Description
Salmon soup is more than just a dish; it’s a healthier way to warm up your evenings.
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 the oil shimmers, add the chopped green onions, minced garlic, and chopped bell pepper. Sauté these ingredients for about three minutes until they’ve softened and released their aromatic qualities. Mixing in half of the chopped dill at this stage will elevate the flavor profile, adding a burst of freshness. Stir this mixture for an additional 30 seconds before moving to the next step to ensure everything blends beautifully.
- Pour in your choice of chicken broth or fish stock. The choice of stock will impact the flavor, with fish stock lending a richer taste. Adding the sliced gold potatoes and carrots, along with the dried oregano, ground coriander, ground cumin, salt, and black pepper is crucial. Thoroughly stir this mixture, bringing it to a boil, and once boiling, reduce the heat to medium. Allow the vegetables to cook for about five to six minutes, or until they are tender.
- Season the salmon chunks lightly with kosher salt before adding them to the simmering pot. Lower the heat and let them cook for about three to five minutes. Keep a close eye on the salmon; it’s ready when it turns opaque and flakes easily with a fork. Overcooking can lead to a dry texture; therefore, as soon as it reaches the correct doneness, it’s essential to remove the pot from heat.
- To finish the soup, stir in the lemon zest and juice, along with the remaining fresh dill. This addition brightens the soup and brings it to life. Taste your soup and feel free to adjust the seasoning if needed; everyone’s palate is different, and you want the flavors to be just right.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, but know that broth may thicken over time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
Nutrition
- Calories: 280 kcal
- Sodium: 720 mg
- Protein: 26 g