My Favorite Salmon Soup

My Favorite Salmon Soup, Lohikeitto inspired*

By: Sean H.

It's creamy, warm, tangy, savory and when paired with a white wine it can be a refreshingly hardy meal. It’s gardener and fisherman friendly as most ingredients called for can be grown or wild caught. They can also be found at your local farmer’s market or organic produce outlet.

Ingredients:

Seafood Stock (Fish Broth) 1 Carton

Heavy Cream 1 pint, 16 oz.

Wild Caught Alaskan Salmon 15oz

White Potatoes 4 Medium

Carrots 2 Medium

Leeks 3 Stalks

Garlic 3 cloves, or To Taste

Butter 2 Tablespoons, softened

Coconut Oil 2 Tablespoons

Cumin or Coriander 1/2 Teaspoon or To Taste

Salt & Pepper 1/4 Teaspoon or To Taste

Fresh Dill To Taste

Fresh Lemon To taste

Preparing Ingredients:

*Remember to rinse or wash your veggies*

Leeks - Take the first or two layers of skin off. Cut off the root and a 1/2 inch past where the stalk begins to turn green. Slice the stalk down the center into two halves then thinly slice.

Garlic - Remove the skin, cut the butt, smash the clove and then mince.

Potatoes - With or without skin, dice, cube, do what you gotta do to them taters.

Carrots - Peeled or unpeeled, cut the stem and root, then slice.

Onion – Peel outer layers and dice.

(Optional for leftovers: Rice - 2 parts boiling water to 1 part choice rice. Salt for taste.)

Preparing the Salmon:

With or without skin on, cube salmon into small chunks while checking for bones. In a bowl, massage the cubed salmon with 1 Tablespoon softened butter, cumin, salt and pepper to taste. (I recommend Pink Himalayan and fresh ground black pepper.) Take two pinches of dill, massage between your fingers to open flavor, then massage onto salmon.

This recipe can also be enjoyed using Canned* Wild Caught * Alaskan* Salmon*. If so, remove bones and add to broth alongside seasonings.

Cooking Directions:

Using a large pan, heat 1 Tablespoons of coconut oil on Medium.
a. Add Salmon to the pan once hot. Turn heat down as needed to ensure light cooking. The salmon will continue to cook in the hot broth later. Set salmon aside on a separate dish. Save your pan.
In a large stock pot or Dutch oven, bring the Fish broth to a boil.
a. Add in potatoes and carrots, cover with lid. Continue boiling for about 15 minutes, or until the fork can pierce through. (While it boils, proceed to the next step.)
Reheat your pan with 1 Tablespoon coconut oil, add minced garlic, aggregate then let simmer for 30 seconds. Mix in sliced leeks. Add 1 Tablespoon butter and two pinches of salt & pepper. Turn heat down and simmer while periodically mixing. Adjust heat as needed until leeks cook down (you want them to be softened, not charred).
Once the potatoes and carrots are cooked add heavy cream, the prepared salmon, and garlic leeks. Cover with lid and simmer for 5 minutes. Adjust heat or remove lid as needed. Add additional seasoning to taste with dill and spritz of lemon.
Ladle into your favorite bowl, mug, (or any human trough you adore).
Serve with a garnish of dill and slice of lemon.

~ Leftovers can be stored in the fridge for up to three days. Reheat before eating, and delicious when served over rice! ~