This dairy-free build-your-own Triple Seafood Chowder is one of my favorite comforting, most nutrient-dense recipes on this site! It contains gut-healing bone broth, anti-inflammatory wild seafood and veggies, and has the most delicious smoky, creamy, bright finish. I like adding a big scoop of organic rice to make it even heartier and more filling.
This photo is a “double” seafood chowder made with wild bay scallops (the tiny kind) and smoked sardines. I added organic jasmine rice cooked in the Instant Pot – the easiest most fool-proof way to cook perfect rice every time.
The build-your-own version above includes wild shrimp, wild sockeye salmon and smoked kippers.
What you need for your own Build-Your-Own Seafood Chowder
Two to three kinds of wild seafood: I highly recommend including at least one smoked seafood for the tastiest results. I like Bar Harbor brand Smoked Sardines and Smoked Kippers which you can find in the canned seafood aisle of most grocery stores.
Flavorful homemade or high-quality store-bought broth: I prefer using chicken or seafood broth for this recipe for the most mild, appealing flavor. My favorite storebought brand is Bonafide Provisions.
The vegetables listed in the recipe: The mire-poix of onions, carrots and celery is integral for starting off with a flavorful base. I add in cubed white sweet potato for a hearty starch like a traditional chowder. If you eat corn, you can certainly add some frozen corn kernels as well.
Seasonings: I go fairly light on the seasonings in this recipe so the fish and veggies can stand out, but I’ve been known to double up on the dill, add fresh dill, add dried parsley, marjoram and extra thyme. That’s the beauty of food – you get to customize to YOUR palate! We don’t all have the same taste buds so use this recipe as a base and adjust to your liking if desired.
Make it lower carb by replacing the white sweet potatoes with rutabaga and serving over cauliflower rice!
Triple Seafood Chowder
- 2 tablespoons olive oil
- 2 cups diced yellow onion
- 1 1/2 cups peeled and cubed white sweet potato (1/3-inch cubes)
- 3 ribs celery, finely chopped
- 2 large carrots, finely chopped
- 3/4 teaspoon sea salt, divided
- 1 bay leaf
- 1 cup coconut cream (see tip)
- 2 cups Beef, Fish or Pork bone broth
- 8 ounces wild salmon, cubed
- 8 ounce pre-cooked shrimp, tails removed
- 3.5 ounce can smoked kippers
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried basil
- 1/3 cup packed finely chopped parsley
- 1 teaspoon lemon zest
- 1/2 lemon, juice
- Heat olive oil in a large pot over medium-high heat. Sautee onion, celery, carrots, potatoes, 1/4 teaspoon sea salt, and bay leaf until the vegetables are crisp-tender, 6 to 8 minutes.
- Add coconut cream and broth to the pot and bring to a low boil. Stir in salmon, shrimp, kippers, thyme, dill, basil, and remaining 1/2 teaspoon sea salt. Cook for 5 minutes until the salmon is cooked through and the vegetables are to desired tenderness. Remove from heat.
- Stir in parsley, lemon zest and lemon juice. Ladle into bowls and serve with a scoop of cauliflower rice or white rice for a hearty meal.
Tip: Replace coconut cream with 1/2 cup pureed cooked white sweet potato instead, if desired.
I got a bag of Meyer lemons at Trader Joe’s yesterday and knew I had to put them to good use. If you haven’t played around with these lovely little lady lemons, they taste like a mix between a citrus-y lemon and a sweet mandarin. It’s a very unique flavor and lends itself well as a complement to rich, fatty wild salmon.
Don’t be fooled by the title of this recipe though – it is by no means sweet and saccharine. Gently simmering fresh-squeezed Meyer lemon juice with a bit of coconut sugar and sea salt actually results in a delicious bright and tart liquid that the salmon pieces cook in. I find it best to use skinless salmon in this recipe for the most even cooking, but I typically consume the skin of wild salmon. The basil is the perfect pairing to the tartness of the salmon because it actually adds a complex sweetness to the dish.
They would go so well together! If you drink wine, I shall suggest a Sauvignon Blanc as the perfect pairing! Yes, I shall. I just texted my brother-in-law that my new house makes me want to drink wine during the day. The kitchen is gorgeous and the floor plan is open concept which makes me wonder why sectioned homes were even a thing in the 50’s and 60’s. Who wants to live in a box inside a box? Not this mouse.
I’m fairly obsessed with my new neighborhood as well because it’s about a 2 mile walk to the beach and has beautiful old Florida trees. I usually curse the humidity but it’s nice to have that fresh-faced glow back. Although my hands and feet look like a baby Shrek. We will just focus on my dewey skin to keep things positive.
