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- Dish type
- Vegetable soup
- Spinach soup
A simple salmon and vegetable soup that tastes great! You can also use leftover salmon for this soup - just add it to the potatoes about 5 minutes before they are cooked.
Be the first to make this!
- 1L water
- 2 potatoes, slices into cubes
- 2 bay leaves
- salt and pepper to taste
- 200g salmon fillet, sliced into chunks
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped or grated
- 150g frozen spinach
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Bring water to the boil in a large pot. Add cubed potatoes, bay leaf and season well with salt and pepper.
- Heat oil in a pan over low heat; add onion and carrot and cook until vegetables have softened, about 5 minutes.
- Add salmon and cook for another couple of minutes, then flake the fish directly in the pan with a wooden spoon.
- Transfer salmon and vegetables to the pot with the potatoes; continue to cook for another few minutes until the potatoes are tender.
- Add chopped spinach in the last 2 minutes. Bring to the boil for just a second. Remove from heat and serve.
Reviews & ratingsAverage global rating:(3)
Salmon and Spinach Soup
When you buy a slab of fish and fillet it at home, what can you do with the bones? You make fish stock, right? And if there’s still a lot of flesh attached to the bones? Soup or frittata come to mind. This salmon and spinach soup was made from Christmas leftovers.
When we were planning our Christmas Eve menu, we agreed that it would be seafood-centric but what seafood exactly we’d be having took a bit more discussion. In the end, we decided on salmon, shrimps and squid.
When you live in the boondocks like we do, it isn’t always easy to find well-cut fish fillet in the market. There are only two vendors that sell salmon at the Antipolo market and their filleting skills are both disastrous. What we do is buy the fish whole (with or without the head) and I do the filleting at home.
Last Christmas Eve, I filleted a kilo of salmon, cut a portion into sashimi and the rest went on the grill.
There were just the four of us, as usual. After prepping the salmon and shrimps, and making cole slaw, it looked like we would have way too much food if we included the squid. So, the squid, I left in the freezer.
If you’re wondering why we don’t have the usual Filipino Christmas fare like ham, queso de bola (Edam cheese), fruit salad and hot chocolate, well, we’re not really very traditional.
The bone with still substantial amount of flesh attached to it, I wrapped tightly and kept in the freezer.
A few days later, I thawed the bone, poached it, carefully separated the flesh then threw the bone back into the pot where it simmered until the cooking liquid was flavorful. The broth and flesh became this salmon and spinach soup.
How to Make a Creamy Spinach Salmon Soup
- 2 pounds salmon filet
- 3 tbsp of extra virgin olive oil divided
- smoked sea salt to taste
- freshly cracked black peppercorns to taste
- 1 large onion chopped
- 1 cups sliced celery
- 1 cup sliced carrots
- 3 large cloves of garlic chopped
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 tbsp Old Bay seasoning
- 2 cups low-sodium chicken or vegetable stock
- 13.5 ounces can coconut milk
- 2 cups cashew milk
- 4 cups baby spinach
- 3 cups shredded sharp or mild cheddar
- 2 cups salmon chopped
- Preheat oven to 350°F, brush the salmon front and back with olive oil, and season liberally with smoked sea salt and freshly cracked black peppercorns. Place the salmon filet on a baking sheet lined with aluminum foil and bake for 30 minutes.
- Select the Saute function on the Instant Pot, add a tablespoon of olive oil when the oil is hot, add the onions, celery, carrots, and garlic. Sauté until the onions become soft, use a slotted spoon, and remove the veggies into a bowl in about five minutes.
- Add the butter to the Instant Pot when the butter has melted, whisk in the all-purpose flour, continue to whisk, and add the Old Bay seasoning. Little by little, add the chicken or vegetable stock until there are no lumps of flour.
- Pour in the coconut milk and cashew milk and continue to stir when the mixture begins to steam, add the spinach, fold the cooked veggies back into the Instant Pot and add the shredded cheddar cheese and gently stir until the cheese is melted into the ingredients.
- Cover the pot with the lid, do not lock the lid into place. Adjust the Instant Pot to the Warm setting.
