Smoky Tomato Salmon Chowder
6 ounces fresh or frozen skinless salmon fillets
teaspoons chili powder
medium red sweet peppers, halved lengthwise and seeded
medium sweet onion, cut into 1/2-inch slices
fresh jalapeno chile pepper, halved lengthwise and seeded
14 1/2 ounce can chicken broth
14 1/2 ounce can fire-roasted diced tomatoes, undrained
Ground black pepper
large tomato, chopped (about 3/4 cup)
tablespoons coarsely chopped fresh Italian (flat-leaf) parsley
medium avocado, peeled, pitted, and sliced
- Thaw salmon, if frozen. Rinse; pat dry with paper towels. Sprinkle with the 1 to 2 teaspoons chili powder and the 1/2 teaspoon salt. Cover and refrigerate while roasting vegetables.
- Preheat oven to 425 degrees F. Place sweet peppers, onion, and jalapeno pepper, cut sides down, on foil-lined baking sheet. Roast for 15 to 20 minutes. Loosely wrap vegetables in foil; let stand for 15 minutes.
- Meanwhile, place salmon in a shallow greased baking pan; fold under thin edges. Bake for 4 to 6 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork; keep warm.
- With a sharp knife loosen and peel off skins from peppers; discard skins. Coarsely chop peppers and onion; transfer to a large saucepan. Add broth and canned tomatoes. Bring to boiling, stirring occasionally. Remove from heat. Season to taste with salt and black pepper. Fold in chopped tomato and parsley.
- To serve, ladle chowder into shallow bowls. Break salmon into pieces and divide among bowls. Top with avocado slices and sprinkle with additional chili powder.
Nutrition Facts(Smoky Tomato Salmon Chowder)
- Per serving:
- 218 kcal cal.,
- 9 g fat
- (1 g sat. fat,
- 3 g polyunsaturated fat,
- 4 g monounsatured fat),
- 48 mg chol.,
- 976 mg sodium,
- 14 g carb.,
- 3 g fiber,
- 6 g sugar,
- 20 g pro.
- Percent Daily Values are based on a 2,000 calorie diet