Try this Simple Recipe for Salmon Soup
We’re celebrating National Soup Month with salmon selections that are perfect for soup making! When it comes to fish soup, most people think of something in the white fish family, like halibut or cod, but we’re here to remind you that salmon makes a delicious addition to soups as well! There is nothing quite like salmon’s delicate, almost creamy texture obtained by simmering very briefly in a flavor-packed broth.
Both Coho and King Salmon have high fat content that adds delicious flavor to your broth, and a super clean flavor. Add a slice of chunky bread and you’ve got a cozy meal to get you through the darkest days of winter.
Extra virgin olive oil
4 green onions, chopped
1⁄2 green bell pepper, chopped
4 garlic cloves, minced
1 oz fresh dill, divided, chopped
5 cups low-sodium chicken broth
1 lb gold potatoes, thinly sliced into rounds
1 carrot, thinly sliced into rounds
1 tsp dry oregano
3⁄4 tsp ground coriander
1⁄2 tsp ground cumin
Kosher salt and black pepper
Zest and juice of 1 lemon
(3) 6 oz King or Coho salmon, no skin, cut into large chunks
1. Heat 2 tablespoon extra virgin olive oil in a large pot until shimmering but no smoking. Add green onions, bell pepper, and garlic and cook over medium-heat, stirring frequently until fragrant (about 3 minutes or so). Add 1⁄2 of the fresh dill, and stir for 30 seconds more.
2. Now add broth, potatoes and carrots. Add spices and season with kosher salt
and black pepper. Bring to a rolling boil then lower heat to medium and cook
for 5 to 6 minutes or until the potatoes and carrots are tender.
3. Season salmon with kosher salt and gently add it to the pot of simmering
soup. Lower heat and cook for a few brief minutes until salmon is cooked
through about 3 to 5 minutes or until salmon is cooked and flakes easily.
4. Stir in lemon zest, lemon juice and remaining dill.
5. Transfer salmon soup to serving bowls. Serve with a side of your favorite
crusty bread. Enjoy!