Salmon-Vegetable Chowder

Name: Salmon-Vegetable Chowder
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 4 slices bacon, chopped; 283 grams Brussels sprouts, halved (quartered if large); 6 mediums carrots, diced; 2 larges egg yolks; 79 milliliters chopped fresh dill; 237 milliliters half-and-half; 4 servings Kosher salt; 3 Tbsps dry white wine or fresh lemon juice; 4 servings Freshly ground pepper; 340 grams skinless salmon fillet, cut into 2-inch pieces; 6 shallots, chopped; 283 grams package sliced white mushrooms; 3 mediums Yukon gold potatoes, peeled and diced

Need a gluten free and whole 30 main course? Salmon-Vegetable Chowder could be a super recipe to try. One portion of this dish contains around 33g of protein, 24g of fat, and a total of 509 calories. This recipe serves 4. This recipe covers 48% of your daily requirements of vitamins and minerals. If you have dill, egg yolks, fresh lemon juice, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Cook the bacon in a large saucepan over medium heat until crisp, about 5 minutes. Stir in the shallots and half of the dill and cook until the shallots are soft, about 3 minutes.

Ingredients you will need

Shallot

Bacon

Dill

Equipment you will use

Sauce Pan

Add the potatoes, carrots, 4 cups water and 1 teaspoon salt. Increase the heat to medium high, cover and bring to a simmer. Cook until the potatoes and carrots are almost tender, about 6 minutes.

Ingredients you will need

Potato

Carrot

Water

Salt

Add the mushrooms and Brussels sprouts and cook until all of the vegetables are tender, about 6 more minutes. Meanwhile, whisk the egg yolks, half-and-half and wine in a small bowl.

Ingredients you will need

Brussels Sprouts

Vegetable

Egg Yolk

Mushrooms

Wine

Equipment you will use

Whisk

Bowl

Reduce the heat to medium low, add the salmon and cook until opaque, 2 to 3 minutes. Gently stir in the egg mixture and cook until the soup thickens slightly, 1 to 2 minutes. Season with salt and pepper. Divide among bowls and top with the remaining dill.

Ingredients you will need

Salt And Pepper

Salmon

Dill

Soup

Egg

Equipment you will use

Bowl

Photograph by Antonis Achilleos

Equipment

Sauce Pan

Whisk

Bowl

Ingredients

Servings:

4slices

bacon, chopped 283grams

Brussels sprouts, halved (quartered if large)6mediums

carrots, diced 2larges

egg yolks 79milliliters

chopped fresh dill 237milliliters

half-and-half 4servings

Kosher salt 3Tbsps

dry white wine or fresh lemon juice 4servings

Freshly ground pepper 340grams

skinless salmon fillet, cut into 2-inch pieces 6

shallots, chopped 283grams

package sliced white mushrooms 3mediums

Yukon gold potatoes, peeled and diced

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.