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December 15th, 2017

The Kosher Gourmet

This light-tasting yet filling Salmon Chowder delivers a flavor- and texture-balanced bowlful of goodness

Bonnie S. Benwick

By Bonnie S. Benwick

Published Nov. 13, 2015

This light-tasting yet filling Salmon Chowder delivers a flavor- and texture-balanced bowlful of goodness Photo by: Scott Suchman --- For The Washington Post

If you're a fan of salmon but tend to overcook it in stove-top preparations, this dish is for you: The fish basically poaches in a flavorful broth ever so briefly, to a tender state.


The soup is light-tasting yet filling, with fish sauce, curry paste, a touch of honey, lime juice, onion, mushrooms and bok choy all teaming up to deliver a flavor- and texture-balanced bowlful.

RED CURRY SALMON CHOWDER

SERVINGS: 4 (makes about 7 cups)

Serve with crusty bread for dunking.

Ingredients

1 small or 1/2 medium red onion

5 ounces button mushrooms

4 cloves garlic

2 small bok choy

1 pound skinless salmon fillet, preferably center-cut (pin bones removed)

1 tablespoon coconut oil

1 tablespoon Thai red curry paste

1 tablespoon ginger puree (paste)

One 14-ounce can low-fat coconut milk

1 1/2 cups no-salt-added vegetable broth (may substitute fish stock)

2 teaspoons fish sauce

2 teaspoons honey, or more as needed

1/2 cup loosely packed basil leaves

1/2 cup loosely packed cilantro leaves and tender stems

2 or 3 limes

Steps

Cut the red onion in half, then into very thin slices. Stem, then slice the mushrooms (to yield about 2 cups). Mince the garlic. Cut the bok choy crosswise into thin slices. Cut the salmon into bite-size chunks.

Melt the coconut oil in a large saucepan over medium heat. Add the onion and mushrooms; cook for about 5 minutes, stirring a few times, just until softened. Add the red curry paste, pureed ginger and garlic; cook for 1 minute, stirring constantly, then add the coconut milk, broth, 1 teaspoon of the fish sauce and the 2 teaspoons of honey. Increase the heat to medium-high; bring just to a boil, stirring, then add the bok choy and salmon. Reduce the heat to low; cover and cook for about 5 minutes or until the bok choy is tender and the salmon is just opaque. Taste, and add some or all the remaining fish sauce and/or more honey, as needed.

Stack the basil and cilantro, then cut them into ribbons/thin slices. Cut the limes into wedges.

Divide the chowder among individual bowls. Garnish each portion with the basil and cilantro, then sprinkle generously with lime juice from some of the wedges. Serve warm, with the remaining wedges.

Nutrition | Per serving: 410 calories, 26 g protein, 14 g carbohydrates, 27 g fat, 12 g saturated fat, 60 mg cholesterol, 520 mg sodium, 2 g dietary fiber, 9 g sugar

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