Description
In conclusion, this Salmon Soup is a little bowl of comfort that’s quick enough to whip up on a busy evening yet elegant enough for a special occasion.
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 4 green onions, chopped
- 4 garlic cloves, minced
- ½ green bell pepper, chopped
- 1 oz fresh dill, chopped (divided)
- 5 cups chicken broth or fish stock
- 1 lb gold potatoes, thinly sliced into rounds
- 1 carrot, thinly sliced into rounds
- 1 tsp dried oregano
- ¾ tsp ground coriander
- ½ tsp ground cumin
- Kosher salt and black pepper, to taste
- 1 lb salmon fillet, skin removed, cut into large chunks
- Zest and juice of 1 lemon
- Remaining fresh dill
Instructions
- Begin by heating the extra virgin olive oil in a large pot over medium heat. Once hot, add the chopped green onions, minced garlic, and chopped green bell pepper. Sauté these ingredients for about 3 minutes or until they become fragrant and tender. This step lays the foundation of flavor for our soup, so take a moment to appreciate the delicious aromas filling the kitchen.
- After sautéing the aromatics, it’s time to pour in your choice of chicken broth or fish stock. Stir in the thinly sliced potatoes, carrots, dried oregano, ground coriander, and ground cumin. Season with salt and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to medium and allow the soup to simmer for 5 to 6 minutes. Keep an eye on the veggies; they should become tender but not mushy.
- Prepare your salmon fillet by cutting it into generous chunks and seasoning them lightly with salt. Once the vegetables are ready, add the salmon to the pot. Lower the heat further and let it cook for 3 to 5 minutes, until the salmon is opaque and easily flakes apart when gently poked with a fork. This delicate cooking technique ensures your salmon remains tender and juicy rather than overcooked.
- Once the salmon is cooked, remove the pot from heat. Stir in the lemon zest, lemon juice, and the remaining chopped dill. This not only brightens the flavor of the soup but also adds a final layer of freshness. Taste the soup before serving, adjusting the seasoning if necessary.
Notes
Ensure the carrots and potatoes are sliced uniformly for even cooking. Leftover soup can be stored in the fridge for up to 3 days; just reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 600 mg
- Protein: 35 g