Can I admit something?
No, it’s not my love for soup.
You already know that.
I need to admit that for a soup lover I’m very uneducated when it comes to soup. My mom and I had a whole conversation the other day on ‘facetime’ about the difference between a chowder and a bisque. It would seem that this recipe is most clearly a chowder because it’s chunky.
But, it doesn’t matter to me what it was called, this chowder really hit the spot the night I made this. It didn’t matter that it was 115 F outside, soup (of any sort) is always a good idea! This chowder is the perfect blend of creamy goodness, chunks of veggies and salmon. Plus, anytime you can feel rich and sprinkle some saffron on a dish it takes it up a notch.
What do you know about saffron?
Saffron is the most expensive spice in the world and is the stigma of a crocus flower. Each plant produces several flowers a year and each flower only produces three stigma, so a pinch of saffron (8-10 threads) might be the whole production for a plant for a year. No wonder it’s expensive!!
In our store here in Dubai you buy saffron at the same counter you buy caviar. Guess that tells you something about the value too. So, what does saffron taste like? It’s a mild, somewhat sweet and savory flavor that’s really unique. It’s also aromatic and makes you feel like you’re eating something exotic. If you’ve never tried saffron, then this is the recipe to try it on. It pairs perfectly with the salmon.
Salmon Veggie Chowder
Time: 40 minutes
1/2 T olive oil
1 cup asparagus pieces
1 large zucchini (about 3 cups chopped)
1 large carrot
1 medium sweet potato
1 medium white onion
1 1/2 inch piece of ginger
2 cups bone broth
2 cups water
1 1/2 t salt
1 pound wild caught salmon
1 can coconut milk
2 T fresh dill + garnish
1 pinch of saffron
– chop all the veggies – asparagus into 1 pice pieces, zucchini, carrots, sweet potato all into bite sized chunks, finely dice the onion
– grate the ginger using a handheld grater (this is easiest done with frozen ginger)
*** tip- This is called ‘mise en place’ – which literally means putting everything in place. Get out a bunch of bowls and chop your various veggies into the bowls and line them up on the counter ready to be used. For recipes with lots of ingredients its helpful to do all of the measuring at one time, plus it looks pretty and makes you feel like a TV chef to just grab the ingredients and toss them in.
– heat olive oil in a large soup pot over a medium heat
– add diced onions and cook until translucent
– add ginger, carrots & sweet potatoes and saute for a couple of minutes
– add broth and water and bring to a boil then simmer for 5 minutes before adding zucchini & asparagus. Let all the veggies simmer until sweet potatoes and carrots are soft.
– while veggies cook, cut salmon in 1 inch cubes
– spoon out a few of the potatoes and carrots and roughly mash them and add back to the pot
– add salmon, coconut milk, salt, saffron and 2 T of chopped fresh dill
– simmer until salmon is cooked through
– garnish with more salmon and serve