Connoisseurs of fish and seafood are sometimes called salmon “queen of salmon”.
Like other salmon, salmon is a rich source of protein and trace elements (iodine, potassium, calcium, phosphorus, magnesium, zinc, and others).
Included in the product unsaturated omega-3 fatty acids prevent the development of cardiovascular and oncological diseases. Salmon is rich in vitamins A, B, D, C, PP, H; therefore, regular consumption of fish improves immunity, improves blood circulation and normalizes the work of the gastrointestinal tract.
Salmon can make a lot of tasty and healthy dishes, but special attention should be paid to the first dishes. Salmon soup turns out very tasty, rich and nutritious, regardless of what products were used to make it. Salmon soup can be cooked in vegetable or fish broth, as well as in water with seasoning or bouillon cubes.
You can immediately put the salmon stew, and then add to it vegetable roasting, mushrooms and other ingredients. You can also boil separately, fry or steam fish and add it at the end of cooking. Carrots, onions, bell peppers, potatoes and tomatoes are most often added to vegetables in the soup.
Salmon soup with cauliflower, broccoli or zucchini is very tasty and healthy. In some recipes, in addition to vegetables, mushrooms and various seafood are used (shrimps, mussels, etc.). A lot of salmon fish soup recipes include cream and processed cheese curds. Such tender creamy soups are very popular in a number of Scandinavian countries.
Salmon Soup - Preparing Food and Dishes
Frozen salmon must be pre-thawed, thawed raw meat washed and removed from the skin. You can boil the fillet with a whole piece, and then remove it from the soup and cut it into portions, or you can immediately cook the soup from already sliced fish. All vegetables must be thoroughly washed, peeled and cut in any way. Carrots are best grated, so that it does not interrupt the main taste of the dish, finely chop the onion, and cut the potatoes into small cubes. If you use cauliflower or broccoli, they must be disassembled into inflorescences and rinsed thoroughly in ice water. Better yet, soak the cabbage in cold water for half an hour.
For cooking you will need a standard set of dishes, including a saucepan, frying pan, knife, chopping board, grater and colander. Serve soup in ordinary deep plates, and cream and cheese soups are best spilled in deep bowls or bowls.
Recipe 1: Salmon Soup
This salmon soup is very common in the Scandinavian countries. The dish is very tender and has a pronounced taste. This soup is suitable for everyday dinners and family dinners. The dish can be given to children, as it includes neutral ingredients.
- Salmon - 300 g;
- One pound of potatoes;
- 1 onion;
- 300 g tomatoes;
- 500 ml of cream (10-20%);
- Salt - to taste;
- Vegetable oil.
Clean and chop the onion, clean the carrots and grate. Make cuts on tomatoes and put in boiling water for a minute, then remove the skin. Cut tomatoes into small cubes. Clean potatoes and also cut into cubes. With the fillet of salmon remove the skin and cut the fish into small cubes. Pour some vegetable oil into the pan and fry onions and carrots just so lightly.
Then lay out the tomatoes and fry all together. Pour about a liter of water into a saucepan and bring to a boil. Then lay out the potatoes and cook for 7-8 minutes.
After 5 minutes you can lay out the fish. After the fish, pour in the cream, mix everything thoroughly and cook until the potatoes are soft. At the end of cooking the soup can be slightly salted. Serving dish with fresh herbs.
Recipe 2: Salmon Soup with Bell Pepper
This recipe for salmon soup differs from the previous one by the presence of bell pepper in the dish. Only one ingredient changes the taste of the soup beyond recognition. Soup keeps tenderness, but at the same time it turns out more fresh and juicy.
- 1 liter of water;
- Salt and ground black pepper to taste;
- Green onions, parsley;
- 200 ml of cream;
- 1 large bell pepper;
- 300 g salmon (fillet);
- 2 potatoes;
- 3 tomatoes;
- Onions - 2 pcs .;
Clean the potatoes and cut into small cubes, lay in boiling salted water. Cut fish into small pieces. Then put salmon in a frying pan with butter and fry until done. Put the fish in a separate bowl.
Finely chop the onion and fry until golden brown in the same oil where the fish was fried. Remove the seeds from the pepper and cut it into small cubes. We spread the pepper to the onion and fry it all together for 2-3 minutes.
Then put the vegetables in the pot potatoes. We remove the skin from the tomatoes, scalded them with boiling water, cut the flesh into cubes and place them in a saucepan with vegetables. After boiling, boil for 5 minutes, then pour warm cream in a thin stream.
Season the soup to taste with salt and pepper and remove from the heat immediately after boiling. Serve with green onion rings and chopped parsley. Do not forget to put in each plate a piece of fish.
