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 a clear broth with rice and seaweed seasoned with the white vine and served with a lemon slice and fresh dill.
Salmon Rice Soup with Seaweed
- 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 wine
- 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.
Add salmon to soup; simmer until just cooked through, about 5-10 minutes. Add cooked rice, white vine, and seaweed and season generously with salt and pepper. Cook another 5 minutes.
Divide soup between bowls; garnish with lemon 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, zinc, selenium, and vitamin A, plus B vitamins, and – most importantly it is a good source of omega3 fatty acids, with making the bloodless “sticky,” thus helping to reduce the risk of blood clots that could cause heart attacks.