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Leaves Shadow

Salmon Chowder (Dairy Free)

Prep Time:

30 MInutes

Marinade Time:

Cook Time:


30 Minutes

Freeze Time:



2-3 Servings

Paleo, Post Race

Coffee on Desk

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.


  • 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)


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.

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