Ingredients
Units
Scale
- 2 cans salmon
- 2 cups chicken broth
- 2 cups potatoes, cut into small cubes
- 1 cup chopped carrots
- 1 can light coconut milk
- 1/4 cup chopped celery or 1 tsp celery seed
- 1/2 cup diced onion or onion powder
- 2 tbsp olive oil
- 1 tbsp butter (OPTIONAL – Skip for 100% dairy free)
- 1–2 tsp dill weed, to taste
- 1–2 cloves garlic, crushed
Instructions
- Heat the olive and butter over medium heat until melted, add the onions and celery and saute until slightly tender.
- Add the crushed garlic to the onion and celery mixture. Saute on low-medium for 1 minute. (don’t scorch)
- Toss the carrots and potatoes into the mixture and saute for 2-3 minutes.
- Pour the chicken broth in and cover. Cook on medium until the potatoes are fork tender.
- Add the coconut milk and salmon. You can add more chicken broth, if needed. Mix well.
- Add the dill weed and salt and pepper, if desired. (cracked pepper is nice in this dish)
- Simmer for 10-15 minutes on low.
- Ladle into serving bowls with a sprinkle of dill weed on top. Enjoy!
Notes
You can sub cream or milk, if desired.
You can use fresh dill weed, onion and celery.
If using onion powder and/or celery seeds. Saute the garlic first, adding the celery seed, potatoes and carrots next, etc. Add the onion powder at the same time you add the dill weed.
