Wheat and Dairy Free Serves 4

1 lb (450 grams) wild salmon fillet
2 Tbsp. extra virgin olive oil
2 Tbsp. crushed garlic
1 medium red onion, diced
3 stalks celery, chopped
1 - 14 oz. (398 ml) can diced tomatoes
3 Yukon Gold potatoes, chopped
1 large red and 1 orange bell pepper, chopped
2 Tbsp. fresh basil, chopped
½ bunch cilantro, finely chopped
4 Tbsp. Bragg’s seasoning
Optional: Your choice of hot sauce


In a large soup pot, over medium heat
SAUTÉ onion and garlic in olive oil for 2 minutes
ADD rest of vegetables and cilantro
SAUTÉ for 5 minutes
ADD tomatoes (incl. liquid) and enough water to cover
COVER and BRING to boil and then
REDUCE heat and SIMMER for 10 minutes
ADD Bragg’s seasoning
CUT salmon into large chunks, removing skin and bones
ADD fish and SIMMER for 15 minutes
ADD basil the last 5 minutes
SEASON with salt, pepper and hot sauce