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Topic: Salmon Soup? Who has a recipe?  (Read 2742 times)

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Tinker

  • Sturgeon
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  • Kevin
  • Location: 42.74°N 124.5°W
  • Date Registered: May 2013
  • Posts: 3304
Title says it all!

I want to try making salmon soup - fresh and smoked - and I have no recipe ideas.

Care to share?
I expected the worst, but it was worse than I expected...


Idaho Brit

  • Lingcod
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  • Hobie Tandem Island, Hobie Outback
  • Location: Spokane
  • Date Registered: Jun 2016
  • Posts: 311
Title says it all!

I want to try making salmon soup - fresh and smoked - and I have no recipe ideas.

Care to share?

The first recipe is one I love to cook, it is a Cod recipe but I see no reason it wouldn’t work with Salmon, It is very light in nature and should lend itself to using both smoked and unsmoked Salmon:
http://www.pbs.org/food/recipes/poached-cod-tomatoes/
The following are chowders none of which I have cooked although the sources are usually good.
http://www.tasteofhome.com/recipes/northwest-salmon-chowder
http://www.foodnetwork.com/recipes/salmon-chowder-recipe.html#!
http://www.marthastewart.com/286421/salmon-chowder.
Buon appetito.
Tutti a tavola a mangiare. :P
"Believe me, my young friend, there is nothing -- absolutely nothing -- half so much worth doing as simply messing about in boats." Said the water rat.  The Wind in the Willows by Kenneth Grahame,


Tinker

  • Sturgeon
  • *******
  • Kevin
  • Location: 42.74°N 124.5°W
  • Date Registered: May 2013
  • Posts: 3304
Got 'em printed and in the recipe notebook.

Thank you.
I expected the worst, but it was worse than I expected...


no_oil_needed

  • Lingcod
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  • Location: Lake Washington
  • Date Registered: May 2013
  • Posts: 256
One way I really like salmon poached in a flavorful broth, and you can basically serve some or all of the broth as soup. I'd stay away from the wine-based poaching as that tends to be too much acid for soup, but anything savory with enough salt and no cheese will suffice. I don't have a recipe as I usually cook more by feel and taste than by the book. Poaching in miso soup is very good.
Relax. You'll live longer.


MurseStrong

  • Lingcod
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  • 2009 OK T11 2016 Hobie Revo 13 2018 Hobie Revo 13
  • Location: Portland oregon
  • Date Registered: Dec 2013
  • Posts: 428
I rarely follow a recipe or write my own down because I focus more on specific flavors & ingredient combinations and work from there. Sometimes I may want a more chowder like consistency & others I may be looking for a light broth. I personally will lightly poach the salmon in a broth, remove it & add it back at the end as to preserve the natural flavor & not overcook it. With that said, envision the flavor profiles of your desired final product & move forward from there.
Here's a list of ingredients that I would include in a Salmon Chowder recipe:
Salmon, Leeks, Onion, Celery, Carrots, Shallots, Garlic, Lemon/Preserved lemon, Herbs(thyme, tarragon, etc.), Potato, Celery Root, chicken/Vegetable broth; finish with Cream/Powdered Milk
Good luck!
If You Know The Answer, Ask Bigger Questions

"You are killing me, fish, the old man thought. But you have a right to. Never have I seen a greater, or more beautiful, or a calmer or more noble thing than you, brother."
-The Old Man and the Sea


Tinker

  • Sturgeon
  • *******
  • Kevin
  • Location: 42.74°N 124.5°W
  • Date Registered: May 2013
  • Posts: 3304
One way I really like salmon poached in a flavorful broth, and you can basically serve some or all of the broth as soup. I'd stay away from the wine-based poaching as that tends to be too much acid for soup, but anything savory with enough salt and no cheese will suffice. I don't have a recipe as I usually cook more by feel and taste than by the book. Poaching in miso soup is very good.

I rarely follow a recipe or write my own down because I focus more on specific flavors & ingredient combinations and work from there. Sometimes I may want a more chowder like consistency & others I may be looking for a light broth. I personally will lightly poach the salmon in a broth, remove it & add it back at the end as to preserve the natural flavor & not overcook it. With that said, envision the flavor profiles of your desired final product & move forward from there.
Here's a list of ingredients that I would include in a Salmon Chowder recipe:
Salmon, Leeks, Onion, Celery, Carrots, Shallots, Garlic, Lemon/Preserved lemon, Herbs(thyme, tarragon, etc.), Potato, Celery Root, chicken/Vegetable broth; finish with Cream/Powdered Milk
Good luck!

I'm good with most soups and some chowders and I don't have a recipe for any of them, either.  I've never tried making a fish soup or stew and I had no idea how to treat the salmon when cooking it, but I'm getting the idea.  This is all good and I appreciate it.

Thank you both.
I expected the worst, but it was worse than I expected...


 

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