Well, spring has definitely been coming “in like a lion” this year— there are still a few raw and rainy days ahead as we wait for the nicer weather to arrive. And on days like these, there is nothing better than a bowl of soup.
I especially love a refreshing lime flavored soup to clear the head and warm the body during this transitional period. This tangy, Southeast Asian inspired lime soup makes a great light meal, is quick to prepare, and reminds us of warmer days ahead. Enjoy!
Zesty Lime and Salmon Soup
Serves 4-6
Ingredients:
- 1 tablespoon olive oil
- 6 cups chicken stock
- 12 oz. salmon fillet, skin removed and cut into bite sized pieces
- Juice of 2 limes, plus additional wedges for serving
- 6 cloves garlic, minced
- Handful of sliced cremini or button mushrooms
- 1 small onion, thinly sliced and quartered
- 1/3 cup cilantro, chopped or torn
- 1 jalapeño or Serrano pepper, thinly sliced
- Sea salt
Directions:
In a large stockpot or saucepan, heat the oil and add in the garlic, mushrooms, onion, and pepper. Sauté for about 5 minutes. Add the chicken stock, lime juice, and fish pieces. Bring to a boil, reduce heat and simmer for about 5-7 minutes until fish is cooked through (Skim foam from the surface of the soup as it appears). Stir in the cilantro and season to taste with sea salt. Ladle into bowls and serve with lime wedges on the side.
(Note: You can also substitute chicken or a different fish of your choice, or add a handful of rice noodles to each bowl before serving if you prefer a more filling soup.)
2 Comments
I don’t think I’ve ever had salmon pieces in a soup before, but what a wonderful idea — it looks so tender and succulent!
Heh heh…confession: I was originally planning to make this soup with a white fish such as catfish, but the salmon was what looked the best at the market that day. Sometimes you just have to roll with it.