Asian-Style Salmon Soup
Let's get one thing straight from the start - this Asian-Style salmon soup is a very light dish indeed. But the flavours are simply amazing, so fresh. I absolutely love it.
Salmon and other oily fish like trout, mackerel and sardines contain healthy Omega3 fats, the type of essential fat that your body needs to function properly (Essential Fats).
Aim to eat oily fish at least twice per week. I have many different recipes using salmon and trout on my website - Fish and Seafood Recipes.
To make this dish into a more substantial meal, you could serve it with cauliflower rice, which is both amazingly tasty and very healthy. Cauliflower is also a low GL carbohydrate vegetable, the kind of vegetable that is good for your waistline.
I also like to serve this Asian-style salmon soup together with a salad like my Asian-Style Carrot Salad, Crunchy Thai-Style Salad or Asian Coleslaw. It is simply a case of matching Asian flavours in a main course with other Asian flavours in any side-dish that I serve at the same time.
Recipe for Asian-Style Salmon Soup
For 4 people:
1 litre, 1¾ pints, 4½ cups, fish stock
1 teaspoon honey
2 garlic cloves, finely chopped
3cm piece ginger, finely sliced
1 lemongrass stalk - cut off the thinner top, leaving you with the “bulb” at the bottom, discard tough outer layer, cut the “bulb” in half and slice very finely
1 large red chilli, finely chopped
1 lime, zest and juice
2 tablespoons Thai fish sauce (nam pla)
1 spring onion (scallion), sliced
Handful of coriander (cilantro) leaves
4 salmon fillets, skinned and each fillet cut into 3 pieces
salt and black pepper
1. Start by heating up the oven to 200C/fan 180C/400F/gas mark 6. Pour the stock into a sauce pan, add the honey and bring to a simmer. Add the garlic, ginger, lemongrass, chilli and lime zest to the pan and simmer for 10 minutes.
2. While the soup is simmering, cover a baking tray with baking parchment. Place the salmon pieces on the tray and season the salmon with a bit of salt and pepper. Place the tray in the oven and cook for 5-6 minutes.
3. Add the fish sauce and the lime juice to the soup. Place 3 pieces of salmon in each bowl, divide the soup between the bowls and scatter over the spring onion (scallion) and coriander (cilantro).
“So long as you have food in your mouth, you have solved all questions for the time being.” Franz Kafka
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