- When the salmon is finished cooking, remove it from the oven and allow the salmon to rest for ten minutes.
- Divide the soup into serving bowls and flake three ounces of salmon into each bowl. Top with more shredded cheddar cheese if desired.
Sinigang na Salmon Recipe
“Sinigang na ulo ng Salmon” is translated as Salmon head cooked in a sour broth of tomatoes and tamarind (other souring agents such as bilimbi and guava can be used). Sinigang is the term used to cook meat or seafood by boiling it with a sour base such as tamarind. Other variant bases are available depending on the region where sinigang is cooked.
Some use guava while others prefer green mangoes and calamansi. It does not matter as to what fruit is used to make the sour base. This outcome of this sinigang na salmon recipe will always be appreciated as long as the soup is sour enough and the flavor of the meat or seafood blends well.
I only learned to eat fish head when I was in college. Everyone of us gets to a certain age when we become adventurous in terms of our food choices. That was the time when I wanted to try every delicacy whether its bizarre or regular.
- 1 ¾ cups low-sodium chicken broth
- ¼ cup heavy cream
- 1 teaspoon garlic powder
- ½ teaspoon salt, divided
- ⅛ teaspoon ground pepper plus ¼ teaspoon, divided
- 1 ½ cups sliced mushrooms
- 1 cup whole-wheat orzo
- 4 cups lightly packed baby spinach
- 2 teaspoons extra-virgin olive oil
- 1 ¼ pounds center-cut salmon, cut into 4 portions
Stir broth, cream, garlic powder, ¼ teaspoon salt and ⅛ teaspoon pepper together in a large skillet. Add mushrooms and orzo, cover and bring to a boil over high heat. Stir in spinach, reduce heat to maintain a lively simmer, cover and cook until the orzo is tender and the sauce has reduced and thickened, 10 to 12 minutes.
Meanwhile, brush oil on both sides of salmon pieces. Sprinkle with the remaining ¼ teaspoon each salt and pepper. Place on a baking sheet and roast until just cooked through, 8 to 10 minutes. Serve the salmon with the orzo.
Teriyaki Salmon Soba Noodles Bowl
Posted By Savita
Do you love Teriyaki in your favorite Asian Restaurant? Imagine serving same flavorful Teriyaki Bowl at home. Today, I'm sharing my ultimate Teriyaki marinade recipe which needs only 15 minutes prep. Start with my Teriyaki Salmon Soba Noodles bowl for dinner tonight. Next, try teriyaki marinade with chicken, shrimp, meat, or even tofu for a vegetarian dinner. Seriously, options are endless!
Even though I'm all excited about Teriyaki Salmon. This recipe actually has two highlights:
1. Teriyaki Salmon
2. Soba Noodles stir-fry with Spinach and Enoki Mushrooms.
This bowl is so refreshing and summer approved. Buckwheat soba noodles are lite, spinach and enoki mushroom are delicate and marry deliciously well with lite noodles. It is hard to say, if noodles or salmon are star of this meal. Let's say, they are made for each other.
The caramelized lush color of Teriyaki glaze may sound very complex to get at home. You may even think, it will need mound of Asian ingredients. But honestly, Teriyaki marinade/sauce is a super easy sauce to prepare at home. The glaze of sauce is from sugar/sweetness, dark color is part sweetness, part soy sauce. Rest, are every day marinade ingredients which give more depth of flavor to the sauce.
One ingredient often used in Teriyaki is Mirin. Don't worry we don't need it. But I do like to share what it is and how can you substitute it easily. Mirin a sweet rice wine used in Japanese cooking. It flavors food just like regular wine, plus it's sweetness gives glaze and shine to the food. When I have plans to make Teriyaki at home, I don't buy mirin specially for one recipe. Instead, I use regular white wine or Sake, Japanese rice wine, and mix in sugar for sweetness. One little secret: even port or a dessert wine can be used instead of all of the above.
Once sweetness and wine is figured out. Teriyaki marinade is as good as your favorite chicken marinade - oil, soy sauce, salt, black pepper.
