This light and dairy-free salmon chowder is a twist on the traditional recipe, offering a silky texture and delicious flavors. Made with fresh ingredients like salmon, potatoes, and aromatic herbs, it serves as a comforting and healthy dish.
1: In a large saucepan over medium heat, add the olive oil.
2: Add the minced garlic, diced onion, sliced celery, fresh chopped dill, salt, and pepper. Cook until the onions begin to sweat and brown.
3: Deglaze the pan with the chicken bone broth.
4: Boil the mini potatoes until tender. Once fork-tender, slice them in halves and add them to the soup.
5: Add coconut milk, lime juice, and cornstarch slurry. Stir until well combined and simmer over low heat.
6: Debone the salmon and pat it dry with a paper towel.
7: Combine salt, pepper, paprika, oregano, and garlic powder in a bowl, then season the flesh side of the fish.
8: In a separate skillet over medium/high heat, add the seasoned salmon fillet, flesh side down. Cook for 5-6 minutes to create a sear, then flip and cook for an additional 5-6 minutes.
9: Remove fish and place it skin side down on paper towel. Flake the salmon meat using a fork, adding it to the soup while leaving out the skin.
10: Top with preferred garnishes such as sliced jalapenos, fresh dill, lime wedges, and scallions.
