Salmon, Celeriac and Potato Chowder with Dulse

Indulge in the flavors of traditional Irish cuisine with a hearty and nutritious Dulse and Salmon Chowder. Dulse, a dark green and briny seaweed, lends its distinctive flavor to this chowder, which is complemented by the creamy richness of salmon, potatoes, and cream. This satisfying dish can be enjoyed as a full meal and is a favorite at our dinner table, especially when paired with a crusty loaf of whole-grain sourdough bread.

Dulse, a common ingredient in Irish cooking, not only adds a unique taste but also offers a dose of essential minerals and iodine, promoting thyroid health. To elevate the flavors, this recipe utilizes Sea Vegetable Broth instead of a seafood-based stock, resulting in a delicate and balanced base that allows the distinct flavors of dulse and salmon to shine.

As you savor each spoonful of this chowder, the combination of tender salmon, creamy potatoes, and the delicate brininess of dulse will transport you to the rugged coastlines and cozy kitchens of Ireland. Serve it alongside a crusty loaf of whole-grain sourdough bread, and you’ll experience the perfect harmony of flavors and textures that make this dish a favorite among seafood lovers.

Prepare yourself for a soul-warming dining experience with this nourishing Dulse and Salmon Chowder, embracing the culinary traditions of Ireland while offering a wholesome and satisfying meal for your loved ones.

Now, let’s delve into the recipe, organized with bullet points for the ingredients and instructions.

INGREDIENTS:

• 1 leek, root end and tough green parts reserved
• 2 sprigs thyme
• 2 bay leaves
• 2 teaspoons whole black peppercorns
• 2 tablespoons butter
• 1 teaspoon finely ground sea salt
• ½ teaspoon finely ground white pepper
• 1 small celeriac, chopped
• ¾ pound red potatoes, peeled and chopped
• 4 cups Sea Vegetable Broth
• ¾ pound wild-caught skinless Alaskan salmon fillets, cut into 1-inch pieces
• 1 ounce dulse, picked over
• 1 cup heavy cream

INSTRUCTIONS:

1. Tuck the root end and tough green parts of the leek into a 100% cotton muslin bag or tie them together in cheesecloth, along with the thyme, bay leaves, and black peppercorns.
2. Slice the white and light green part of the leek in half lengthwise, then slice it crosswise into half-moons approximately ¼ inch thick.
3. In a Dutch oven, melt the butter over medium heat. Once melted and foamy, add the sliced leek. Reduce the heat to medium-low and sprinkle with sea salt and white pepper. Cover the pot and let the leek sweat until fragrant and tender, about 8 minutes.
4. Stir in the chopped celeriac and potatoes, followed by the Sea Vegetable Broth. Add the sachet of herbs prepared earlier and cover the pot. Simmer for 20 minutes, or until the potatoes are just tender.
5. Add the salmon and dulse to the pot. Continue cooking, covered, for an additional 10 minutes, being careful not to disturb the pot.
6. Turn off the heat and remove the sachet of herbs. Season the chowder to taste with sea salt, then stir in the heavy cream.
7. Serve the Dulse and Salmon Chowder warm, savoring each spoonful of its rich and creamy goodness.