Teriyaki sauce and Salmon is one delicious combination. The gorgeous color of salmon and quick cooking time benefit from sweetness of the sauce. I marinate salmon for at-least 30 minutes in Teriyaki sauce marinade. To get thick lush glaze, it is best to sear salmon in cast iron pan, or grill on charcoal grill. Salmon only needs about 3 minutes each side. By the time salmon cooks, the sauce clings on outside giving it shine and dark rich caramel color. I reserve the marinade, and brush it on no-skin side of salmon for more flavor and color.
By the time salmon marinates, I prepare the Soba Noodles. This Noodles stir-fry has three highlights:
Buckwheat soba noodles are lite, easy to digest and one of my favorite in Asian soup, salad and stir-fries. The refreshing lite texture is good compliment to Teriyaki Salmon.
Spinach: Have I ever told you, I love wilted spinach in stir-fry or just-like-that on side of a meal?! Wilted spinach is one perfect side and you can never go wrong with it. It is nutritious, and delicious. Addition of spinach in this soba noodles recipe is inspired from my one of my earlier recipe - Spinach Soba Noodles with Coconut Lime tofu.
Enoki mushroom are delicate, meaty and have very subtle msuhroom flavor. These look just like small strings of buckwheat noodle. In-fact, once I sauted mushroom with noodles, both were inseparable. If you have a piacky eatr, he will not know there are mushrooms in noodles. Guaranteed!
Look at the noodles closely, if you can spot small noodle strings with match-stick-size bulb on top. For a good view, look at the step pictures.
Meaty delicate enoki mushroom, soba noodles, spinach, teriyaki salmon and splash of lime juice. It is a noodle bowl which you will make over and over again.
Often, everyone ask me where do I buy soba noodles. If you wondering too. Check the brands I use on my Amazon Brand page.
Friends, I'm so glad to bring to you my Teriyaki Salmon Recipe. I hope you will get chance to try it with Soba Noodles, spinach and mushroom stir-fry!
If you want a quick weeknight teriyaki salmon rice bowl dinner, make the teriyaki sauce and toast the sesame seeds and nori in advance &ndash you can keep both in airtight containers in the fridge for a week or so. The rice and salmon are best cooked fresh.
This is a very adaptable recipe. Eat it hot, cold or at room temp. Try it with different vegetables like sautéed snow peas, sugar snap peas or asparagus (cut on the diagonal into bite-sized pieces). Use tofu, chicken or beef instead of salmon. Make a teriyaki salmon rice bowl with short grain brown rice instead of white, for a big boost in fiber.
I&rsquom sure you can think of lots of other variations &ndash let me know if you come up with something really good!
TWO MORE DELICIOUS JAPANESE RECIPES FROM PANNING THE GLOBE
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Here&rsquos the Teriyaki Salmon Rice Bowl Recipe. If you try this recipe, I hope you&rsquoll come back to leave a star rating and a comment. I&rsquod love to know what you think.
Potato Leek Soup with Salmon and Spinach
I know most people don’t have an extra piece of fresh salmon sitting around, leftover, too often. I don’t either. But oh, when you do have some leftover salmon, life is good. You need to get yourself into this situation more often. Let me help you finagle the way in.
I threw a dinner party last weekend, and its theme was salmon there were scant leftovers compared to most dinner parties, because of this focus I think. Still, the stray piece or two of salmon deserved a good encore, and after all the communal enjoyment, I was hard-pressed to find a way to do this since fresh fish stays that way only so long.
The dinner occasion was spurned after recently picking up my annual batch of Bristol Bay-caught wild sockeye salmon thanks to Iliamna Fish Co., run by Emily and Christopher Nicholson. For the last five years, I’ve been looking forward to September, when they bring their catch back to Brooklyn, frozen in solid fillets. It’s been a fun chore enjoying them with others throughout the years, too—and the best use I can find for really good ingredients is throwing an epic dinner party of sorts.
A chunk of fresh sockeye salmon, lonely and leftover.
So let me tell you, it’s a good idea to get all wound up in a dinner-party-throwing hullaballo. It may give you a major chore, yes, but also good times with people you love and really good leftovers—or things leftover to use in future meals. Just follow my logic here.
