YOUR SOLIN GENERATED RECIPE
Hearty Salmon and Vegetable Chowder
Pan-seared salmon chunks simmered in a velvety, herb-infused broth with tender potatoes and crisp-tender vegetables for a comforting, nutrient-dense bowl.
INGREDIENTS
5 oz Salmon fillet
0.5 tsp Olive oil
0.25 cup Yellow onion
0.25 cup Celery
0.25 cup Carrots
0.5 cup Yukon gold potato
1.5 cups Seafood broth
0.25 cup Plain Greek yogurt
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried dill
1 tsp Lemon juice
PREPARATION
Heat the olive oil in a large pot over medium-high heat, sear the salmon chunks until golden but not cooked through, then remove and set aside.
In the same pot, sauté the onion, celery, and carrots until they begin to soften and become fragrant.
Stir in the diced potatoes and seafood broth, bringing the mixture to a gentle boil.
Reduce the heat and simmer for 10 minutes or until the potatoes are fork-tender.
Return the salmon to the pot and simmer for 2 minutes, then temper the Greek yogurt with a ladle of broth and stir it in.
Season with sea salt, black pepper, dried dill, and lemon juice before serving this hearty soup.