Our local fish monger had some terrific wild Alaskan king salmon this weekend. I bought 1 and 3/4 pounds to grill for dinner with family knowing I’d probably have some leftover. As a side note, Left Over Salmon is one of my hubby’s favorite fictitious band names. We’re chowder heads in our house but I’d never made a salmon chowder before. I’m happy to report that it’s delicious and such a great way to use up left over salmon…or almost any fish for that matter.
I skipped the usual milk or cream in this chowder to try out coconut milk. I was skeptical that it would live up to the real thing but there was no need to worry. I may not be able to make fish chowder without coconut milk again. It’s creamy, rich, and not coconuty at all. I think the smoked paprika is what balances out the coconut milk in this recipe. And I always add a little Cholula to my chowders. The vinegary, slight touch of heat is just what it needs.
Yield: about 6 servings
1 tablespoon olive oil
1 tablespoon salted butter
2 – 3 large leeks, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
2 carrots, sliced into coins
1 teaspoon salt
1 medium yellow potato, cut into 1” chunks
4 cups vegetable stock
1 bay leaf
1/2 to 1 tablespoon smoked paprika
1 can full fat coconut milk
1 cup frozen peas
A few dashes Cholula hot sauce or more to taste
2 tablespoons parsley, chopped
2 tablespoons chives, chopped
About 1lb cooked salmon, broken into bite sized pieces
salt and pepper to taste
Heat olive oil and butter in a cast iron skillet over medium heat. Add leeks, peppers, carrots and 1 teaspoon salt. Sauté until soft for about 10 – 15 minutes. Add potato and sauté another 5 minutes. Add stock and bay leaf and bring to a boil. Reduce to a simmer and stir in smoked paprika. Let simmer for 20 – 30 minutes or until potatoes are soft. Stir in coconut milk, peas, hot sauce, parsley, and chives. Simmer for another 10 minutes. Add salmon and simmer just long enough to heat through. Taste and adjust smoked paprika, salt, and pepper to taste. Enjoy!
- I grilled my salmon with olive oil, salt, and pepper the day before. You could make this work with left over salmon cooked any number of ways as long as the seasonings are mild.