In our home we love salmon soups. I have already two recipes here; it’s Salmon Vegetable Soup with Barley and Coho Salmon and Autumn Vegetables Soup with Turmeric.
If there is a more perfect fish soup than this one, I cannot think of it at the moment. Succulent pink salmon in clear broth with rice and seaweed seasoned with the white vine and served with lemon slice and fresh dill.
Some facts about salmon: Oily fish as salmon are generally very popular as they are healthy and readily available. Salmon is good for the brain and great at helping to prevent heart attacks and strokes; it can also help make your skin look younger. Salmon is a great source of protein, rich in magnesium, zing, selenium, and vitamin A, plus B vitamins, and – most importantly-it is a good source of omega3 fatty acids, with make the blood less “sticky,” thus helping to reduce the risk of blood clots that could cause heart attacks.
- 2 1/2 quarts fish stock or water
- 1 medium onion, diced
- 1 cup potatoes, peeled, cubed
- 2 middle sized carrots, diced
- 2/3 cup cooked white rice
- 1 Tbsp olive oil
- 2 Tbsp dry seaweed
- 1 lb. skinless boneless wild salmon fillet, cut into 1″ cubes
- 1 bay leaf
- 1/2 cup white vine
- freshly ground pepper, to taste
- salt, chopped dill
- lemon slices for serving
Heat the olive oil in a 6-quart pot over medium-high heat. Add carrots, onion, cook until vegetables are soft, about 10 minutes. Add potatoes, bay leaves and 6 cups fish stock or water and bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, until potatoes and carrots are tender, about 15 minutes.
Divide soup between bowls; garnish with lemon and fresh dill.