L.A is burning up right now but as strange as I am, I crave for a bowl of some good chowder! So, I have decided to make Salmon Chowder for supper.
Instead of heavy cream, I used coconut milk
and coconut oil for the more exotic summer flavor and YES, they are healthier
than cream and butter. Also, I’ve added
some Edamame for no other reason but just for the love of Edamame beans. And exactly what I was hoping for, the
chowder turned out great with the light summer tastes of the coconut milk. It's so light,
tasty, and healthylicious!
What you
need:
1 12-oz Salmon
fillet, skin and bone removed and cubed
1/2 cup
coconut milk
3 cups
chicken broth or water
1 cup potatoes
cut into small cubes (any kind of your favorite potatoes)
1/2 cup
carrot, cut into small cubes
1/4 cup shelled
frozen Edamame beans, thawed
1/4 cup
celery chopped
1/4 cup white
onion finely chopped
2 cloves
garlic finely chopped
2 tbsp
coconut oil or olive oil
2 tsp sugar
1 tsp salt
1 tbsp all-purpose
flour
1/4 cup
parsley, finely chopped
2 tsp red
wine vinegar
2 tsp
Tabasco hot sauce
1/8 tsp ground
cumin
1/8 tsp
ground black pepper
- Over
medium heat, sauté garlic and onion in coconut oil until soften, whisk in salt
and flour and gradually add chicken broth
- Add
carrot, celery, and potatoes and reduce heat to simmer uncovered for about 8-10
minutes until the entire vegetable are tender
- Season
with sugar, cumin, black pepper, and add Edamame and salmon and let it cook for
another 5 minutes or until the salmon is just cooked through
- Stir in
coconut milk and turn off the heat immediately, then stir in red wine vinegar, Tabasco
hot sauce and chopped parsley
Enjoy!
^__^
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