Part 3 of the Grilled Whole Salmon leftovers series. In this recipe, I’ve used the salmon head that was set aside in the original fish prep for a rich stock that can be made into soups or frozen for later use.
Looking for a simple yummy one-pot meal? Here’s a chicken curry soup that can be served thick over rice or more brothy on its own. I love coconut! Almost as much as I love avocado. In this dish, it adds a nice creamy flavor that wonderfully complements the curry spices.
Over medium heat, melt coconut oil in a Dutch oven and add chopped onions and carrots. Sauté for about 10 minutes, then add curry powder and fresh ginger root. Sauté another 5 minutes, then add coconut milk and chicken or vegetable stock. Cover and simmer for about 30 minutes, until carrots are soft. Pour into a blender or puree in the same pot with an immersion blender. Can be served with a dollop of crème fraiche and fresh chives.