Olive oil
Carrots, diced (about 3 small ones) Celery, diced (about 4 large ribs) 1 pound salmon, skinned and cut into big chunks (frozen OK) Lemon zest 4 cups chicken broth 1 can light coconut milk 1.5 pounds baby potatoes, cut in half, quarters or eighths depending on size Smoked paprika (to taste, I used 2-3 teaspoons) 1/4 cup chopped fresh dill 2-3 teaspoons ground sumac White wine, about ½ cup Heat olive oil in a soup pot. Add the smoked paprika, carrots and celery. When vegetables are softened, add broth, potatoes and lemon zest. Turn up heat to a boil. Reduce heat to a simmer. When potatoes are soft, add the coconut milk, sumac and white wine. Add the salmon until cooked through, about 5 minutes tops. Stir in dill before serving. Really good!
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Hi, I'm KathleenI started dabbling in cooking as a teenager. I've learned a lot over the years. Just ask my family about the "cheese ball" aka supposed to be fondue incident. At this point, cooking is relaxing to me. I also enjoy coming up with mashup recipes. Archives
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