Salmon Soup Food

SALMON SOUP

Steps:

• Saute onion in olive oil until caramelized.
• Add chicken broth and bring to a boil.
• Add sliced salmon and let it simmer for 10 minutes.
• Add pepper, stir and check if you need to add salt. It will depend in the kind of broth you use.
• Stir in spinach. Turn of the heat. Serve.
• After you serve you can sprinkle some parmesan cheese on top and a home made big crouton. (slice of bread sauteed in extra virgin olive oil with a touch of garlic powder).

SALMON CHOWDER

Steps:

• For the shell stock: In a large saucepan over low heat, add the oil and sweat the prawn shells with the onion, thyme, bay leaves, peppercorns, lemon, and tomato for 2 to 3 minutes. Add the white wine and water and simmer for 45 minutes. Strain and reserve.
• For the chowder: In a large saucepan over low heat, add the oil and sweat the onions with the bacon and celery for 5 to 6 minutes. Add the potatoes and sweat for another 5 minutes. Add the thyme, shell stock, and cream and bring to a simmer for 15 to 20 minutes. Add the salmon and season with salt, pepper, and lemon juice. For service, garnish with tarragon and chives.

GLAZED SALMON MISO SOUP RICE BOWL

Steps:

• Preheat a broiler with a rack set 4 inches from the heating element. Line a baking sheet with foil.
• Whisk together 2 tablespoons of the soy sauce, the sugar and lemon juice in a medium bowl. Add the salmon and coat on all sides. Marinate at room temperature for 10 minutes, turning the salmon periodically. Place the salmon skin-side down on the prepared baking sheet. Broil until just cooked through, 4 to 8 minutes, depending on the thickness of the fillet. Cool enough to handle, then flake off bite-size pieces of salmon with a fork.
• Combine 6 cups water, the remaining 1 tablespoon soy sauce, the ginger and scallion whites in a large saucepan. Bring to a boil and reduce to a simmer. Simmer for 10 minutes. Remove the ginger and scallions with a slotted spoon and discard. Whisk in the miso. Add the mushrooms and bok choy, and cook until the mushrooms are tender and the bok choy leaves wilt, about 2 minutes.
• Mound 1 cup of the hot rice into four bowls. Ladle the vegetables and miso broth around the rice. Top each with some flaked salmon, sliced scallion greens, seaweed and a generous sprinkling of sesame seeds. Serve with sambal on the side if using.

SALMON CHOWDER

Steps:

• Heat butter in a medium stockpot over medium-low heat. Cook leek and red onion until soft, 6 to 8 minutes. Season with 1 teaspoon salt. Stir in potatoes and carrots. Add stock and bring to a boil. Reduce heat to low and simmer until potatoes are almost tender, 6 to 8 minutes.
• Add salmon and simmer until opaque, about 3 minutes. Stir in cream to heat through. Stir in dill, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Chowder can be refrigerated for up to 2 days. Reheat before serving.

SALMON DILL SOUP

Steps:

• Place the first 4 ingredients in a saucepan; bring to a boil. Reduce heat to medium; cook, uncovered, until vegetables are tender, 10-15 minutes. , Add mushrooms. In a small bowl, mix flour and milk until smooth; stir into soup. Return to a boil; cook and stir until mushrooms are tender. Reduce heat to medium; stir in cheese until melted., Reduce heat to medium-low. Add salmon; cook, uncovered, until fish just begins to flake easily with a fork, 3-4 minutes. Stir in pepper and salt. Sprinkle with dill.

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.

SEAFOOD SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onion and green pepper; cook and stir until tender. Add carrots and garlic; cook 3 minutes longer. Stir in tomato sauce, tomatoes, wine and seasonings. Bring to a boil. Reduce heat; simmer, covered, 30 minutes., Stir in salmon, shrimp and parsley. Cook, covered, 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink. Discard bay leaf.

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.

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 CHOWDER

Steps:

• Cut potatoes into 1/2-inch cubes, then cook in a 1- to 1 1/2-quart heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and set aside.
• Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from pot, then cook scallions, corn, garlic, thyme, bay leaf, and red-pepper flakes in fat in pot over moderately low heat, stirring occasionally, until scallions are tender, about 5 minutes. Add milk and cream and bring just to a boil. Reduce heat to moderately low, then add potatoes, salmon, bacon, salt, and pepper and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes. Stir in lemon juice and salt and pepper to taste. Discard bay leaf before serving.

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.