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 the 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.
Coho Salmon and Autumn Vegetables Soup with Turmeric
- 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.