Wednesday, February 27, 2013


Thank you so much to my wonderful paleo pen pal, Rachel from grokgrub for sending me epazote this month. Check out the sweet black garlic chocolate donuts that Rachel made with the Savory Spice Korean black garlic I sent her. I am so impressed that I am sort of jealous! She rocked this month!

Epazote is a weird spice that is supposed to counteract the fartiness of black beans in Mexican cooking. Since I don't eat beans, I decided to try it in a soup with some of the things I had in the refrigerator. To my utter shock and delight, the flavor combination of epazote, coconut milk and salmon was an outrageous success. I will be serving this to my friends for a first course the next time I entertain. It was perfect. I wouldn't change a thing, but if you aren't a salmon fan, I guess you could sub  a white fish or even chicken here. Either way, you must make this. It took 15 minutes to prepare cook and eat. You have no excuse not to!

I am not sure how to explain the flavor of epazote, as it is very different than anything I have ever used before. What I can tell you is that it reminds me of Santa Fe, New Mexico and the flavors in the best tortilla soup I've ever had (besides mine), at the Inn at Loretto.

Salmon Epazote Soup
serves 2
1 Tablespoon coconut oil
1 small onion, chopped
1 carrot, peeled and chopped
1 jalapeno, chopped
1 teaspoon salt
1 teaspoon epazote
1 garlic clove, minced
1 1/2 cups chicken broth
1/2 cup canned coconut milk
6 ounces salmon, cubed
Cilantro, for garnish
Green onion, for garnish

Heat coconut oil in a medium pot over high heat. Add onions, carrot, jalapeno and salt and cook until soft, 5-7 minutes. Add epazote and garlic and cook for 30 seconds. Stir in chicken broth and coconut milk and bring to a boil. Add salmon and simmer until cooked through, about 4-5 minutes. Garnish with cilantro and green onion, if desired, and serve immediately. 

Have you still not heard of Paleo Pen Pals? Where have you been!? Sign up right now for next month's swap. It is so much fun and pushes you into culinary creativity you probably otherwise would not attempt on your own. You'll see on the roundup tomorrow! 

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