This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"When you feel neglected, think of the female salmon, who lays 3,000,000 eggs but no one remembers her on Mother's Day."
-Sam Ewing, Writer
This is a very easy and very elegant recipe. It is perfect for a complete weeknight meal because the hardest part is pressing the soup through the sieve. Thereís only about 30 minutes active cooking time. But itís even better for dinner parties because the soup can be made the day before and the salmon scored about an hour before your guests arrive. Go in the kitchen and bang pots around for about 15 minutes while the salmon cooks and then announce ďthis is just something I whipped up.Ē You donít have to tell them how good it is for them with 12 grams of monounsaturated fat and 8 grams of fiber.
Because celery grows in almost all regions of the world it is an ingredient in virtually every cuisine on the planet. The most common variety is pascal celery. This is a hardy breed that produces a light green stalk that is slightly tough. The chewy, fibrous vegetable is often described as stringy because of long strands on the outer stalks.
The best celery has been blanched during cultivation. When the stalks are not fully grown they are wrapped to protect them from the sun. Less energy goes into production of chlorophyll and the pale stalks are more tender and have a stronger celery flavor. Think of how great the flavor of the tender inner stalks are in the celery you buy at the grocery. Blanched celery is also free of string.
There are self-blanching varieties of celery but these are not widely grown by commercial produce companies. More and more small producers are creating heirloom celeries that are either self-blanching or they are taking the time to wrap their plants.
Look for smaller bunches of celery. The larger the stalk is the tougher it will be. Pale celery will usually have more flavor. The stalks should be crisp and firm with little wilting. The best guide for freshness is the leaves. If they are the least bit wilted they are too far gone.
4 ounces celery = 18 calories, <1g fat, <1g sat fat, <1g mono fat, 1g protein, 4g carbohydrates, 99mg sodium, 0mg cholesterol
Servings = 2 | Serving size =about 1/12 cups soup and 4 ounces salmon
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3.
This recipe does not make very good leftovers but the soup can be made in advance.
|1 tsp||olive oil|
|1/2 large||white onion (diced)|
|1 large||leek (cleaned and sliced)|
|2 large||ribs celery|
|1/2 cup||celery leaves|
|fresh ground black pepper (to taste)|
|2 cups||low sodium chicken or vegetable broth|
|1||ear fresh corn (shave kernels from the cob)|
|1 Tbsp||fresh thyme leaves|
|1 Tbsp||olive oil|
|2||4 ounce salmon filets (skin on)|
Place the 1 teaspoon olive oil in a medium sauce pan over medium heat. Add the onion and leek and cook for about 5 minutes until translucent. Add the celery and celery leaves and stir well.
Add the salt and pepper with the chicken stock and water. Set the heat to medium-low and simmer for about 25 minutes. Stir occasionally. Donít let the soup boil too fast.
Using a blender or stick blender, puree the soup and then press it through a fine mesh sieve. You may have about a half cup of fibrous celery that wonít pass through the sieve. Discard that and return the smooth soup to the sauce pan.
Add the corn kernels and simmer the soup for about 20 minutes. It will reduce to about 3 cups during that time.
While it is simmering preheat the oven to 375įF.
Rinse the salmon in cool water and pat dry. Place the fish on cutting board skin side up. Score the skin just through to the flesh at about 1/2 inch intervals.
Place a large skillet over medium-high heat. Add the 1 tablespoon olive oil and heat until the oil is almost smoking. Place the salmon in the skillet skin side down and cook for about 4 minutes. Place the skillet in the oven and cook for another 4 - 5 minutes until the salmon is done.
While the salmon is in the oven divide the soup between two bowls.
When the salmon is cooked place one filet in each bowl of soup skin side up. Place the lemon juice in the hot skillet with the olive oil and swirl to mix well. Pour the sauce over each salmon filet and serve.
Serving size = about 1/12 cups soup and 4 ounces salmon
Servings = 2
Amount Per Serving
|Calories 515||Calories from Fat 189|
|% Daily Value|
|Total Fat 21g||33%|
|Saturated Fat 4g||18%|
|Monounsaturated Fat 12g|
|Trans Fat 0g|
|Total Carbohydrates 52g||17%|
|Dietary Fiber 8g||30%|
|Vitamin A 22%||Vitamin C 74%|
|Calcium 12%||Iron 17%|
|Vitamin K 37 mcg||Potassium 1386 mg|
|Magnesium 92 mg|