Nordic Salmon Chowder with Saffron
Dive into the comforting flavors of the Nordics with this luxurious Nordic Salmon Chowder with Saffron. Packed with tender, flaky salmon, this creamy chowder boasts the vibrant color and subtle floral notes of saffron, perfectly complemented by hearty vegetables like carrots, celery, and potatoes. A splash of dry white wine and a hint of fresh lemon juice brighten the dish, while a sprinkle of dill adds a touch of herbal freshness. Simmered in a rich fish stock and finished with silky heavy cream, this chowder strikes the perfect balance between indulgent and wholesome. Perfect for a cozy dinner or an impressive starter, this Scandinavian-inspired dish delivers restaurant-quality results in just 50 minutes.
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Recipe Information
Ingredients
- 500 g Salmon fillet (skinless)
- 2 tbsp Unsalted butter
- 1 medium Yellow onion (finely chopped)
- 2 Garlic cloves (minced)
- 1 medium Carrot (peeled and diced)
- 1 Celery stalk (diced)
- 2 medium Potatoes (peeled and diced)
- 1 liter Fish stock
- 200 ml Heavy cream
- 125 ml Dry white wine
- 0.5 tsp Saffron threads
- 1 Bay leaf
- 2 tbsp Fresh dill (chopped)
- 1 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 2 tbsp Lemon juice
Instructions
Cut the salmon fillet into bite-sized pieces and set aside in the refrigerator.
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic, diced carrot, and celery to the pot, and cook for another 2-3 minutes, stirring occasionally.
Add the diced potatoes to the pot. Pour in the fish stock and white wine, then stir in the saffron threads and add the bay leaf.
Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
Stir in the heavy cream and season with salt and black pepper. Simmer for an additional 5 minutes over low heat.
Add the salmon pieces to the pot and cook for 5-7 minutes, or until the salmon is just cooked through and tender.
Remove the bay leaf and stir in the lemon juice and chopped fresh dill.
Taste and adjust seasoning, if necessary. Serve hot, garnished with extra dill if desired.
Nutrition Facts
Calories |
2466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 4529 mg | 197% | |
| Total Carbohydrate | 101.7 g | 37% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 14.3 g | ||
| Protein | 167.5 g | 335% | |
| Vitamin D | 46.3 mcg | 231% | |
| Calcium | 302 mg | 23% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3887 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
