thai-inspired salmon chowder

Writing. Write, write, write. Study. Study Japanese. The two things I focus on most of the day each day - the two things I need to focus on. So, things like cleaning, organizing, laundry, and gasp, even cooking and gardening get put on hold. Of course I still cook (although not as much as I was during the winter) and try to make sure my new container plants survive, but cleaning has fallen a bit by the wayside. I'm definitely more thankful than ever for a husband who helps out with so much around the house, even though he works all day too.

This makes me feel sorry for Japanese housewives though. Wives with a full-time job are still expected to do the cooking and cleaning for their families. Japanese women are generally surprised that David does so much around the house, whether it's he or I that tells them. Though I like a lot about Japan and the culture, there are some things that don't sit well with me, and the lack of egalitarian marriages is one of them. I'm grateful that I, as a foreigner, am not restricted to such cultural traditions. However, if my spouse was Japanese, chances are that he would expect me to take on the bulk of house maintenance and cooking, even though I'm not Japanese. This isn't always true, but in general, it's how men in Japan are raised, and expectations they are taught.

I'm also grateful that my husband is a good cook, and that he likes (or at least seems to sometimes) chopping up veggies. And willingly cuts up the raw chicken that I don't particularly enjoy touching. Then I often execute the cooking process and ensure the final product is something I'm satisfied with (and usually if I am satisfied with it, David loves it). Sometimes I will do everything and sometimes David does everything, but the majority of the time we both help get dinner finished so we can eat at a reasonable time. Plus, it makes our evening time fun when we do things together.

A couple months ago, when winter was still hugging us tightly and refusing to let go, we decided to make salmon chowder one day. I made it a month or so before that and it turned out well. However, this particular day we were lacking many of the ingredients for regular chowder, such as milk and potatoes. Rather than have David go to the store, I decided to use the coconut milk we had in the cupboard and the sweet potatoes sitting on the table. As I sauteed onions and pulled out ingredients, I let creativity take over. Sweet potatoes and coconut milk, why not go in a Thai direction? I began to add various ingredients that I used for pad thai and curry dishes, mixing, seasoning and tasting as I went. Then it all came together; I knew it was ready, and yummy. Upon the first bite, David almost fell over, claiming he was in food heaven.

I did a quick internet search to see if I could find any similar recipes, but to no avail. Had I really created something unique and new? As one who adores food blogs and cooking recipes from them, I never thought I would come up with something I couldn't find anywhere else. I am happy to cook what others have perfected (while sometimes adapting). Yet, this Thai-inspired salmon chowder came together for me rather nicely, and I had a few chances to improve it before sharing it with you. Oh, and one of the great things about this chowder is that you can make it as spicy as you want it to be, while adjusting seasonings to your particular taste (much like traditional pad thai, with fish sauce, sugar, etc). If you try it, let me know how it turns out!

Thai-inspired Salmon Chowder

Ingredients:

1 tbsp oil (I used peanut oil - I'm sure a neutral oil would work well also)
1 onion, chopped
2-3 cloves garlic, minced (more if small, less if large)
1 large sweet potato (or 2 small/medium ones), chopped into 1 inch or smaller cubes
2 cups chicken stock
1 tsp garam masala
1/2 tsp paprika
2 tsp dried basil
1 tbsp curry powder (I used regular curry powder, but feel free to try red or yellow curry paste, adjusting to your spice preferences)
1 - 1 1/2 tsp fish sauce

1 carrot (I used a fat Japanese carrot, so you may need to use more than one carrot)
1 cup coconut milk
1 1/2 tbsp creamy unsweetened peanut butter (omit sugar if you use sweetened peanut butter)
1 tsp dried or fresh basil
1/2 tbsp curry powder
1/4 - 1/2 tsp dried chopped chilis or chili powder (put in more to add heat)
1 tbsp sugar or maple syrup
1 - 1 1/2 lb salmon fillet, cut into one inch cubes (make sure it's skinless and boneless too)
1 1/2 tbsp lime juice

Heat a pot over medium/low heat and saute onions until translucent. Add garlic and cook until fragrant. Add potatoes and saute briefly, (but don't brown). Mix in chicken stock, garam masala, paprika, basil, curry powder and fish sauce. Cover and let simmer on low heat until potatoes are soft

Mash potatoes (use a potato masher or a fork) (they don't have to be completely mashed, just enough to give the broth a thick consistency). Add carrots and simmer on low heat until fork tender (covered).

Mix in coconut milk, peanut butter, basil, chilis, curry powder until peanut butter dissolves. Taste and adjust to your preference accordingly. Add in salmon and simmer on low (don't boil) 5-7 minutes, until salmon is cooked through. Mix in lime juice. Adjust any last seasonings, garnish with fresh basil if you'd like, and enjoy.

Makes about 4 servings.