Leftover Salmon Chowder

I made this recipe with leftovers from the other night and some chopped & canned veggies. It was super duper easy, it took about 15 minutes, and it turned out really good!

Ingredients:

  • 250 grams cooked salmon (you could use a can if you don’t feel like cooking!) 
  • 100 grams cooked rice
  • 2 cups water
  • 1/4 of an onion, chopped
  • 2 stalks celery, chopped
  • 1 cup kale, chopped
  • 1 clove garlic, chopped
  • 1/4 cup canned corn
  • 2 tbsp fresh dill, chopped
  • 1/4 tsp old bay (ish… probably not this much)
  • some cumin seeds and a bay leaf
  • salt & pepper to taste
  • 2 tbsp cream

Method:

Put the chopped onions, celery, garlic, and canned corn in a pot and sautee until the onions are soft. Then add a couple cups of water, the bay leaf, the kale, and the salmon and rice. Once it has cooked for a little while and the water comes to a boil, reduce the heat and add the cream, salt, pepper, and old bay.

Serve hot.

This recipe could easily serve two (or three honestly). I attempted to eat the whole thing, but failed.

6/19/13 Food Log

Breakfast:

  • 1 egg – the yolk accidentally fell in, so I called it a happy accident 😉 
  • 3 egg whites
  • 2 cups kale
  • 2 small tomatoes
  • 1 tbsp olive oil
  • Coffee w/ cream

Lunch:

Salad Bar – lots of grainy shit on top of lettuce 

  • 1/2 cup brown rice
  • 5 oz chicken breast
  • 2 cups romaine
  • roasted cauliflower
  • 1 tbsp quinoa salad
  • 1 tbsp barley salad
  • 1 tbsp tabouleh
  • 2 tbsp yogurt curry dressing
  • black coffee

Dinner: 

  • 80% of the recipe above. I couldn’t finish it though. 
  • 100grams blueberries
Advertisements

One thought on “Leftover Salmon Chowder

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s