A simple recipe for Salmon Chowder using fresh salmon that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely nuanced flavor, while a little smoked paprika adds a subtle smokiness without the addition of bacon. Low carb, Keto and dairy-free adaptable!
A simple recipe for Salmon Chowder using fresh salmon that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely nuanced flavor, while a little smoked paprika adds a subtle smokiness without the addition of bacon. Low carb, Keto and dairy-free adaptable!
As spring rounds the corner, baby potatoes will soon be abundant. This recipe for Salmon Chowder bridges the gap between seasons, using the last of winter’s fennel bulbs paired with new, thin-skinned potatoes. This is not a traditional New England Chowder, but tasty all the same. I’ve left the flour out- so it’s a bit lighter, thinner and brothier, which feels a little more “springy” to me.
What I love about this recipe, besides how homey and comforting it is, is how easily adaptable it is- it can be made keto, or kept dairy-free, using coconut milk, depending on your needs. Use whole milk, half & half or heavy cream- you decide.
{Recently I joined Sitka Salmon Shares which is like a CSA but with wild Alaskan fish instead of boxes of veggies. Each month they deliver a box of high-quality wild-caught fish. I’ve really been enjoying it! To receive a $25 discount, enter “FAH” as the discount code. }
This Salmon Chowder starts with onion, garlic, fennel, and fresh salmon. You can also use leftover cooked salmon, or even hot smoked salmon.
New spring potatoes are sliced thinly- which will help the overall dish to cook more quickly.
Saute the onion, garlic and fennel, add the seasonings and create a flavorful base for the potatoes to cook in.
Cut the salmon into pieces.
Once the potatoes are tender, you’ll add milk, cream or coconut milk to the pot.
And then you will poach the salmon, right in the creamy broth.
This will only take a couple of minutes before turning the heat off.
Flake apart the fish with a fork and adjust seasonings to your liking. Serve immediately.
Garnish the Salmon chowder with a few fennel fronds- or fresh dill is nice too.
A fast and easy Salmon Chowder recipe that can be made in 35 minutes. Cozy, homey and delicious!
Description
A simple Salmon Chowder recipe using fresh salmon and fennel bulb, that can be made in about 30 minutes on the stovetop. Low carb, Keto and dairy-free adaptable!
Ingredients
2–3 tablespoons olive oil (or butter)
1 onion, diced (or sub 2 leeks, sliced or 2 fat shallots)
1 small fennel bulb, 1 1/2 cups diced
1 cup celery, sliced
2–4 garlic cloves, rough chopped
1 teaspoon fennel seeds (optional)
1/2 teaspoon thyme (dry, or 2 teaspoons fresh)
1/2 teaspoon smoked paprika
1/3 cup vermouth, cooking sherry or white wine (or leave it out, see notes)
3 cups fish or chicken stock- if using chicken broth see notes, on how to enhance
3/4 lb baby potatoes, thinly sliced (1/4 inch thick)
1 teaspoon salt
1 bay leaf
1 lb salmon, skinless. (or ok to sub other fish like cod or shrimp), cut into 1 –2 inch pieces ( the more uniform, the better)
2 cups whole milk (or half & half or a combo, or dairy-free milk like coconut milk, or 1/2– 1 cup heavy whipping cream
Garnish: fennel fronds, lemon wedges, fresh dill or tarragon.
Instructions
Heat oil over medium heat, and saute onion, fennel and celery until fragrant, 5-6 minutes. Add garlic, fennel seeds, thyme and saute two more minutes, stirring. Add the smoked paprika.
Add vermouth, and cook it off, about 1-2 minutes. Add stock, salt, thyme and bay, and bring to a simmer over high heat. Add potatoes and stir. Bring to a simmer, cover and simmer over med-low heat until tender, about 8-10 minutes (check at 7 mins, be careful to not overcook). While this is cooking prep the salmon.
Cut salmon into 2-inch pieces, removing any of the brown fat ( see notes) and bones. Sprinkle lightly with salt.
Once the potatoes are just fork-tender, add the milk and bring to a low simmer (do not boil) and add the salmon, gently poaching it in the soup for just about 2 minutes. Turn heat off. Fish will continue to cook. If you continue to simmer the soup any longer it may cause a slight curdling. ( Don’t worry, it’s still edible, but not as pretty.) Flake the fish apart, into bite-sized pieces, with a fork.
Taste, adjust seasonings to your liking and serve immediately.
Garnish with fennel fronds, lemon wedges, fresh dill or tarragon.
Soup will keep 3 days in the fridge.
Notes
If using chicken stock, add 1 teaspoon fish sauce for depth. You can also sub some clam juice for the stock.
