13 Ratings
  • 4 Rating Star 6
  • 5 Rating Star 3
  • 3 Rating Star 2
  • 1 Rating Star 1
  • 2 Rating Star 1
  • 13 Ratings

Roasting brings out the flavor of the vegetables in this soup recipe. The jalapeno pepper and chili powder add some spice.

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Ingredients

  • 3 6 ounces fresh or frozen skinless salmon fillets

  • 1 – 2 teaspoon chili powder

  • ½ teaspoon salt

  • 2 red sweet peppers, halved lengthwise and seeded

  • 1 sweet onion, cut into 1/2-inch slices

  • 1 fresh jalapeño chile pepper, halved lengthwise and seeded

  • 2 14.5 ounces chicken broth

  • 1 14.5 ounce fire-roasted diced tomatoes, undrained

  • Salt

  • Ground black pepper

  • 1 tomato, chopped (about 3/4 cup)

  • 2 tablespoons coarsely chopped fresh Italian (flat-leaf) parsley

  • 1 avocado, peeled, pitted, and sliced

  • Chili powder

Directions

  • 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.

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  • Preheat oven to 425 degrees F. Place sweet peppers, onion, and jalapeño 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.

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  • 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.

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  • 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.

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  • 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.

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Nutrition Facts

218 calories, 9 g fat (1 g saturated fat, 3 g polyunsaturated fat, 4 g monounsaturated fat), 48 mg cholesterol, 976 mg sodium, 14 g carbohydrates, 3 g fiber, 6 g sugar, 20 g protein.

Reviews

13 Ratings
  • 4 Rating Star 6
  • 5 Rating Star 3
  • 3 Rating Star 2
  • 1 Rating Star 1
  • 2 Rating Star 1