Ingredients:

  • 1.5 lbs wild-caught salmon, skin removed, cut into 1-inch chunks
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 1 tbsp extra virgin olive oil
  • 2 medium leeks, white and light green parts only, sliced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced
  • 2 tsp fresh thyme leaves
  • 8 oz bottled clam juice
  • 3 cups low-sodium vegetable broth
  • 1 cup light cream
  • 1/2 cup fresh dill, chopped
  • 1 tbsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/4 tsp smoked paprika

Instructions:

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed stockpot over medium heat. Add the sliced leeks and diced celery. Sauté for 5 minutes until softened and fragrant.
  2. Add the minced garlic and fresh thyme leaves to the pot. Stir constantly for 1 minute until fragrant.
  3. Pour in the clam juice and vegetable broth. Add the cubed Yukon Gold potatoes. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 10-12 minutes, or until potatoes are fork-tender.
  4. Stir in the light cream. Use the back of a wooden spoon to slightly mash a few potato cubes against the side of the pot to further thicken the broth.
  5. Add the salmon chunks to the pot. Immediately turn off the heat and cover the pot. Let the salmon poach in the residual heat for 5 minutes until opaque and tender.
  6. Stir in the fresh dill, lemon juice, salt, pepper, and smoked paprika. Serve immediately.