Servings: Serves: 4

3 slices thick cut bacon, cut into ½" square pieces 3 slices thick cut bacon, cut into ½" square pieces
1 medium onion, chopped 1 medium onion, chopped
3 stocks celery, sliced 3 stocks celery, sliced
2 medium potatoes, peeled and cut into ½" cubes 2 medium potatoes, peeled and cut into ½" cubes
3 carrots, peeled and sliced, halving larger slices 3 carrots, peeled and sliced, halving larger slices
½ head cauliflower, cut into small florets - use whole head if skipping the potatoes ½ head cauliflower, cut into small florets - use whole head if skipping the potatoes
2-1/2 c. chicken or vegetable broth 2-½ c. chicken or vegetable broth
1 t. Thyme 1 t. Thyme
½ t. salt ½ t. salt
½ t. pepper ½ t. pepper
15 oz. wild canned salmon, skin removed, or 1-1/4 lbs salmon fillets cut into 1" cubes, skin and bones removed 15 oz. wild canned salmon, skin removed, or 1-¼ lbs salmon fillets cut into 1" cubes, skin and bones removed
2 T. Dijon mustard 2 T. Dijon mustard
1 can full-fat coconut milk 1 can full-fat coconut milk

Place bacon pieces in a large pot and cook on medium high heat until fat is nearly rendered.
Add onion, celery and carrots and cook for 3 to 4 minutes.
Add potatoes, cauliflower, spices and broth. Bring to a boil and simmer for 15 minutes or until potatoes and carrots can be pierced through with a fork.
In a bowl, whisk together coconut milk and mustard and add to pot.
Add salmon. If using canned, add it in chunks.
Simmer gently for 10 minutes. If using fillets, check to make sure fish is cooked through.