Right now I’m diffusing this Holiday Blend of essential oils while watching Bravo with the Christmas tree on while my baby naps. It’s kind of perfect. I should be cleaning, or building furniture, or watering my plants, but I’m taking a few hours of me-time which hasn’t happened much lately.
I can’t go long without a good restful day. I’ve learned my lesson the hard way by over-scheduling myself, so now I try to live a leisurely life as much as possible. Which means hand-squeezing lemons and frolicking to Christmas tunes while no one is watching.
Meyer Lemon Caramelized Salmon
- 1/4 cup Meyer lemon juice, fresh-squeezed
- 1 tablespoon coconut sugar
- 1/4 teaspoon sea salt
- 2 6-ounce filets of wild salmon
- sliced fresh basil leaves, for serving
In a medium-size stainless steel saucepan
, whisk together the lemon juice, coconut sugar and sea salt
. Bring to a simmer over medium heat, stirring frequently for 4 to 5 minutes until the liquid is darkened and caramelized. It will not thicken into a caramel.
Meanwhile, chop salmon into 1-inch pieces. In two batches, cook salmon pieces for 2 minutes per side for a total of 4 to 5 minutes until the center is no longer a translucent pink. Transfer salmon to a serving plate, drizzle any leftover liquid on top, and sprinkle with a bit more sea salt
and the fresh basil.
I prefer thick filets of salmon for this recipe since we are chopping them into chunks.
February is a month where you can & should show off your new-found or well-seasoned cooking skills for loved ones. Complex flavors, creamy pasta, AND a nutrient-dense outcome may seem like the enigma of the paleo autoimmune protocol, but I have solved that puzzle for you!
Check out my Smoked Clam Linguine which is not only AIP-compliant, but also will help you meet your Whole30, 21dsd, or Low Carb goals (if you’re still riding out those goals from your new year resolutions!)
Happy Valentine’s Day to you all and be sure to celebrate, whether or not you have a significant other or not, because a day dedicated to love should not be missed!
This Paleo salmon entree is crusted in crushed rosemary pork rinds and baked to buttery perfection and then served with dairy-free lemon cream sauce for dipping!
I never thought I would be a person who enjoys eating fried pig’s skin. In fact, pork rinds freaked me out when I was a kid, and I believed they were only for truck drivers and men at truck stops. Anything to do with trucks = crunchy porcine dermis. Then I had them at Publican in Chicago, and I was like “I am a long lost trucker. My heart is made for the road.” Not really, but now I get super excited when I see them on menus or at farmer’s markets these days! Well when Bacon’s Heir came out with an AIP-friendly flavor last year, I ordered a big case of them. I recall going through them rather quickly. So quickly that we thought someone broke into the apartment and stole half the lot. I’d never heard of that company prior to them making a bit of a name for themselves in the Paleo community. I remembered seeing a couple bloggers use their “Pork Dust” to crust different cuts of meat and for tempura style vegetables.
Since I’m traveling a good bit for the next 2 weeks, I wanted to bring along a few hearty AIP staples so I didn’t blow up into smithereens out of hangriness. I double checked my spelling of smithereens on Google and was pleased to find out I spelled it correctly on the first go. Brings me back to 5th grade spelling bee (2nd place). Lost on “government”. Little did I know that word would continue to be the bain to my Millenial existence for years to come.
On Friday, I’ll be posting a delicious side dish recipe that would wonderful with this salmon that also uses the Lemon Cream Sauce. You’ll just need carrots and olive oil for it, if you want to plan your shopping list before then!
Rosemary Pork Dusted Salmon
- 1 lb wild salmon filets, pins removed
- 2 to 3 tbsp Lemon Cream Sauce
- 1 cup Bacon's Heir Rosemary Sea Salt Pork Clouds*, finely crushed in a blender
- 1/2 tsp sea salt
- Lemon slices for serving
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Coat tops and sides of salmon with cream sauce which will help pork dust adhere.
- Mix Pork Clouds with sea salt and press into the top and sides of salmon to make a medium-thickness coating.
- Bake for 12-15 minutes depending on thickness of salmon for fully cooked salmon. For medium cooked salmon, bake for 10 minutes or until the center remains a deep pink color.
- Broil on high for 2 minutes until the top is crispy and golden.
- Serve with lemon slices and leftover Lemon Cream Sauce.
*If using plain pork rinds (or "chicarrones"), add 1 tsp finely minced fresh rosemary to blender with pork rinds and sea salt.
Make it a meal by adding these Blistered Carrots with Lemon Cream Sauce as your side dish!
