Salmon Chowder

Smoky Tomato-Salmon Chowder

Enjoy the robust flavors of spicy salmon and fire-roasted tomatoes in this smoky, low-carb soup. Smooth, sinful decadence Top with slices of avocado for a cool contrast.

Ingredients

•  3 6 - ounces fresh or frozen skinless salmon fillets
•  1 -2 teaspoons chili powder
•  2 medium red sweet peppers, halved lengthwise and seeded
•  1 medium sweet onion, cut in 1/2-inch slices
•  1 jalapeno pepper,
•  2 1/2 cups reduced-sodium chicken broth
•  1 14 1/2 - ounce can fire-roasted diced tomatoes
•  1 cup water
•  1 large fresh tomato, chopped (about 3/4 cup)
•  2 tablespoons chopped parsley
•  2 Spring Onions
•  1 medium avocado, peeled, pitted and sliced
•  Chili powder

Directions

1.  Thaw salmon, if frozen. Pat dry with paper towels. Sprinkle with chili powder and 1/2 teaspoon salt. Cover and refrigerate while roasting vegetables.
2.  Preheat oven to 425 degrees F. Place sweet peppers, onion, and jalapeno pepper, cut sides down, on foil-lined baking sheet. Roast 15 to 20 minutes. Loosely wrap vegetables in foil; let stand 15 minutes.
3.  Meanwhile, place salmon in a shallow greased pan; fold under thin edges. Bake 4 to 6 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork; keep warm.
4.  With sharp knife loosen and peel off skins from peppers; discard skins. Coarsely chop peppers and onion; transfer to large saucepan. Add broth, undrained tomatoes, and water. Bring to boiling, stirring occasionally. Remove from heat. Fold in chopped tomato, spring onions and parsley.
5.  To serve, ladle chowder into shallow bowls. Break salmon in pieces and divide among bowls. Top with avocado slices and sprinkle with chili powder. Makes 6 main-dish servings.