Ingredients
13
Time
20m
Serves
4
Recipe by Jaclyn Irwin
Ingredients
13
Time
20m
Serves
4
30-Minute Meal
1 tsp
Coconut Oil
1
Shallot
Chopped
1 tsp
Ginger
minced
2
Garlic Cloves
minced
2
Russet Potato
peeled and cubed
1 can
Full Fat Coconut Milk
2 cups
Chicken Stock
1/2 tsp
Kosher Salt
1/2 tsp
Turmeric Powder
3/4 lb
Salmon
skinless, chopped
2 stalks
Celery
chopped
3
Carrots
chopped
1 Tbsp
Lime Juice
1
Heat a dutch oven over medium heat and melt the coconut oil. Once hot, add the shallot and sauté for two to three minutes, until softened. Add the ginger and garlic and cook for 30 seconds, until fragrant.
2
Toss in the potatoes, coconut milk, broth, salt and turmeric and bring to a simmer. Cook for eight minutes, until the potatoes are just fork tender.
3
Add the salmon, celery and carrots and cook until the salmon is flaky, about eight to ten minutes.
4
Remove from the heat and stir in the lime juice. Divide into bowls and season with salt and pepper and garnish with cilantro if using. Enjoy!
5
Substitutions: Potatoes: use squash or sweet potatoes. Chicken broth: use water/vegetable broth or a seafood broth or clam juice.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
