You don’t have to abandon your nutritious diet for a hearty meal this fall. For a tasty, heart-healthy dish, try this salmon chowder recipe.
INGREDIENTS
1 teaspoon oil
¼ cup chopped carrot
3 tablespoons chopped celery
1 cup chicken broth, reduced sodium
½ cup water
4 ounce salmon, skinned filet
¼ cup cauliflower florets, coarsely chopped
1 tablespoon chives
½ cup instant potato flakes
1 tablespoon fresh dill
1 teaspoon dijon mustard
DIRECTIONS
1. Heat oil in a large saucepan over medium heat. Add carrot and celery. Stir frequently for 3–4 minutes or until the vegetables just begin to brown.
2. Add broth, water, salmon, cauliflower, and chives and bring to a simmer.
3. Cover and cook, maintaining a gentle simmer, until the salmon is cooked through, or about 5–8 minutes.
4. Remove salmon to a clean cutting board. Flake into bite-sized pieces with a fork.
5. Stir potato flakes, dill, and mustard into soup until well blended.
6. Return to a simmer. Add the salmon and reheat. Season with salt and pepper.
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