Easiest Way to Prepare Yummy Salmon "Soup"

Salmon "Soup". Add the onions, garlic, chopped bell peppers and cook tossing regularly for a few minutes. Look for everything to soften and release a beautiful fragrance. Add a bit of the chopped dill and toss around. Add pepper, stir and check if you need to add salt. It will depend in the kind of broth you use.

After you serve you can sprinkle some parmesan cheese on top and a home made big crouton. The recipe, as listed, is more like cheese soup with salmon in it. Leave out the cheese, and you actually have a lovely salmon chowder. You can have Salmon "Soup" using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Salmon "Soup"

1. Prepare 1 kg of salmon (head, tail - included).
2. You need 1 of carrot.
3. It's 1 of parsnip.
4. It's 1 of red bell pepper.
5. You need 1 of green bell pepper.
6. Prepare 2 of onions.
7. Prepare 3 of celery sticks.
8. It's 1 bunch of parsley.
9. It's 1 bunch of lovage.
10. You need 1 of lemon.
11. Prepare 1 tin of mackerel fillets in tomato sauce.
12. You need of Salt and pepper.

We prefer this without the cheese. This simple salmon soup is made with canned salmon and a little onion, giving you a lot of flavor for very little work. Icelandic Salmon Soup This is a simple salmon soup that uses salmon bodies to make a quick broth, then meat picked off the bones for the soup itself. Any salmon, trout or char works well here.

Salmon "Soup" instructions

1. Chop all vegetables finely and add them in a pan with 2 liters of water.
2. When all vegetables are half way cooked add the salmon and cook for another 10 min.
3. Add the mackerel tin with the tomato sauce including.
4. Squeeze the lemon juice and season with salt and pepper.
5. Add parsley and lovage for garnish.

Coat the salmon with the soy sauce and sesame oil. In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. Drain in a colander and set aside Salmon - you can use either fresh or frozen fillets (thawed). I use less than a pound of salmon per soup, sometimes only half a pound per this salmon soup recipe.