As I mentioned, I am participating in Lyn’s SuperFood Challenge, focusing on eating a different food each week from the book “SuperFoods Rx: Fourteen Foods That Will Change Your Life”.

This week, the Super Food is Wild Salmon!

As I previously mentioned, I am not the biggest fish fan.  It took me forever to get over my fear of fish, and only recently have started adding it to my diet.  However, I must admit, it is a nice change of pace every now and then!

This recipe really was the result of having some salmon and wanting to do something different with it.  All the recipes I found for salmon chowder had creamed corn and evaporated milk in them … not something I had on hand, or wanted to use!

I think it turned out really good.  I shredded the potatoes as to not make the soup too chunky – and then added riced cauliflower on top of that!

Salmon Chowder

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1 tbsp butter

1 tbsp extra virgin olive oil

1 medium onion, diced

3/4 cup celery, diced (1-2 sticks, depending on size)

3/4 cup carrots, diced (1-2 sticks, depending on size)

2 cloves garlic, minced

2 medium potatoes, peeled and shredded (to make 1 1/2 cups shredded potatoes)

1 cup cauliflower florets, riced in the food processor

4 cups water

6-8 oz fresh salmon

1 tbsp black peppercorns

2 bay leaves

In a large stockpot over medium heat, combine the butter and oil.  Add in the veggies:  onion, celery, carrots, garlic, potatoes and cauliflower.

In order to “rice” the cauliflower, just place the cauliflower florets in a food processor, and process until it turns to little pieces that resemble rice.  Booyah!  No one will even guess there is cauliflower in this soup!

Let veggies cook for 5 minutes or so, until they are slightly cooked.  Add in 4 cups water.  Reduce heat slightly, and allow water to come to a boil.

In a separate saucepan, add the salmon, peppercorns, and bay leaves.  Add water to cover the salmon.  Poach 20 minutes, or until the salmon flakes easily.  Separate the salmon into little pieces, and add to the soup.

Stir well, cooking just a few more minutes, and the soup is ready!  Add salt to taste – I needed about 1/2 tsp salt.

Served with buttermilk biscuits!