AlaskaSue
North to the Future
The BEST way to serve Alaskan salmon, of course, is fresh-caught and grilled. Second is smoked. Then you have to deal with all that fish that you put into the freezer, and we found this recipe this year. Pretty good use of salmon fillets we think! This is not a thick chowder but you can thicken it if you like. It's a new favorite
1 tablespoon extra-virgin olive oil
4 medium shallots, sliced crosswise
2-inch piece of fresh ginger, sliced into coins
4 cups roasted chicken broth
1 (15-ounce) can full-fat coconut milk
3 tablespoons curry paste
3 tablespoons fish sauce
12 ounces small potatoes, quartered
1.5 to 2 pounds of fresh or frozen salmon fillet
3 to 4 green onions, white and pale green parts only, thinly sliced
2 limes, sliced into wedges
12 to 16 sprigs of cilantro, leaves plucked from stems (extremely optional)
Heat the oil in a large stockpot over medium-low heat. Add the shallots and sauté until soft for two or three minutes. Add the ginger and sauté until fragrant, about 3 minutes.
Add the broth, coconut milk, curry paste, and fish sauce and mix thoroughly to combine. Cover, increase heat to high, and bring to boil. Decrease the heat to medium-low; add the potatoes and cover. Cook for 5 minutes or until potatoes are almost done. Add the salmon and simmer until the salmon is just cooked through, 5 to 8 minutes.
Ladle into serving bowls. Garnish with the green onions (and cilantro if you must), and serve with lime wedges on the side.
1 tablespoon extra-virgin olive oil
4 medium shallots, sliced crosswise
2-inch piece of fresh ginger, sliced into coins
4 cups roasted chicken broth
1 (15-ounce) can full-fat coconut milk
3 tablespoons curry paste
3 tablespoons fish sauce
12 ounces small potatoes, quartered
1.5 to 2 pounds of fresh or frozen salmon fillet
3 to 4 green onions, white and pale green parts only, thinly sliced
2 limes, sliced into wedges
12 to 16 sprigs of cilantro, leaves plucked from stems (extremely optional)
Heat the oil in a large stockpot over medium-low heat. Add the shallots and sauté until soft for two or three minutes. Add the ginger and sauté until fragrant, about 3 minutes.
Add the broth, coconut milk, curry paste, and fish sauce and mix thoroughly to combine. Cover, increase heat to high, and bring to boil. Decrease the heat to medium-low; add the potatoes and cover. Cook for 5 minutes or until potatoes are almost done. Add the salmon and simmer until the salmon is just cooked through, 5 to 8 minutes.
Ladle into serving bowls. Garnish with the green onions (and cilantro if you must), and serve with lime wedges on the side.
