Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
Wild salmon, red palm oil and coconut milk is a magical trio of fat and flavor. These three ingredients transform into incredibly delicious chowder with the help of cubed kohlrabi or rutabaga, chicken stock, leek, celery, and fresh dill. This chowder is really creamy and rich, and a deeply flavorful meal brimming with healthy fats.
Red palm oil is fantastic in a creamy soup or stew, making the texture richer and smoother. Red palm oil is also extremely nutrient dense, rich in beta-carotene, vitamin E, CoQ10, vitamin K1, and other antioxidants. Once you get in the habit of cooking with red palm oil, it’s easy to go through an entire jar. In addition to soups and stews, use it to sauté or roast vegetables and cook eggs.
Time in the Kitchen: 45 minutes
Servings: 2 to 4
Heat red palm oil in a deep, wide skillet or Dutch oven over medium heat.
Add leek and celery. Saute until celery is soft, about 5 minutes. Season lightly with salt.
Add kohlrabi/rutabaga, chicken stock and coconut milk. Simmer gently until the kohlrabi/rutabaga is easily pierced with a fork, 15 to 20 minutes.
Add salmon to the broth. Simmer, with a lid, until salmon is cooked through, 3 to 5 minutes. Add fresh dill before serving.