Creamy Coconut-Salmon Chowder

Creamy Coconut-Salmon Chowder

Yields: 6 to 8 servings

• 12 oz skin-on wild salmon
• 1 loaf French bread
• olive oil cooking spray
• 1 Tbsp olive oil
• ½ large yellow onion, finely diced
• 3 cups (¼-inch-diced) peeled golden potatoes
• 2 cups (16 oz) chicken broth
• 1 lb fresh broccoli, cut into chunks
• 4 cups (32 oz) unsweetened coconut milk
• 1 tsp Old Bay seasoning
• ½ tsp Penzeys Spices Berbere seasoning or ¼ tsp cayenne pepper
• 1 Tbsp coconut oil
• salt to taste (optional)

Preheat oven to 350°F. Place salmon, skin-side-down, in small skillet. Place salmon in oven while it preheats and cook just until opaque throughout. Set aside salmon to cool slightly.

To make crostini, cut bread diagonally into ½-inch-thick slices. Place slices on cookie sheet; spray both sides lightly with cooking spray. Bake at 350°F 10 minutes or until golden and crisp.

Remove skin from salmon; slice skin into thin strips and set aside. With fork, flake salmon, removing any bones, if necessary. You should have about 2 cups salmon.

In large saucepot, heat olive oil over medium heat; add onion and cook until golden brown and almost caramelized, stirring occasionally. Add potatoes and broth; increase heat to medium-high. While mixture cooks, in blender, add broccoli and coconut milk; blend until pureed. Add broccoli mixture, flaked salmon and seasonings to saucepot; heat to boiling. Reduce heat and simmer 10 minutes. Stir in salt to taste, if desired. 

Meanwhile, in small saucepan, heat coconut oil over high heat until hot but not smoking; add salmon skin strips and cook about 3 minutes or until crisp. With fork, transfer strips to paper-towel-lined plate to drain. Ladle soup into bowls; sprinkle with fried salmon skin and serve with crostini.