This is our favorite salmon chowder recipe. It's a little spicy for Iris. During the Alaska winter, this REALLY hits the spot. Feel free to add even more veggies if you'd like.
- 1 tbsp. coconut oil
- 1 small red onion
- 2 cups sliced mushrooms
- 1 tbsp. Thai red curry paste
- 1 tbsp. grated fresh ginger
- 4 cloves minced garlic
- 1 small red Fresno pepper, sliced
- 2 cups low sodium vegetable stock
- 1 can coconut milk
- 2 tsp. fish sauce
- 2 tsp. honey
- 1 lb. skinless salmon with pin bones removed, or halibut, or both cut into large chunks
- 2 small heads bok choy thinly sliced crosswise
- 1/2 cup basil leaves, thinly sliced
- 1/2 cup cilantro
- 2 large limes, cut into wedges
- Rice (optional)
- Heat oil, cook onion and mushroom 3-5 minutes. Stir in curry paste, ginger, garlic, and Fresno pepper, cook for 1 minute stirring constantly
- Stir in coconut milk, stock, fish sauce, and honey. Bring to a boil and add salmon and boy choy. Reduce heat to low and simmer covered 3-6 minutes until boy choy is tender.
- Add rice on the bottom on 4 bowls (if desired) and divide chowder. Sprinkle with basil and cilantro and serve with lime wedges on the side.