½ cup coconut cream (the thick stuff at the top of the can)
2 tablespoons ghee or butter
1 tablespoon Dijon mustard
1 tablespoon arrowroot powder (or cornstarch)
¼ cup fresh dill, mined
Season salmon with salt and pepper
In a medium saucepan over medium/high heat, place salmon filets (skin side down if your filets still have the skin in tact) and pour just enough of the white wine to cover the top. Add the slices of lemon and bay leaf
Bring to a boil then lower to a simmer. Let the salmon sit for around 10 minutes, until it’s is cooked throughout
In a separate pot, heat the olive oil over medium/high heat. Add diced vegetables then cover and cook for around 10-15 minutes or until potatoes are soft, then add the chicken broth. Turn heat to low
Strain the white wine liquid from the salmon, reserving 1 – 1 ½ cups. Shred the salmon and add to the vegetable pot, along the reserved white wine liquid and the drained cannellini beans
In a small pan, heat the coconut cream until melted and add the ghee (or butter). Take the mixture off the heat once combined and add the arrowroot powder, whisking quickly to avoid lumps.
Add the dijon to the mix and pour into the large stockpot with the salmon chowder. Mix well and add the dill.