Creamy Salmon
Vegetable Chowder

A cozy, comforting creamy salmon and vegetable chowder loaded with tender potatoes, carrots, mushrooms, and fresh dill, finished with almond and coconut milk.

Ingredients

• 1 fillet salmon
• 1 large scallion
• 3 potatoes
• 1 carrot
• 200 g mushrooms
• 1 bunch fresh dill
• 150 g almond milk and coconut milk
• to taste black pepper
• to taste sea salt
• as needed cold oil
• as needed fresh water
• optional cows milk and light cream
• as needed walnut, red date, and whole wheat sourdough bread

Instructions

1. 1Marinate the salmon fillet

   

   Sprinkle black pepper and sea salt evenly over the salmon fillet on a plate, then gently rub the seasonings into the fish by hand. Let it marinate for 10 minutes to absorb the flavors before cooking.

   Tip: Ensure the seasoning is distributed evenly across all sides of the fillet for a well-balanced flavor.
2. 2Slice the leek

   

   Place the white leek on a wooden cutting board and slice it into even rounds using a sharp knife.

   Tip: Keep your fingers curled inward to protect them while slicing.
3. 3Dice the potatoes

   

   Peel the potatoes and place them on a wooden cutting board. Use a chefs knife to chop them into small, uniform cubes for the soup.

   Tip: Cut the potatoes into even pieces so they cook through at the same rate during simmering.
4. 4Slice the carrot

   

   Take a peeled carrot and slice it into consistent rounds on the wooden cutting board.

   Tip: Uniform slices ensure the carrots cook evenly with the rest of the vegetables.
5. 5Slice the mushrooms

   

   Slice fresh whole mushrooms into halves or thick slices on the wooden cutting board.

   Tip: Wipe mushrooms clean with a damp cloth instead of washing them under water to prevent them from becoming soggy.
6. 6Chop the fresh dill

   

   Gather a bunch of fresh dill and place it on a wooden cutting board. Finely chop the herbs using a sharp knife to prepare them for the final garnish.

   Tip: Chop the dill just before adding it to the soup to preserve its vibrant aroma and fresh flavor.
7. 7Sear the salmon

   

   Heat a small amount of oil in a frying pan over medium-low heat. Using kitchen tongs, carefully place the marinated salmon fillet skin-side down into the pan and sear for about one minute per side until golden brown.

   Tip: Do not cook the salmon all the way through at this stage; a light sear locks in the moisture before it finishes simmering in the soup.
8. 8Sauté the scallions

   

   Heat cold oil in a soup pot, add the sliced large scallions, and sauté them over medium heat using a red spatula until they become fragrant and translucent.

   Tip: Sweating the scallions first builds a sweet, aromatic flavor base for the creamy chowder broth.
9. 9Add and sauté the carrots

   

   Add the sliced carrots into the pot with the sautéed scallions. Stir continuously to coat the carrot slices thoroughly in the oil.

   Tip: Coating the carrots in oil helps release and absorb their fat-soluble carotene, enriching both color and nutrition.
10. 10Add and sauté mushrooms

    

    Add the sliced mushrooms into the pot with the carrots and scallions, stirring and stir-frying until they soften and blend with the vegetables.

    Tip: Mushrooms release moisture as they cook, so stir frequently to ensure even softening.
11. 11Incorporate Potato Cubes

    

    Toss in the diced potato cubes, stirring evenly to combine them thoroughly with the carrots and mushrooms in the pan.

    Tip: Coating the potatoes in the residual oil and seasonings helps them absorb flavor early in the cooking process.
12. 12Pour in Milk and Coconut Milk

    

    Pour 150 grams of almond milk and coconut milk into the pot over the vegetable mixture. Add enough fresh water to just cover the ingredients, season with additional black pepper and sea salt, cover the pot, and simmer on low heat for 25 minutes.

    Tip: If you tolerate dairy, you can substitute the almond and coconut milk with cows milk and light cream for an even richer texture.

Storage & Reheating

Burn It Off

Frequently Asked Questions