Salmon Soup - General Cooking Principles
It is unlikely that there is a product that is more useful than seafood. Any “sea creatures” rich in minerals and medicinal substances are the source of the necessary protein for us. Most often on the tables you can find sea fish. Not everyone loves this product for bones, but the red fish is almost devoid of this shortcoming - the bones in it are large and easy to get.
Fish is boiled, fried, baked, stewed or steamed. We will tell you how to make a delicious salmon soup. It's very simple, because even using a minimum of products, you get a delicious and satisfying dish.
Salmon Soup - Preparing Food and Dishes
Your first priority is to get quality ingredients: fresh fish does not smell, and its meat has a bright carrot or pink (depending on the variety) shade, it seems elastic and uniform. If you decide to buy a frozen product, then pay attention that the fish do not have a lot of ice, and the meat has a uniform dull pink or scarlet color.
Salmon soup is prepared according to this scheme: first you cook fish broth, then add other ingredients. If you use a fish head or tail, then remove these ingredients when the broth is ready. If the base of the broth is meat, then leave it to pickle. It should be noted that the soup, boiled on a head that is not very appetizing in appearance, is not inferior in taste and flavor to a dish cooked in fish meat.
In addition to fish (or fish heads for broth), you will also need vegetables and purified water. All recipes are based on the preparation of dishes for 2 liters of water.
Salmon Soup Recipes:
Recipe 1: Salmon Soup with Dried Tomatoes
This soup is made from a relatively small set of ingredients, but the taste is very rich and multi-faceted. The secret lies in the addition of dried tomatoes and fresh basil.
Ingredients Required:
- Salmon (or head for broth) - 250 grams
- Dried tomatoes - 100 grams
- Potatoes 2 pieces
- Fresh basil
Preparation Method:
- Set the water for the broth to warm up, as soon as it boils, lower the cleaned and washed fish there.
- Wash and peel potatoes. Lower one piece as a whole into boiling broth and add salt, cut the second into small cubes and add to the water.
- After 15 minutes, remove the whole potato and turn it into a mash, kneading it.
- Return the mashed potatoes to the saucepan with the soup, also adding dried tomatoes. Boil the soup for another five minutes on low heat. Add fresh basil leaves to the pot and cover for 10 minutes.
Recipe 2: Cheese Salmon Soup
If you love Japanese cuisine, then tasting the rolls, could not help but note the wondrous combination of red fish and cheese. We suggest you try the salmon soup with melted cheese. An important condition of the recipe is the absence of pits in the dish.
Ingredients Required:
- Fish for broth - 300 grams
- Potatoes 2 pieces
- Processed cheese 4 pieces
- Parsley
Preparation Method:
- Cook the broth: put the washed and cleaned ingredients in the pan, after boiling, add salt and reduce heat.
- Peel potatoes and, as a whole, dip into broth. Boil 15 minutes, then remove the potatoes and mash. Return the mashed potatoes to the pan.
- Add the cheese to the soup, stirring with a spoon, let it dissolve completely.
- Boil the soup for another five minutes, then turn off and add the finely chopped greens.
Recipe 3: Chinese Salmon Soup
Tasty enough, but somewhat unusual soup will turn out, if you cook it with shiitake mushrooms and soy sauce. This is the eastern version of salmon soup, although in restaurants it is most often represented as “Chinese Soup”. For the dish, you will need salmon meat, so the head or tail for broth will not work.
Ingredients Required:
- Salmon fillet - 300 grams
- Shiitake Mushrooms - 150 grams
- Potatoes - 2 tuber
- Carrots - 1 piece
- Soy sauce - 4 tablespoons
- White Sesame
Preparation Method:
- Cook the broth: in boiling water, drop the pre-cleaned and chopped fish, from which all the bones are removed.
- We put purified carrots and potatoes in water. Boil the vegetables for 15 minutes, then remove them, cool and chop the blender, adding broth and soy sauce.
- Return the vegetable puree to the pan.
- Shiitake mushrooms (if they are dry) you need to fill with warm water and let them swell. Cut into small pieces and add to the soup. Let the dish cook for another five to seven minutes, after which you can remove the pan from the heat. Garnish with a pinch of sesame before serving.
Recipe 4: Japanese Salmon Soup
Another original recipe. For this dish we recommend to take thin steamed rice.
Ingredients Required:
- Salmon meat - 350 grams
- Long grain rice - 100 grams
- Nori (dry seaweed) - 1 plate
- Soy sauce - 3 tablespoons
Preparation Method:
- Put a pot of water and pieces of salmon meat on the fire. Bring to a boil, and make less fire.
- Heat the pan, then fry the dry rice until golden brown.
- Cut the nori plate into thin strips.
- Add rice to the soup and cook for 10 minutes.
- Add soy sauce and chopped nori to the pan. Cover the soup with a lid and simmer for another 5 minutes.
Recipe 5: Salmon Soup “Royally”
Another original recipe. For this dish we recommend to take thin steamed rice.
Ingredients Required:
- Salmon meat - 350 grams
- Long grain rice - 100 grams
- Nori (dry seaweed) - 1 plate
- Soy sauce - 3 tablespoons
Preparation Method:
- Put a pot of water and pieces of salmon meat on the fire. Bring to a boil, and make less fire.
- Heat the pan, then fry the dry rice until golden brown.
- Cut the nori plate into thin strips.
- Add rice to the soup and cook for 10 minutes.
- Add soy sauce and chopped nori to the pan. Cover the soup with a lid and simmer for another 5 minutes.
Recipe 6: Salmon Soup with Seafood
To prepare this dish, you will need a large amount of seafood, but for broth you can easily use the tail or the head of salmon. The dish should be quite thick, the consistency of seafood salad, diluted with broth. Ingredients Required:
- Scallops - 250 grams
- Head or tail of salmon for broth
- Cod meat - 250 grams (boned)
- Meat of canned mussels - 200 grams
- Octopuses - 200 grams
- Bay leaf - 1 piece
- Soft melted cheese - 150 grams
- Salt
Preparation Method:
- Prepare the broth based on the fish head and tail. As soon as it is ready, remove the components, and instead lower the bay leaf and salt it.
- In the boiling broth, lower the previously stoned and cut cod meat.
- Octopuses cut into cubes. Mussels and scallops cut in half. Add these ingredients to the soup 7-10 minutes after dipping the fish meat into the water.
- After 10 minutes, add the processed cheese to the soup, stir and let the soup boil for another 5 minutes over low heat.
Salmon soup - secrets and useful tips from the best chefs
Due to the high cost of red fish, this dish is not very popular in our country. Indeed, if you buy a delicacy in the form of a fillet or glass, you will have to pay at least 700 rubles per kilogram. Meanwhile, there are two solutions in order to enjoy delicious soup and not spend much money.
The first way to save money is to purchase a whole fish carcass. If you buy unpeeled fish, then you will give no more than 400 rubles per kilogram of product. True, we are talking about a whole fish with a tail and a head, but these are the ingredients most needed to create a delicious soup. The second way to not spend more money than you need is to simply purchase the head and tail of the fish for a dish.
