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!)
True story: We are ALL about make-ahead meals here at B+C. If you’re cooking for a crowd, they’re an easy way to keep your get-togethers fun and stress-free. Our newest favorite? Sheet pan eggs! Read on to see how to make ’em for your next brunch party or busy work week.
Ingredients:
— 12 eggs
— 1/4 cup whole milk
— salt and pepper, to taste
— 1 cup zucchini, chopped and sauteed in olive oil (we used leftovers!)
— 1 cup cherry tomatoes, sliced
— 5-6 pieces of prosciutto, crisped
— 1/3 cup kalamata olives, sliced
— 1-2 Tablespoons chopped oregano, thyme and parsley
— 1/2 cup feta cheese
— toast, for serving
Instructions:
1. Preheat oven to 300 degrees Fahrenheit. Coat a sheet pan with cooking spray. In a large bowl, whisk together eggs, milk, salt and pepper.
2. Add zucchini, tomatoes, prosciutto, olives and herbs to the egg mixture. Stir to combine. Pour egg mixture onto baking sheet. Top with feta cheese. Bake for 20-25 minutes, until set.
3. Remove eggs from the oven and cut into squares. Serve on toast with a sprinkle of fresh herbs and sea salt. Enjoy!
Preheat oven to 300 degrees Fahrenheit. Coat a sheet pan with cooking spray. In a large bowl, whisk together eggs, milk, salt and pepper.
Add zucchini, tomatoes, prosciutto, olives and herbs to the egg mixture. Stir to combine. Pour egg mixture onto baking sheet. Top with feta cheese. Bake for 20-25 minutes, until set.
Pour egg mixture onto baking sheet. Top with feta cheese.
Bake for 20-25 minutes, until set.
How gorgeous is that?!
Cut your sheet pan eggs into squares. Serve on toast with a sprinkle of fresh herbs and sea salt.
The perfect make-ahead breakfast or brunch for a crowd!
You could also pack these babies up for on-the-go snacking.
Make-Ahead Breakfast Hack: How to Make Sheet Pan Eggs
1 (1-lb.) package frozen fries
12 oz. flank steak, sliced into 5″ sections
1 tbsp. vegetable oil
Kosher salt
FOR THE CHEESE SAUCE
3 tbsp. butter
3 tbsp. all-purpose flour
1 c. whole milk
2 c. shredded cheddar
Kosher salt
FOR SERVING
2 avocados
1 1/2 tbsp. lime juice
Kosher salt
1 medium tomato, diced
1 small yellow onion, finely diced
1/4 c. sour cream
DIRECTIONS:
1. Make the seasoning mix: Mix all ingredients in a small bowl.
2. Make fries and steak: Preheat oven to 425°. On a large baking sheet, bake french fries in a single layer according to package instructions. Season with salt to taste immediately after they’re baked.
3. Meanwhile, rub steak with vegetable oil and season with 1 ½ teaspoons salt and 1 tablespoon seasoning mix. Heat a medium cast iron skillet over medium-high heat. Add steak and cook, flipping once, until a deep golden crust forms on both sides of the steak, about 5 minutes total. Let meat rest 10 minutes before slicing into 1” cubes.
4. Make cheese sauce: In a medium saucepan over medium heat, melt butter. Add flour and cook until just golden, 1 to 2 minutes more. Add milk and bring to a simmer, then whisk in cheese and let thicken, 3 to 5 minutes more.
5. Assemble: In a small bow, mash avocados with lime juice and 1 teaspoon seasoning mix, and season with salt. Top fries with cheese sauce, sliced steak, mashed avocado, tomato, onion, and a dollop of sour cream. Sprinkle on remaining seasoning mix and serve immediately.
We all know breakfast is the most important meal of the day, but finding something the whole family can agree on? That’s another story. However, once you know how to make french toast, even your pickiest eaters will become fanatics. Our classic and fluffy french toast recipe is simple enough to serve on a weekday but can be gussied up to add to your brunch menu.
Our super easy (we promise!) recipe for making French toast from scratch takes just minutes, and it means you can get a decadent and sweet breakfast on the table even on the busiest of days (though it’s certainly not a healthy breakfast — but you already knew that). Our dish starts with milk, eggs, cinnamon, and vanilla, which get whisked together. We use challah, a sweet and eggy loaf, as the base for our classic french toast recipe, but you can use any bread you have on hand. The best french toast recipe relies on thick slices of bread that can soak up all of the spiced custard for the ultimate fluffy breakfast treat.
Once the slices are pan-fried to the perfect golden brown, you can top this easy and impressive breakfast with anything you like We love a dollop of Greek yogurt, a sprinkle of fresh berries, and a drizzle of maple syrup which makes a breakfast perfect for weekdays and special occasions alike. Or drizzle on warmed Nutella, pile on the sliced bananas, and add a scoop of the best ice cream, and this easy french toast recipe becomes dessert. Pass the fork!
YIELDS: 4 servings TOTAL TIME: 0 hours 25 mins
Ingredients:
6 large eggs
1 1/2 c. whole milk
1 1/2 tsp. ground cinnamon
1 1/2 tsp. pure vanilla extract
8 1-inch-thick slices challah bread
4 tbsp. unsalted butter
Yogurt, berries, and pure maple syrup or honey, for serving
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Directions:
In large, shallow bowl, whisk together eggs, milk, cinnamon, and vanilla.
Working in batches, place 2 bread slices in egg mixture and let soak 2 minutes. Flip and soak 1 minute more (both sides of bread should be totally coated in mixture).
Meanwhile, heat 1 tablespoon butter in large nonstick skillet on medium-low. Once melted, add soaked bread and cook until golden brown, 1 to 3 minutes per side; transfer to wire rack. While toast is cooking, soak next batch of challah slices.
Repeat with remaining butter and bread. Serve topped with yogurt, berries, and syrup or honey if desired.
An indulgent take on milkshake for grown ups. Baileys and vanilla ice cream, whizzed with Oreo biscuits, make an irresistible drink for the ultimate treat.
Ingredients
whole milk 50ml
good vanilla ice cream 3 scoops
Baileys 35ml
Oreo biscuits 4, plus one to decorate
squirty cream to finish
glacé cherry to decorate
Nutritional Information
Kcals 691 Fat 35.3g Carbs 73.4g Fibre 2.2g Protein 10.7g Salt 1g
