Salmon Curry Chowder
Servings
6
Servings
6
Ingredients
  • 1pound fresh wild salmon(*vegetarian option – replace salmon with firm tofu)
  • 1teaspoon Real Saltoptional
  • 1/2 teaspoon pepper
  • 2teaspoons refined coconut oil
  • 4small sweet potatoesdiced
  • 1medium yellow oniondiced
  • 8 celery stalkschopped
  • 3 carrotschopped
  • 114-ounce can coconut milk(14 ounces)
  • 2cups unsweetened almond milk
  • 1/2teaspoon Thai green curry paste
  • 1/2teaspoon vanilla
  • 1cup fresh or canned peas
  • 1cup fresh spinach
Instructions
  1. Cut salmon into bite-size chunks. Sprinkle fish with salt and pepper.
  2. Heat coconut oil in pan over medium heat and fry fish until cooked through. Do not overcook. Make sure fish remains moist. Set aside.
  3. Heat a small amount of refined coconut oil in pan over medium heat. Sauté potatoes, onion, celery, and carrots briefly, but do not overcook, about 15 minutes. Add coconut milk, almond milk, green curry paste, and vanilla. Mix well.
  4. Take ⅓ of soup mixture and ⅓ of cooked salmon, and transfer to blender to purée. Transfer puréed mixture back to soup pot and mix well. You may skip this step to save time or if you prefer a thinner soup base. However, this step makes the soup more like “chowder.”
  5. Add peas and cook for 2 minutes. Add spinach shortly before serving.
  6. Add salmon to pot and stir.
  7. Ladle chowder into bowls and serve hot.
Recipe Notes

___________________________

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Salmon Curry Chowder
Votes: 121
Rating: 3.39
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Servings
Ingredients
  • 1 pound fresh wild salmon (*vegetarian option - replace salmon with firm tofu)
  • 1 teaspoon Real Salt optional
  • 1/2 teaspoon pepper
  • 2 teaspoons refined coconut oil
  • 4 small sweet potatoes diced
  • 1 medium yellow onion diced
  • 8 celery stalks chopped
  • 3 carrots chopped
  • 1 14-ounce can coconut milk (14 ounces)
  • 2 cups unsweetened almond milk
  • 1/2 teaspoon Thai green curry paste
  • 1/2 teaspoon vanilla
  • 1 cup fresh or canned peas
  • 1 cup fresh spinach
Servings
Ingredients
  • 1 pound fresh wild salmon (*vegetarian option - replace salmon with firm tofu)
  • 1 teaspoon Real Salt optional
  • 1/2 teaspoon pepper
  • 2 teaspoons refined coconut oil
  • 4 small sweet potatoes diced
  • 1 medium yellow onion diced
  • 8 celery stalks chopped
  • 3 carrots chopped
  • 1 14-ounce can coconut milk (14 ounces)
  • 2 cups unsweetened almond milk
  • 1/2 teaspoon Thai green curry paste
  • 1/2 teaspoon vanilla
  • 1 cup fresh or canned peas
  • 1 cup fresh spinach
Votes: 121
Rating: 3.39
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Cut salmon into bite-size chunks. Sprinkle fish with salt and pepper.
  2. Heat coconut oil in pan over medium heat and fry fish until cooked through. Do not overcook. Make sure fish remains moist. Set aside.
  3. Heat a small amount of refined coconut oil in pan over medium heat. Sauté potatoes, onion, celery, and carrots briefly, but do not overcook, about 15 minutes. Add coconut milk, almond milk, green curry paste, and vanilla. Mix well.
  4. Take ⅓ of soup mixture and ⅓ of cooked salmon, and transfer to blender to purée. Transfer puréed mixture back to soup pot and mix well. You may skip this step to save time or if you prefer a thinner soup base. However, this step makes the soup more like “chowder.”
  5. Add peas and cook for 2 minutes. Add spinach shortly before serving.
  6. Add salmon to pot and stir.
  7. Ladle chowder into bowls and serve hot.
Recipe Notes

___________________________

A wonderful supplement to take daily is our ProBRAINbiotics MAX. Dr. Amen’s new broad-spectrum super probiotic supplies 7 clinically studied probiotic strains for optimal intestinal support and inside-out health. Each strain is tested for identity, safety, and ease of use.

You can find those here.

Don't forget to use the code TANA21 for 21% off your first purchase from BrainMD (make sure you have an account and are signed in to use this offer).