Main
Brothy Salmon Soup
35 minServes 2Nutri-Score B€€
B
35 min
35 minBrothy Salmon Soup
what you need
Ingredients
salmon (cut into chunks)Fish300 g
Creole blackened seasoning (for the salmon)Spices2 g- smoked paprika (for the salmon)Spices2 g
brown sugar (optional, to offset the spice)Pantry5 g
sweet onion (diced)Produce1 piece
thyme (chopped)Spices2 g
basil (chopped)Spices3 g
garlic (minced)Produce3 pieces- lemon juice (freshly squeezed)Produce15 ml
tomato pastePantry15 g- Creole blackened seasoning (for the broth)Spices2 g
- smoked paprika (for the broth)Spices2 g
- cayenne pepperSpices1 g
- red pepper flakesSpices1 g
saltSpices2 g
black pepperSpices1 g- unsalted chicken brothPantry120 ml
waterOther240 ml
half and half (coconut milk or heavy cream also work)Dairy80 ml
per serving
Nutrition
381kcal
- Carbs
- 15 g
- Proteins
- 33 g
- Fat
- 21 g
what you’ll use
Tools
Frying pan
Saucepan
Spatula
step by step
Method
- Step 1
Season the salmon
- Pat the salmon dry and cut it into chunks.
- Coat with the Creole blackened seasoning, smoked paprika and brown sugar.
- Step 2
Sear the salmon
- Heat a little oil in a frying pan over medium-high heat.
- Sear the salmon chunks until browned on the outside and just cooked through, then set aside.
- Step 3
Build the broth base
- In a saucepan, soften the diced sweet onion.
- Add the garlic, thyme and basil and cook until fragrant.
- Stir in the tomato paste and cook briefly.
- Step 4
Season and simmer the broth
- Add the Creole blackened seasoning, smoked paprika, cayenne, red pepper flakes, salt and pepper.
- Pour in the chicken broth, water and lemon juice.
- Simmer gently over low heat.
- Step 5
Finish with cream and salmon
- Stir the half and half into the broth and warm through without boiling.
- Return the salmon to the pot and heat gently.
- Taste, adjust the seasoning and serve hot.