Blistered Carrots with Lemon Cream Sauce
- 1 tbsp olive oil
- 8 large carrots, rinsed and dried
- 1/4 tsp sea salt
- Lemon Cream Sauce, for serving
1. Preheat oven to 400 degrees.
2. Heat olive oil in a large oven-proof skillet over medium-high heat.
3. Blister carrots by sprinkling with sea salt and searing for 2 to 3 minutes per side for about 6 to 8 minutes total. Watch as the carrot goes from a golden yellow in spots to a blistered and charred look (only in spots). Remove from heat at this time.
4. Finish cooking ovens in the oven by roasting for 15-20 minutes until fork tender. Be sure to flip carrots over halfway through cooking time.
5. Pour desired amount of Lemon Cream Sauce in the bottom of a serving dish. Lay carrots on top and serve warm.
Make It A Meal! Serve with broiled or pan-cooked salmon or cod with extra Lemon Cream Sauce ladled on top!
My newest guest post recipe on Autoimmune Paleo is a triple threat: simple to prepare, nutritious, and refreshing enough for a hot summer day. I envision myself lounging around on the pool deck in mid-July after a long day playing in the ocean, kicking back with a fizzy Kombucha, ceviche, and some plantain chips with guac! Does that not sound like perfection? Okay true perfection would be an ice cold lager, but that ain’t happening.
To make this an even quicker preparation, find pre-cooked shrimp at your seafood counter. You could even grill the shrimp for added flavor. I would marinade them in some lime juice, olive oil and garlic beforehand for extra flavor!
So just how healthy is Shrimp Ceviche Salad?
Shrimp is rich in copper, selenium, omega-3’s, and vitamin B12. I don’t recommend making it a huge portion of your seafood budget because it’s difficult to source wild-caught and sustainably caught shrimp these days. Sad face. They are often farmed and/or trolled, so chat with your local fish dude and ask him what your best option is!
Get the recipe for
You don’t see bacon and salmon together frequently in recipes, but I’m here to say that is a culinary mistake. Flaky salmon takes on a sweet, smokey flavor when crusted with chopped bacon, herbs, and a little lemon to round things out. This is a recipe easy enough to whip up on a weeknight but also special enough to serve to company!
Fish sticks coated in sweet potato chips which makes them grain & egg-free!
I think every adult wishes they were still a child. I certainly long for the summers that seemed endless, sticky, and deliciously peppered with family BBQs, birthday parties, and post-soccer game orange slices.
When you’re a kid, you appreciate moments for what they are… you’re not thinking about what comes next, or what others may be doing/thinking/feeling. I miss that. I guess what I mean is life is pretty easy when you’re a self-centered pre-teen. That’s why play is so important for us old timers.
I take time everyday to do something “fun” albeit to me “fun” is 50 jump squats followed by some sprint intervals. Fun is also cooking dinner for my husband, taking my dog on a long walk through Lincoln Park, or gabbing with a distant friend over the phone.
One of the reasons I was so attracted to my husband is his inability to grow up. Most women would probably mean that as a dig, but I intend it to be a compliment. Play, laughter, and silliness comes easily to him although he is approaching 37 years old.
When my brain is “go, go, go”, I like to stop and watch him play with Rafael, our dog. It reminds me that my little doodle won’t be here forever, so I best enjoy him, snuggle him, and chase him as much as possible these next several years!
Side note: my dog likes AIP fish sticks. He’s a paleo pup and eats a lot of grass-fed beef and free-range chicken. I guess that makes him in the top 1% of his species. But man, he inhaled these faster than that 95 lb chick beating the world record for hot dog eating.
AIP Fish Stick
- 1 5oz bag Jackson's Honest Sweet Potato Chips
- 1 lb cod, cut into 2-inch sticks
- 1 1/2 tsp dried oregano
- 1/2 lemon, juice only
- 1/4 cup coconut milk
- Preheat oven to 425 degrees. Pulse sweet potato chips in a blender/processor until ground into small pieces (but not flour). Mix chips and oregano in a shallow bowl.
- In a separate shallow bowl, whisk coconut milk and lemon juice with a pinch of salt.
- Dip fish sticks in wet ingredients first then roll in sweet potato chips to coat. Lay on a wire rack placed on a rimmed baking sheet (alternatively, you can place them on parchment-lined baking sheet, but the bottom won’t crisp up). Repeat with remaining fish sticks.
- Bake for 12-13 minutes until fish sticks can be easily pierced with a fork. Serve with extra lemon juice, a sprinkle of sea salt, and tartar sauce (Paleo) or coconut cream mixed with fresh dill, salt, and pepper (AIP).