Serendipitous Salmon and Sweet Potato Chowdah: Dairy-Free!

Serendipitous Salmon and Sweet Potato Chowdah: Dairy-Free!

Salmon Sweet Potato Chowder

Ingredients

  • Salmon Sweet Potato Chowder
  • As it happens, this was a place I had visited years and years ago with Donna, not long after we first reunited, on one of our early visits with her whole family. Understandably, the Kellys enjoyed showing off their fabulous state, and seeing the salmon jumping up a fish ladder and watching them pour through a counting station at an underground viewing window is quite the fascinating Oregon experience. But I hadn’t realized we were headed to the exact same place until we arrived and I instantly remembered my first experience there. I never would have predicted that one day I’d be living here myself – it’s amazing how life works out sometimes, is it not? We had a fabulous, if very wet, day, and I bought Lily a stuffed Chinook salmon (pictured above) at the hatchery gift shop.
  • Lily at the Bonneville Fish Hatchery. I think the Kellys will agree she gets her fashion sense from her Auntie Kate.
  • A final serendipitous moment awaited me. Craving salmon after all this – I really have embraced my inner omnivore, haven’t I? –  I decided to hit a New Seasons (glorious Portland area food lover’s shangri-la) on our way back. Lo, whole salmon was on sale for $5.99 a pound! This soup was simply meant to be. Serendipity again. They were kind enough to sell me just half of one, filet it AND give me all the trimmings for stock, and thus I happily spent the remainder of the day making stock using this recipe. I froze two of the filets for future fun, seared one to eat immediately, and used the other in this impromptu gluten-free, dairy-free chowder.
  • SALMON AND SWEET POTATO CHOWDER
  • 1/4 cup coconut oil
  • 1 red onion, finely diced
  • 2 carrots, peeled and finely diced
  • 2 celery stalks, finely diced
  • 2 cloves garlic, minced
  • 3 tablespoons almond flour
  • 3 tablespoons coconut flour
  • 6 cups salmon stock (or fish stock, or another stock of your choice)
  • 2 large parsnips, peeled and finely diced
  • 1 large sweet potato or yam, peeled and finely diced
  • 1 large salmon filet (about 1 1/2-pound), skin discarded
  • 1 can (14 0unces) regular coconut milk
  • 1 or 2 bay leaves
  • 1 teaspoon dried thyme
  • pinch or two red pepper flakes
  • 1 bunch scallions, chopped (whites and greens)
  • 1 1/2 teaspoon salt, or more to taste
  • lots and lots of freshly ground black pepper
  • juice of 1/2 lemon (about 1 tablespoon)
Read the whole recipe on Apron Strings