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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...

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October 07 2017

Coconut and Red Palm Oil Salmon Chowder

By Worker Bee
7 Comments

PrimalWild 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

Ingredients

Primal

  • 3 tablespoons red palm oil (45 ml) (Look for sustainable varieties.)
  • 1 leek, white and pale green parts only, halved and thinly sliced
  • 2 stalks celery, cut into thin half-moons
  • 1 kohlrabi or rutabaga, peeled and cut into 1-inch/25 mm cubes
  • 3 cups chicken stock (700 ml)
  • 1 cup full fat canned coconut milk (or whole cream) (240 ml)
  • 1 1/2 pounds salmon, cut into 2-inch pieces (skin removed), lightly salted (680 g)
  • 1 tablespoon finely chopped fresh dill (15 ml)

Instructions

Primal

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.

Primal

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7 thoughts on “Coconut and Red Palm Oil Salmon Chowder”

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  1. What’s your take on salmon (wild caught) post Fukushima? I’m still pretty hesitant, as the people that tell me it’s ‘safe’ are the same ones telling me I need more whole grains…Any links to safety studies that are trustworthy? I’m not finding much that says Pacific seafood is safe to eat.

  2. This sounds great! Always have wild salmon in the freezer and happen to have red palm oil and coconut milk in the pantry…might make it this week!

  3. This was the third Sisson recipe I’ve tried since buying TKRD book. The other two were really good but this one is pretty bland IMO. I would think that a squeeze of lime would really help give it some punch.

  4. I made this the other night, minus the kohlrabi and dill, and it was excellent. I’ll definitely make it again. More keto recipes using red palm oil, please!

  5. This soup is delicious, but it could use a bit more flavour. I added some lemongrass paste, chili flakes and a few drops of fish sauce to enhance the soup. Note: the ingredients in fish sauce are anchovy extract, fish, salt and sugar. The sugar lists as 0g per 1TBSP in the Nutrition.