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. There's only about 30 minutes active cooking time. But it's 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 “this is just something I whipped up.” You don't have to tell them how good it is for them with 12 grams of monounsaturated fat and 8 grams of fiber.
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. Don't 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 won't 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 375°F.
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
|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|