I can’t believe that tomorrow is already the last day of my Whole30 Challenge! Besides feeling damn good, this challenge has really pushed me to be more creative in the kitchen. The limitations have forced me to look at what I can eat and what I can do to recreate some of my favorite dishes.
Last month, my girlfriend, Betsy and I brunched at a cute little brunch spot called Poppy & Rose in downtown, LA’s Flower District. I tried their Salmon Chowder and it was so delicious, I knew I had to recreate it.
It’s raining, it’s POURING today, and seeing that it’s the eve of the last day to my Whole30, I wanted to share this Whole30 and paleo approved recipe for today’s Make Something Monday. Today’s recipe is Seriously Sammy’s Salmon Bacon Chowder recipe. It’s the perfect “stewp” for a cold, rainy day…or any day for that matter. You’re going to love it!
Seriously Sammy’s Salmon Bacon Chowder recipe
- 6-8 filets of Salmon, deboned (if you like more protein go for eight filets)
- 2 lbs of cauliflower florets
- 6 TBSP of EVOO
- 4 C of Organic Chicken Broth
- 1 13.5 oz can full fat coconut milk (I only used about a third of it)
- 5 cloves of garlic, minced or sliced
- 1 leek, chopped
- 1 medium onion, diced
- 7 celery stalks, chopped
- 8 mushrooms, sliced (you can use cremini or button, whatever you like)
- 6-7 slices of bacon, sliced into small pieces
- 1-2 tsp of fresh dill
- Salt & pepper to taste
- Truffle salt to taste
- Preheat the oven to 400 degrees
- Mix the EVOO and the garlic in a bowl
- Line a baking sheet with wax paper, lay out the salmon filets and using about 2T of the EVOO/ garlic mixture, use a brush and paint it on to the salmon. Put this on the top rack of the oven for about 15 minutes
- In a mixing bowl, add the cauliflower florets and the remainder of the EVOO/ garlic mix. Toss thoroughly. Line a baking sheet with foil or wax paper, and pour the cauliflower on to the sheet. You can add salt and pepper to this if you wish. Put this on the bottom rack of the oven for about 15-20 minutes. I put both the salmon and the cauliflower trays in the oven at the same time.
- While the oven is working away, add the bacon to a big soup pot at medium heat. Let that sizzle and brown up. With a pair of tongs, remove the bacon from the pot. Set aside the bacon. Leave the oil/ fat in the same pot.
- Add the leek, onions, celery to the bacon fat. Keep it on med-high heat. Once browned/ translucent, add the broth. Bring to a boil. Transfer this to the Vitamix or blender. Pulse.
- Add about 2/3 of the roasted cauliflower to the soup mix and pulse until it’s a smooth thickness that you like. I reserve the rest of the cauliflower to add into the soup base as I like the chunks of it…it makes it more chowder-like sans the potatoes! (Quick tip: cauliflower is a great substitute for starch like ingredients…think potatoes, rice, etc…)
- Return the soup base to the pot and add the coconut milk, bring to a boil, allow to simmer. (Note: Up until this point, this method can be applied to any other type of Paleo chowder recipe.)
- With your tongs or wooden spatula, break up the chunks of roasted salmon and add to the soup. Put it on a low simmer.
- Add mushrooms and dill. Simmer until the mushrooms are to your liking.
- Top it off with the bacon. Oh and if you want to kick it up a notch, add your favorite truffle salt (mine is Casina Rossa Truffle Salt from Far East Fungi…love that place)!