Coconut Coho Chowder

Directions

  1. Season salmon fillets with Thai seasoning mix. Place 2 Tbsp. olive oil in fry pan over medium heat. Place salmon fillets in pan and cook on each side for about 5 to 7 minutes.
  2. When done, remove skin, flake salmon with fork and set aside.
  3. In a large soup stockpot, over medium heat, sauté garlic, celery, and onion in 1 to 2 Tbsp. olive oil until soft. Add the broth or stock, potatoes, and carrots. Cook over medium heat until potatoes and carrots are soft, about 15 minutes.
  4. Add coconut milk and flaked salmon. Season to taste with more Thai seasoning, if desired. Heat to just below a simmer. Do not boil.
  5. Just before serving, stir in chopped spinach, heating just until spinach wilts.

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Ingredients

  • 1 1/2 lbs. king salmon fillets
  • Thai seasoning mix
  • 4 Tbsp. extra virgin olive oil
  • 3 cloves fresh garlic, finely chopped
  • 1 cup yellow onion, chopped
  • 1 cup celery, chopped
  • 4 cup fish stock or vegetable or chicken broth
  • 3 cups Yukon Gold potatoes, chopped into bite-size pieces
  • 2 cups carrots, chopped into bite-size pieces
  • 1 (14 oz.) can coconut milk
  • 2 cups chopped fresh spinach