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© Meredith Corporation. All rights reserved. Used with permission.
(6 1/2 cups)
Thaw salmon, if frozen. Rinse salmon fillets; pat dry with paper towels. Cut salmon fillets into 1-inch pieces; set aside.
In a Dutch oven, heat butter over medium-low heat until melted. Add onion; cook, covered, for 13 to 15 minutes or until tender, stirring occasionally. Cook, uncovered, over medium-high heat for 3 to 5 minutes or until golden, stirring frequently. Stir in paprika and pepper.
Stir in broth, kale, potatoes and carrot. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until potatoes are tender. Add salmon and 1 tablespoon dill weed. Simmer, uncovered, about 3 minutes more or until salmon fillets flake easily when tested with a fork.
If desired, top each serving with sour cream, a kettle chip, additional dill weed, and salmon roe.