Smoky Tomato-Salmon Chowder

By JenHall

This is zoned for 4 servings consisting of 3 blocks protein, 1+ block carbs, 3 fat.

This is very good - takes a little while though to roast the veggies & cook the salmon - give yourself time!!

Ingredients

• 18 oz. salmon (12 protien)
• 1 to 2 teaspoons chili powder
• 2 medium red sweet peppers, halved lengthwise & seeded (1+ carb)
• 1 medium sweet oinion, cut in 1/2-inch slices (1 carb)
• 1 jalapeno pepper, halved lengthwise & seeded
• 2 14 oz. cans chicken broth
• 1 14.5 oz. can fire-roasted diced tomatoes (2 carb)
• 3/4 cup tomato, chopped (1/2 carb)
• 2 tablespoons coarsely-chopped fresh italian (flat-leaf) parsley
• 12 tablespoons avocado (about 2 avocados), chopped (12 fat)

Preparation

Step 1

Preheat oven to 425 degrees.

Sprinkle salmon with chili powder and 1/2 teaspoon salt. Cover and refrigerate while roasting vegetables.

Place sweet peppers, onion, and jalapeno pepper, cut sides down, on foil-lined baking sheet. Roast 20 minutes. Loosely wrap vegetables in foil; let stand 15 minutes.

Meanwhile, place salmon in a shallow greased baking pan - bake at 375 for about 15 minutes or until salmon flakes easily when tested with a fork; keep warm.

With sharp knife, loosen and peel skins from peppers; discard skins. Coarsely chop peppers and onion; transfer to large saucepan. Add broth and undrained tomatoes. Bring to boiling, stirring occaisionally. Remove from heat. Season with salt and pepper. Fold in chopped tomato and parsley.

To serve, ladle chowder into shallow bowls. Break salmon in pieces and divide among bowls. Top with avocado (3 tablespoons per serving) and sprinkle with chili powder.