Salmon Soup Oscar Food

SALMON SOUP OSCAR

Steps:

• Flake salmon and break up any noticeable pieces of skin and bone. Do not drain.
• Combine salmon, tomatoes, onion, celery, water, bay leaves, salt, and pepper in a large soup pot. Add more water if you like a thinner soup. Bring to a boil, then cover and simmer 30 minutes or until celery is tender. Remove and discard bay leaves.
• Remove pot from heat, wait ten minutes, and then add the almond extract.
• Serve in heated bowls.

SALMON CHOWDER

Steps:

• Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
• Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

SALMON OSCAR

Steps:

• season salmon with salt & pepper and air fry at 350 for 4 minutes - turn salmon
• add asparagus to air fryer - spray with olive oil and coarse sea salt - air fry for 4 minutes more
• season salmon with salt & pepper - turn skillet to med. high and add olive oil when hot. when oil is hot , add salmon skin side down - heat for 2-3 minutes.
• Flip salmon and turn heat down to medium. Add another tbsp olive oil.
• Add asparagus and saute. Continue to move asparagus so it doesn't burn. Heat for 3-4 minutes until salmon is medium (not white all the way through - too dry!)
• While salmon is cooking - in a small saucepan - combine lemon juice, onion and tarragon.
• Cook over medium heat, stirring occasionally, until onion is almost tender, about 2 minutes.
• Reduce heat to low, then whisk in remaining ingredients - other than crab
• Cook, stirring occasionally, just until heated through, about 2-3 minutes.
• Plate asparagus spears and then add salmon filet on top of asparagus.
• Then spoon a couple of tablespoons of lump crab meat on salmon (no need to heat - everything else is warm and will heat it).
• Pour bernaise over crab meat.

NORTHWEST SALMON CHOWDER

Steps:

• In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.

SALMON NOODLE SOUP

Steps:

• Pour the stock into a large pan, bring to the boil, then stir in the curry paste. Add the noodles and cook for 8 mins. Tip in the mushrooms and corn and cook for 2 mins more.
• Add the salmon to the pan and cook for 3 mins or until cooked through. Remove from the heat and stir in the lime juice, soy sauce and a pinch of sugar. Ladle into 4 bowls and sprinkle over the coriander just before you serve.

CREAMY SALMON SOUP

Steps:

• Melt butter over medium low heat in a 2-quart saucepan; stir in flour.
• In a separate saucepan, scald milk with 1 envelope of onion soup mix.
• Gradually add milk to butter-flour mixture, stirring constantly over low heat.
• Continue cooking and stirring until milk mixture has thickened. Pick over salmon, removing bones, then add salmon and liquid to thickened milk mixture.
• Season with salt and pepper to taste and serve with a garnish of chopped parsley.
• Makes 4 - (8 ounce) servings.

CREAMY SMOKED SALMON, LEEK & POTATO SOUP

Steps:

• Heat the butter in a large saucepan and add the leeks and bay leaf. Cook over a low heat for 8-10 mins or until the leek is really soft, then stir through the potatoes until coated in the butter. Pour over the stock and cream and bring to the simmer, then gently bubble for 10-15 mins until the potatoes are really tender. If freezing at this stage, slightly under-cook the potatoes, then defrost and bring back to a simmer to finish cooking them and continue the recipe.
• Add two-thirds of the smoked salmon, stir through and season. Serve the soup in deep bowls with the remaining smoked salmon and snipped chives on the top.