Flaking apart after a quick broil.
However, throwing a dinner party is such an immersive act for me that I can’t be bothered to blog or take notes on what I’m making. Life is too short and sometimes, memories just have to take the win. But for recollection’s sake—and for all the contributors to this dinner, from its eaters to its fish-catchers to recipe-authors—I will share the night’s menu for what it’s worth.
Warm Salmon Dip with bread
Egg Custard with Salmon Roe & Shiso, Salmon and Avocado Tartare, Salmon Sashimi
Crispy Salmon Skin Roll, Cured Salmon Roll Nicoise
Miso-Marinated Broiled Salmon with Japanese Turnips & Orange Sake Butter (a la this recipe)
Olive Oil-Poached Salmon served family-style with Fennel, French Lentils, Roasted Spicy Carrots, and Green Salad
Lemon Gelato with Candied Salmon Skin & Pinenuts
As you can see, I had almost as much fun writing and imagining the menu as I did cooking and enjoying it over the party. I will hint that serving scoops of quivering Japanese egg custard (or chawanmushi) in soup spoons topped off with gleaming bulbs of salmon roe (or ikura) is a major hit and that utilizing salmon skin much like you would strips of bacon (by candy-ing strips of them, roasted on very low heat tossed with brown sugar or by deep-frying them to top with salt) is a good foil for this extra, often under-appreciated part of the fish. And I must thank Hillary Davis, whose recipes for that warm salmon dip (a baked terrine with white wine, shallots and a much greater ratio of fresh salmon to cream) in French Comfort Food and olive oil-poached salmon a la her recipe in Le French Oven really got me inspired. (Listen to the author on Eat Your Words!)
Finally, extra thanks to the olive oil press that I happened to pass by in Provence last two weeks ago while I was in France for a mom-daughter road trip, Moulin du Calanquet their just-harvested fall olive oil, unfiltered and grassy, was drizzled atop those salmon sashimi slices, and was so beloved amongst guests that it was sipped from spoons or enjoyed with bread to dip throughout the night. (What’s the point in good ingredients if you’re not enjoying them with others?)
Fresh spinach for a little something else.
The day after the dinner party, it was time to pick up my regular, vegetable-based CSA. I got spinach. I got leeks. I got potatoes. I had a soup in the works, although I didn’t know it at first. Who puts salmon in a potato leek soup?
Adding just enough water to cover the softened potatoes and leeks.
Well, I do, I decided. And I like to add spinach to it as well. There is something serendipitous about a local farm deciding what you’re making for dinner via their happenstance farm bundles each week—rather than your own calculating, brainstorming efforts. I relinquished in this luxury the Sunday after the dinner party, and made this unusually comforting soup.
It follows the same pattern as any potato leek soup only fresh, baby spinach and bits of cooked salmon are tossed in at the end. Along with that, some extra whole milk or cream, and a touch of dill for a garnish. I don’t understand why we always eat potato leek soup without spinach and salmon now. Perhaps like a blank canvas, potato-leek soup is ready and willing to be hospitable to any good leftover you might have.
After a few quick pulses for a chunkier, half-pureed consistency.
I decided to keep the soup a little chunky, only briefly blending the potato-leek-stock mixture after it had simmered a while, to create soft, irregular chunks of potato throughout (to go with the irregular chunks of broiled salmon and wisps of spinach).
After eating the whole bowl shown in the photo above, I am just about ready to call for another salmon dinner another time soon. But how they should happen and why—and what you’ll learn or make from them as byproducts of the occasion—is the great and wonderful mystery of dinner parties. That’s exactly the fortuitous outcome that you’ll want to achieve.
Potato Leek Soup with Salmon & Spinach
(makes 3-4 servings)
2 large leeks, white and light green parts only, chopped
2 tablespoons butter
2 cloves garlic, minced
1 lb potatoes, peeled and diced
3-4 cups water
½ lb fresh salmon
1 tablespoon olive oil
1 bunch fresh spinach, long stems trimmed
½ cup whole milk (or more as desired)
salt and pepper to taste
fresh dill for garnish (optional)
Heat the butter in a large saucepan or Dutch oven over low heat and add the leeks and a pinch of salt. Cook over low heat, stirring occasionally, until softened, 6-8 minutes. Add the garlic and cook, stirring occasionally, another minute. Add the potatoes and increase heat. Add enough water to cover the vegetables and bring to a boil. Reduce heat to a simmer and cover. Let cook for 20-30 minutes.
