Community Cookbook
A lovely dish that fits the winter months just as well as the summer.
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Ingredients:
3 Tbsp avocado oil
2 stalks celery, cut into 2" slices
8 oz potatoes, cut into 1-inch cubes (about 1 large potato) + 2-3 medium potatoes, cut in half or quarters
Freshly-ground sea salt and crushed black pepper, to taste
1 medium onion, diced
1 1/2 cups frozen corn (can use regular or roasted)
2 cups chicken stock
1/2 cup rice milk
2 lbs skinless salmon fillet, cut into 2" pieces
Grated zest and juice of 1 lemon
Minced fresh dill (optional) -
Instructions:
Heat oil in a large heavy saucepan or Dutch oven over medium heat and saute the celery for ~3 minutes.
Add the cubed potato (~8 oz), salt and pepper, and cook for 5 minutes, stirring occasionally.
Stir in the onion, corn and the stock. Bring to a boil, then reduce heat and simmer (covered) for 15 minutes.
Meanwhile, steam the remaining potatotoes. Transfer to a mixing bowl, add the rice milk and puree with an immersion blender. Feel free to add more or less milk to suit your preference.
Add 1 cup of the potato and rice milk mixture to the pot and simmer uncovered for 5 minutes.
Stir in salmon, lemon zest, and lemon juice. Simmer gently until salmon is just cooked through (3-4 minutes).
Top with dill (optional, but definitely a lovely Scandinavian touch). - Serves: 4
- Cuisine: European - Scandinavian
- Cooking method: Boil/blanch/poach
- Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol, no grains
- Just right for...: Crowds/parties, Comfort food, Spring favorites, Summer favorites, Fall favorites, Winter favorites
- Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 45-60 minutes
- Total time (inc active/prep): 45-60 minutes
- Substitution ideas: If you don't have access to avocado oil, olive oil will work fine (I can't tolerate olive oil anymore - so avocado oil it is for me!).
- Related recipes: This dish is based on the 'Salmon and Corn Chowder' recipe by Mary Karlin, published on epicurious.com: http://www.epicurious.com/recipes/food/views/Salmon-and-Corn-Chowder-352990
Published in
Soups & Stews
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