I love soup. I love salmon. I also love tomatoes, but a “real” tomato up here is mealy, watery, and tastes no better than styrofoam (not that I have tested it, but that’s what I imagine when biting into a tomato purchased up here). I do not love dill all by itself, but I do love the hint of flavor it provides when incorporated correctly. This brings us to……
……..Salmon Chowder with Tomato and Dill. YUM!
Holy smokes, this soup was tasty. I was even told that it was “gourmet restaurant worthy”. What I loved most was its uniqueness. I have never had a tomato and dill chowder, let alone with salmon. Hearty, healthy, full of flavor–it’s delicious!
Salmon Chowder with Tomato and Dill:
Inspired from this recipe.
- 1 large sweet onion, diced
- 2-3 cloves of garlic, minced
- 3ish cups of chicken stock
- 1-2 cans of no salt added diced tomatoes
- fresh thyme, to taste (about a tablespoon)
- fresh rosemary, to taste (also about a tablespoon)
- fresh dill, to taste (somewhere between 1 and 2 tablespoons)
- salt and pepper
- a dash of lemon juice
- 1 pound of Alaskan salmon
- Line your tagine with tinfoil (you only need to line it if the salmon has the skin on it). Add a little olive oil and a dash or two of salt and pepper and a few dashes of dill. Cook the salmon until it is done (but not overcooked!). ***If you don’t have a tagine, that’s fine, just use whatever method you prefer to cook your salmon.
- While the salmon is cooking, add a few glugs of olive oil to a stock pot. Add the onions and garlic and cook until soft and very fragrant.
- Add a can of tomatoes and the first two cups of chicken broth.
- Add all of the spices and the lemon juice.
- Cook for a few minutes to give the spices the chance marry with the tomatoes and broth.
- Use an immersion blender to blend everything together. Adjust for consistency with tomatoes and/or broth and blend again.
- Adjust for spices.
- Lightly flake the cooked salmon into the soup. Delicately stir to incorporate.
- Do a final taste check.