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
- 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)
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.