healthy salmon chowder

Living on the Oregon Coast we are surrounded by wild, fresh fish and it's a big part of our family diet. One of my favorite meals in the winter is a big hearty bowl of chowder. But these days, I am eating very clean and healthy with zero gluten and very little dairy so I've come up with my own version of a salmon chowder. It's not the same as that heavy chowder loaded with butter, cream and sodium that I can get at my local fish market. Instead it tastes light, crisp and totally satisfies my chowder cravings.

INGREDIENTS:

1 cup of fish stock (homemade stock is even better)

2 cups of coconut milk

2 poached wild salmon fillets

2-3 tsp coconut oil

1 onion, chopped

2 carrots, chopped

5 garlic cloves, peeled and chopped

3 stocks of celery, chopped

3 potatoes, cubed

1bay leaf

1 teaspoon of fresh dill, chopped

1/2 teaspoon salt, or to taste

1/2 teaspoon pepper

INSTRUCTIONS:

Cook the vegetables in coconut oil on low for about 20-30 minutes.

Pour the coconut milk and fish broth over the vegetables and bay leaf and bring to a simmer.

Add cubes of salmon to the vegetables and broth and cook on low heat.

Dish and serve with fresh dill and parsley sprinkled on top.

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