Mold Detox Friendly Salmon Chowder with Dill

Total time50 min

Prep time15 min

Cook time35 min

4.8

(23)

Mold Detox Friendly Salmon Chowder with Dill

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Ingredients

4 servings

2 tbsp extra virgin olive oil
1 medium yellow onion, finely diced
3 stalks celery, thinly sliced
4 cloves garlic, minced
1 tsp ground turmeric
½ tsp smoked paprika
Ingredient note
Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
1 lb sweet potato (about 1 large), peeled and cut into ¾-inch cubes
3 cups low-sodium chicken broth
1 can (13.5 oz) full-fat coconut milk
1 ½ lb skin-on salmon fillet, cut into 1 ½-inch chunks
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
¼ cup fresh dill, roughly chopped
2 tbsp fresh lemon juice

For serving

lemon wedges, for serving (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
2
Add the garlic, turmeric, and smoked paprika and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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