Smoky Tomato-Salmon Chowder
Enjoy the robust flavors of spicy salmon and fire-roasted tomatoes in this smoky, low-carb soup. Smooth, sinful decadence Top with slices of avocado for a cool contrast.
- 3 6 – ounces fresh or frozen skinless salmon fillets
- 1 -2 teaspoons chili powder
- 2 medium red sweet peppers, halved lengthwise and seeded
- 1 medium sweet onion, cut in 1/2-inch slices
- 1 jalapeno pepper,* halved lengthwise and seeded
- 2 1/2 cups reduced-sodium chicken broth
- 1 14 1/2 – ounce can fire-roasted diced tomatoes
- 1 cup water
- 1 large fresh tomato, chopped (about 3/4 cup)
- 2 tablespoons chopped parsley
- 2 Spring Onions
- 1 medium avocado, peeled, pitted and sliced
- Chili powder
- Thaw salmon, if frozen. Pat dry with paper towels. Sprinkle with chili powder and 1/2 teaspoon salt. Cover and refrigerate while roasting vegetables.
- Preheat oven to 425 degrees F. Place sweet peppers, onion, and jalapeno pepper, cut sides down, on foil-lined baking sheet. Roast 15 to 20 minutes. Loosely wrap vegetables in foil; let stand 15 minutes.
- Meanwhile, place salmon in a shallow greased pan; fold under thin edges. Bake 4 to 6 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork; keep warm.
- With sharp knife loosen and peel off skins from peppers; discard skins. Coarsely chop peppers and onion; transfer to large saucepan. Add broth, undrained tomatoes, and water. Bring to boiling, stirring occasionally. Remove from heat. Fold in chopped tomato, spring onions and parsley.
- To serve, ladle chowder into shallow bowls. Break salmon in pieces and divide among bowls. Top with avocado slices and sprinkle with chili powder. Makes 6 main-dish servings.