- Written by Cynthia Presser
Some of my favorite Brazilian ingredients are in this creamy soup: coconut milk, lime juice and cilantro. I created this recipe a copuple of years ago; and even as delicious as it is, I did not repeat it for a while until my husband decided that he wanted to try the paleo diet. That made me research back to some of my recipes that I had not touched in a while... Well, it was well worth it because my husband was raving about this dish after I made it for him - and for me too of course ;)
This delicious soup is perfect for this time of year: rich and delicious, but also healthy! It fullfiled perfectly his "paleo demands" - which means no dairy or grains. This easy soup can also be served over rice, if you prefer.
- 3 tablespoons olive oil (or coconut oil), divided
- 2 salmon fillets (6 ounces each)
- Salt and freshly ground black pepper
- ½ medium onion, thinly sliced
- 1 red bell pepper, seeded and chopped
- 3 garlic cloves, minced
- 2 tomatoes, chopped
- ¼ cup lime juice
- 2 tablespoon chili pepper paste
- 2 cups (1 can) unsweetened coconut milk
- 1 cup low-sodium vegetable broth
- ½ cup cilantro, chopped
- ½ cup basil, chopped
In a large sauce pan, heat 2 tablespoons olive oil until shimmering. Add salmon and sear both sides, 1 minutes per side. Remove from pan and carefully remove skin. Season with salt and pepper. Set aside.
Add remaining olive oil to the same pan. Add onions and bell peppers and cook, stirring occasionally, until vegetables are soft, 4 minutes. Add garlic and cook until fragrant, 1 minute. Add tomatoes and cook until tender, stirring occasionally, 5 minutes. Add lime juice, chili pepper, coconut milk and vegetable broth. Bring to light boil, stir and return salmon to pan. Turn heat down to medium and cook with lid tilted for 10 minutes, or until salmon flakes easily with a fork. Remove from heat and stir, breaking salmon apart. Fold in cilantro and basil. Serve immediately.