When I’m roasting pre-portioned salmon, I like to think ahead and add a couple of extra servings to my prep. That way I can make a delicious chilled salmon salad or a warmer dish with the leftovers. Roasted salmon all by itself, straight from the refrigerator, makes a great protein snack after a tough workout.
Here I took one extra filet I had to make a half-batch of PNW Salmon Chowder. This is the style of seafood chowder made famous in San Francisco and easily found along Seattle’s waterfront. This recipe is one I dreamed up for a hearty lunch-for-one scenario.
One of the best parts of this Salmon Chowder is that I replaced all of the cream and dairy in more standard recipes with canned coconut milk. You still get the creamy, rich flavor – but it comes in the form of a Whole30-compiant version.
You easily can double this recipe, as you’ll note by the ingredients. Many of them are half of the full vegetable or half of a package of the pantry ingredient (ie the coconut milk). This is a satisfying meal on a chilly fall or winter day, and it would be a dream as a cup of soup alongside a fresh salad.
- ½ yellow onion, diced
- ½ green bell pepper, diced
- 1 carrot, peeled and diced
- 2 stalks celery, diced
- 1 clove garlic, minced
- 1 yukon gold potato, diced (about 1½ cups)
- 8-ounce roasted salmon filet, diced into 1-inch cubes
- 1½ cups vegetable broth
- ½ can coconut milk
- 1½ teaspoons olive oil
- Salt and pepper to taste
Prepare vegetables to roughly a 1/2-inch dice, with exception of 1-inch diced potatoes. Mince garlic, and dice leftover, cooked salmon filet into 1-inch cubes.
Heat olive oil in a medium pan over high heat. Once heated, add onion, bell pepper, carrot and celery, stirring to cook for about 5 minutes. Once onions are translucent, add in garlic and diced potatoes. Cook for an additional 1 minute.
Add vegetable broth to the pan and bring to a boil. Once boiling, reduce heat to simmer for about 10 minutes, until potatoes are just cooked through.
Pour in coconut milk and stir to combine. Bring back to a simmer, and add in diced, cooked salmon. Cook for about 3 minutes, until salmon is warmed. Taste and add additional salt and pepper to taste.
A Seasoning Note: I don’t add salt and pepper in advance, because my roasted salmon is already well seasoned. This keeps me from having an overly salty chowder.