The Coho salmon, Oncorhynchus kisutch, (from the Russian кижуч kizhuch) is a species of anadromous fish in the salmon family. Coho salmon are also known as silver salmon or “silvers”.
Ocean caught coho is regarded as excellent table fare. It has a moderate to high amount of fat, which is considered essential when judging taste. Only Spring Chinook and Sockeye salmon have higher levels of fats in their meat.
- 1⁄4 cup extra-virgin olive oil
- 4 small carrots, cut into flowers
- 3 medium potatoes, peeled and cut into 1″ cubes
- 1 lb. skinless boneless salmon filet, cut into 1″ cubes
- 1/2 small pumpkin, peeled and cubed
- 1 leek (white parts only), thickly sliced crosswise and washed
- 2 bay leaves
- 1⁄2 tsp. turmeric
- Kosher salt and freshly ground black
- pepper, to taste
- tarragon and lemon mint for garnish
Heat the olive oil in a 6-quart pot over medium-high heat. Add carrots, leeks, cook until vegetables are soft, about 10 minutes. Add potatoes, pumpkin, bay leaves and 6 cups water and bring to a boil over high heat.
Reduce heat to medium-low and simmer, covered, until potatoes and carrots are tender, about 20 minutes.
Add salmon to soup; simmer until just cooked through, about 5-10 minutes. Add turmeric and season generously with salt and pepper.
Divide soup between bowls; garnish with tarragon and lemon mint.