Miso Salmon Chowder

Ingredients

Ingredients

• 1 lb salmon filet, skin removed
• 2 garlic cloves
• 5-6 yukon potatoes
• 5-6 savoy cabbage leaves
• 1 Tbsp tomato paste
• 1 qt chicken stock
• 2 bay leaves
• 2 Tbsp white miso
• 1/2 cup heavy cream
• 1/2 cup dill
• 1 Tbsp hot sauce
• 1/4 lemon
• 1 leek

Instructions

1. Remove skin from the salmon filet and slice into bite sized pieces.
2. Slice leek lengthwise and wash thoroughly, then finely chop.
3. Thinly slice (or mince) garlic cloves, and roughly chop a handful of dill.
4. Cut potatoes into roughly 1” chunks.
5. Heat olive oil in a large pot over medium heat.
6. Gently saute leeks and garlic for 1-2 min until they start to soften, then add tomato paste.
7. Stir to incorporate and caramelize the paste on the bottom of the pan, then add chicken stock and bring to a boil.
8. Once boiling, add potatoes, then season with salt, pepper and add bay leaves.
9. Keep at a gentle simmer and cover for 5-6 minutes.
10. Tear the savoy cabbage leaves into bite size pieces and add to the pot (can substitute with other types) and stir to wilt.
11. Add in miso and stir to dissolve, then gently add in the salmon pieces.
12. These will cook fairly quickly as you add the rest of the ingredients.
13. Once the salmon is in, finish with heavy cream, dill, a squeeze of lemon, hot sauce, plus salt and pepper to taste.
14. Stir everything together gently as to not break the salmon pieces.
15. Serve into individual bowls and finish with a drizzle of olive oil, dill, and extra cracked pepper.