Meanwhile, season the salmon with salt and pepper and coat with the olive oil. Place under a broiler for about 4 minutes, or until the piece is just cooked through. Remove from the hot pan. Flake the fish apart gently with a fork and set aside.
Using an immersion blender (or transferring carefully to a blender or food processor), briefly puree the soup until smoother and thicker in texture but retaining some visible chunks. Return to the stove over medium heat. Add the spinach and let wilt completely, stirring occasionally (about 2-3 minutes). Stir in the milk and add salt and pepper to taste. Do not bring the soup to a boil after the milk has been added. Finally, add the salmon pieces, stir once more, and serve with the fresh dill for garnish.
(for 3-4 servings)
1 lb potatoes: $1.00
2 leeks: $1.50
½ lb fresh salmon: $6.00
1 bunch spinach: $3.00
2 Tb butter: .50
1 Tb olive oil: .20
½ cup milk: .40
½ bunch fresh dill: $1.00
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Four brownie points: This soup feels, tastes, and smells deliciously rich—but it’s actually not. That velvety texture comes from potatoes, not heavy cream (adjust with more, less, or no butter or milk as you please). That’s the beauty of potato leek soup. But when you add spinach and salmon to it, it becomes a super-soup: loaded with omega-3 fatty acids and protein, and antioxidants from the superfood greens.
Six maple leaves: Without the salmon and the small amounts of dairy, this soup would be a very healthful and season-appropriate vegan dream (read: low carbon toll). When adding salmon, it makes a difference where and how—or if—that fish was caught. Most salmon today is farmed, under questionable conditions that have raised both health and culinary concerns about its quality. Wild-caught salmon from one of the most sustainable fisheries, Bristol Bay, is exceedingly more expensive than farmed, but you’ll be supporting responsible fishery management in the region when you do splurge.
Don’t get hung up on the pronunciation of “sinigang”—this tangy, savory Filipino soup is perfect for when you’re under the weather. Toss everything together in one pot and you end up with a colorful bowl of delicious soup. To make it heartier, add your favorite rice or quinoa.
4 wild salmon fillets chopped into large chunks, or your choice of fish
5 cups water, quality vegetable/fish/chicken stock or bone broth
1 large red onion, finely sliced
4 fat garlic cloves, finely diced
fresh root ginger, 2-inch piece thinly sliced or finely diced
20 cherry tomatoes, halved, or 5 medium tomatoes, quartered
2-3 tablespoons tamarind paste (to taste, depending on strength of the paste)
2 tablespoons fish sauce (or to taste)
2 ½ cups green beans, tops trimmed and halved, or a mix of green beans and broccolini or asparagus
1 medium eggplant cut into bite-sized pieces, or 1 zucchini
3 cups bok choi, leaves and stalks roughly chopped, or other greens (Look out for Asian greens like Mizuna if you have a local Asian grocery store nearby.)
1 pound spinach, or other leafy greens
Sea salt and a generous pinch of black or white pepper
Chili flakes (optional) or a whole chili simmered in the broth
finley sliced daikon radish
1. In a large saucepan sauté the onions in the oil for 3 minutes, then add the garlic and ginger.
2. Add the eggplant, tomatoes, green beans, tamarind paste, fish sauce, and salt and pepper. Add the broth and bring to a strong simmer then turn down to a medium simmer for 5 minutes
3. Add the salmon and greens (not the spinach) and simmer for 5 minutes until the salmon is just cooked through and taste for seasoning, adding more tamarind paste for a more sour flavor, if desired.
4. Stir in the spinach for 1 final minute then take off the heat and serve up each bowl.
MELISSA SAYS: “I like to add a big scoop of cooked quinoa to my bowl and top with my sinigang with some chili flakes and crunchy radish.”