Wednesday, May 6, 2009

Salmon Buttermilk Chowder

This came out awesome! This is a hot yet refreshing and light soup. At the same time, it's hearty enough for a main meal. Hard to believe it is all of these things but it's true. Plus, it is super healthy. You're getting the benefit of omega 3's from all the salmon, the onions are a great detoxer and naturally stimulate the body to create healthy antioxidents, the turnips are a great source of vitamins, and you're getting low-fat dairy which is good for the bones. I adapted this recipe from one in the South Beach Cook Book.

Salmon Buttermilk Chowder
  • 2 turnips, peeled and cut into small cubes

  • 1 onion, chopped

  • 1 rib celery, chopped

  • 1 teaspoon dill weed

  • 1 bay leaf

  • 2 cups vegetable broth

  • 1 6 oz can pink salmon

  • Approx 5 oz cooked salmon fillet, skin removed and flaked into 1 inch pieces

  • 1 cup buttermilk

  • 8 oz fat free plain yogurt

  • 1 Tablespoon butter

  • 2 teaspoons hot sauce

  • salt and pepper to taste

  • fresh lime juice to taste

  • fresh lime slices for garnish (optional)

  1. In a large sauce pan, combine the turnips, onion, celery, dill, bay leaf, and broth. Bring to a boil over high heat.

  2. Reduce the heat to medium and simmer for 12 minutes or until the veggies are tender.

  3. In the mean time, mix together in a bowl the buttermilk, yogurt, and hot sauce.

  4. Reserve 1/4 cup of the freshly flaked salmon for garnish. Reduce the heat to low, stir in both the canned and the rest of the fresh salmon, the buttermilk mixture, and the butter. Cook on low-medium or until heated through.

  5. Taste and season with salt, pepper, and lime juice to taste.

  6. Serve garnished with the extra salmon slices and fresh lime slices.


Cookie said...

What a unique way to use canned salmon! I love it! I can imagine the tanginess of the buttermilk goes really well in this too.

Alexis said...

Thanks! My mom's nickname is Cookie!