Recipe 3: Salmon Soup with Zucchini
Red fish and zucchini blend perfectly with each other, creating great taste and aroma. Cream cheese and cream make the dish incredibly tender and melting.
- 1 small carrots;
- 2 onions;
- 100 ml of 10% cream;
- 2 processed cheese;
- 1 zucchini (weighing about 300 g);
- 250 g salmon;
- 50 g butter;
- Fresh dill;
- Vegetable oil.
Pour water into a saucepan and a half liter, dip one peeled onion and salmon fillet. Cook salmon until done and at the end add some salt. Grate carrots on a coarse grater, chop onions. Fry vegetables in vegetable oil until ruddy golden brown. Clean the zucchini, remove the seeds, cut into small cubes and fry in butter in a separate frying pan.
Cheese curd rub on a coarse grater, after holding them in the freezer. Then add cream to the zucchini and simmer for about 7 minutes. Salmon will be ready in 20 minutes after boiling.
We take out the finished fish, remove the skin and bones, cut the meat into small portions. We take out the onion from the broth, lay the vegetable roasting and zucchini stewed in cream.
After 5 minutes, lay out the grated processed cheese. Cook all together for several minutes until the cheese is completely dissolved, stirring the soup constantly.
At the end of cooking, lay out salmon, add salt and pepper to taste. You can drop a few drops of lemon juice into the salmon soup. After 15-20 minutes (after the soup infusions), serve a dish with chopped dill.
Recipe 4: Salmon Soup with Broccoli and Cauliflower
Very light fish soup, which will appeal to all family members, without exception. A great first dish option for baby food. This salmon soup turns out very tasty, and most importantly - useful.
- A pound of salmon;
- 1 onion;
- 1 carrot;
- 200 g of cauliflower and broccoli;
- Potatoes - 4 pcs .;
- 2 bay leaves;
- Black pepper (pea);
Frozen fish is thawed, washed in water and cut into small pieces. Finely chop the onion, rub the carrot on a coarse grater. Pour into the pan about three liters of water and lay out there fish, carrots, onions, a few peas pepper and bay leaf. Water should be just cold to make the soup fragrant. Put the pot on the fire.
Broccoli and cauliflower are disassembled into inflorescences, washed and filled with cold water for half an hour. Peel potatoes and cut into small cubes.
After 20 minutes after boiling the broth, we lay out the potatoes, after 10 minutes add the cabbage and cook all together for about 9-12 minutes. Turn off the fire and, without removing the lid, leave the soup to infuse for 1 hour. After that, add chopped greens and serve to the table.
Recipe 5: Salmon and shrimp soup
This soup will appeal to all lovers of seafood and not only. This first course is perfect for a dinner party or dinner. Seafood blends perfectly with vegetables, champignons make the dish fragrant, and auricularia mushrooms complement all this magnificence with an unusual taste.
- Fresh salmon - 150 g;
- 15 fresh shrimp;
- 1 red bell pepper;
- 1 onion;
- 5 fresh champignons;
- Dry mushrooms “auricularia” - 1 handful;
- Rice vermicelli - 100 g;
- 1 mushroom or vegetable bouillon cube;
- 15 ml of olive oil;
- Salt - to taste.
Soak dry mushrooms in warm water. Pour a bouillon cube with warm water so that it can dissolve. Onions rarely thin half rings.
With pepper, remove the seeds and chop the pepper into thin strips. Mushrooms cut into thin slices, salmon cut into small cubes. Put onion in a pan with olive oil and fry until golden brown, then add pepper and mushrooms in the pan and simmer all together for about 5 minutes. While the preparation of the products was going on, the soaked mushrooms should increase in size, now they can be cut into small pieces.
Pour water into a saucepan, bring to a boil, add roasting, mushrooms and dissolved bouillon cube. Cook the soup for about 5 minutes, then add the noodles and continue cooking for another 5 minutes.
Then lay out the salmon with peeled shrimps and cook the soup after boiling for one minute. At the end of cooking, add a little salt and turn off the heat. Cover the soup with a lid and leave for 10-15 minutes.
Salmon soup - secrets and tips from the best chefs
The quality and taste of the dish depends largely on the correct choice of fish. Salmon is often confused with trout, so in order not to make a mistake in choosing, you need to know several distinctive features:
- the size of the salmon is always large, since it is only killed when it reaches 6 or more kilograms;
- the salmon carcass is elongated, and the shape of the head is slightly pointed;
- salmon scales large, silver, without any stripes;
- the color of the meat is slightly pale, light pink.
To preserve useful and nutrients, salmon should not be boiled or fried for too long. Meat is cooked fairly quickly - the average cooking time is about 20 minutes.