If skipping the vermouth or sherry cooking wine, which FYI does give this a lovely elevated nuanced flavor, add a couple of drops of AC vinegar at the end along with a pinch of sugar. Advanced cooks- you could experiment with Pernod (subbing it for the vermouth, starting with 2-3 tablespoons, making sure to cook this off) which will give it a beautiful anise flavor.
If you notice grey/brown fat located between the skin and salmon flesh, feel free to remove it -which ultimately will look better in the stew. If using wild salmon, it is ok to eat (healthy, actually) just not quite as “pretty”.
Keto option, sub potatoes with cauliflower. Use 1 cup of heavy whipping cream.
Dairy-Free option: add 1 cup of coconut milk, more to taste.
Want More Smokiness? Try subbing part of the fresh salmon with hot smoked salmon (dont use lox) or feel free to add crumbled, browned bacon (3 slices should do it!)
My husband recently embarked on a Keto Diet which means I either have to make him something keto friendly or find keto friendly recipes that the whole family will enjoy. Keto friendly meals aren’t really that hard to come up with, basically you just have to limit or replace the carbs. So that means pastas are out unless you use edemame spaghetti or other flourless pasta substitutes. But any way one of our favorites turned out to be this Chicken & Asparagus dish that my husband can eat with a small salad and the rest of the family can eat with pasta or even rice.
My grandkids and even my husband were not big asparagus fans, but after tasting this Chicken & Asparagus dish they decided it was pretty good. One of the best things about this Chicken & Asparagus dish is that it’s super easy to make, it’s really just a stir fry and can be ready in about a half and hour!
Chicken & Asparagus – A Keto Friendly Dish!
2 Servings
Ingredients
4 Pieces Boneless/Skinless Chicken Thighs cut into chunks
7-8 Stalks Asparagus cut into thirds
2 Tbs. Olive Oil
1 Tbs. Minced Garlic
1 Tsp. Lemon Pepper
1 Tsp. Rosemary
1/2 Tsp. Thyme
1/2 Tsp. Sea Salt
1/2 Tsp. Ground Black Pepper
1 Tsp. Parsley
1/2 Cup Chicken Stock
Directions
Combine dry seasonings in a small bowl (not the garlic)
Heat Olive Oil in a wok or deep frying pan
Saute Garlic until it starts to turn brown
Add chicken and seasoning mixture
Cook until chicken is done
Remove chicken from pan and set aside
Add asparagus to pan and cover with chicken stock
Cook until asparagus is tender
Return chicken to pan and toss with asparagus
Turn heat up and cook until liquid is mostly gone – keep stirring so it won’t burn
If you’ve a yen for some comfort food nothing is more comforting than this Italian Herb Pot Roast. It’s delicious, filling, and oh so easy to make!
I make this Italian Herb Pot Roast in the crockpot. All you have to do is toss in all the ingredients, including the veggies, set the pot to slow cook, and when you come home your dinner’s ready!
What makes my Italian Herb Pot Roast different from all the other pot roast recipes out there? I add lots of garlic and a bit of Balsamic Vinegar to give it extra flavor. And since you’re throwing everything in the pot it’s really a complete meal. Best of all I use chuck roast, one of the least expensive cuts of meat. This meal isn’t only easy to make, it’s easy on the budget too!
Italian Herb Pot Roast is the perfect comfort food for rainy or snowy days. Served with a loaf of fresh crusty bread or even garlic knots it’s simply a delicious meal the whole family will enjoy!
So the next snowy or rainy day, or just because you feel the need for some good old fashioned comfort food haul out your crockpot and make some Italian Herb Pot Roast. Here’s the recipe!
Ingredients:
2-3 Lbs. Chuck Roast
4 Large Potatoes scrubbed clean and cut in quarters
2 Cups Baby Carrots
1 Large Onion cut into large chunks
6 Cloves Garlic finely minced
1 Tbls. Italian Seasoning
1 Tsp. Oregano
1 Tsp. Rosemary
1/2 Tsp. Thyme
2 Cups Beef Broth
1/2 Cup Balsamic Vinegar
Directions:
Toss all the ingredients into a crock pot.
Stir gently making sure to get some of the liquid on top of the roast.
My husband recently embarked on a Keto Diet which means I either have to make him something keto friendly or find keto friendly recipes that the whole family will enjoy. Keto friendly meals aren’t really that hard to come up with, basically you just have to limit or replace the carbs. So that means pastas are out unless you use edemame spaghetti or other flourless pasta substitutes. But any way one of our favorites turned out to be this Chicken & Asparagus dish that my husband can eat with a small salad and the rest of the family can eat with pasta or even rice.
