Try this Salmon chowder in coconut milk recipe, or contribute your own.
Suggest a better descriptionInstructions
To make the coconut broth: Place all the broth ingredients in a medium sized saucepan. Let it come to a boil in medium high heat, and then turn it down to medium-low heat to simmer for 35-40 minutes. Strain the coconut broth and discard the solids. * Set it aside.
To make the soup:
Season the salmon with ½ teaspoon salt. Set aside.
Heat oil in a large saucepan over medium heat. Add in the onion and pepper, and cook, stirring regularly, until translucent, 4-5 minutes. Add in the grated ginger and garlic and cook for 45 seconds.
Add in the reserved coconut broth along with the second can of coconut milk. Bring the mixture to a boil and then let it simmer for 15-20 minutes.
Decrease the heat to medium-low and stir in the salmon cubes**. Let is cook for 3 minutes.
Add in the broccoli, lime juice, and maple syrup. Cook for another 3 minutes. Taste for seasoning and add in if necessary.
Serve garnished with scallions and cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (742g) | ||
Recipe Makes: 1 | ||
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Calories: 55 | ||
Calories from Fat: 2 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 914.8mg | 32 % | |
Potassium 213.7mg | 6 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 11.7g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 55
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