Alaskan Sockeye Salmon Soup
Fresh caught Sockeye salmon create an elegant brothy soup in our simple seafood stock
Equipment
- Stock Pot, Large Sauce Pan, or Dutch Oven
Ingredients
- 1 lb. Fresh salmon, grilled and chunked
- 2 - 3 tbsp. Extra Virgin Olive Oil, divided
- Salt and Pepper, to taste
- ½ Sweet Onion, diced or chopped
- ½ Red or Orange Bell Pepper, diced or chopped
- 1 Carrot, diced or chopped
- 3 cloves Garlic, diced
- 1 lb. Alaskan Potatoes, chopped to similar size Russet, red, or gold potatoes could sub
- 6 cups Seafood Stock We made our own from Alaskan Spot Prawns. See blog post for details.
- 1 can Minced clams in juice (optional)
- 2 Bay Leaves We used fresh but dried are fine.
Instructions
- Lightly brush the salmon with oil and season with salt and pepper. Grill skin side down for 5 - 7 minutes or until the meat lightens in color (may vary depending on thickness of filet). Flip and grill for another 2 - 3 minutes. Remove immediately and set aside. See notes for additional detail.
- Saute onion, bell pepper, and carrots for 7 - 10 minutes or until beginning to soften, stirring occasionally.
- Add the garlic and cook for another 2 - 3 minutes, stirring occasionally (DO NOT BURN THE GARLIC).
- Deglaze with a small amount of stock, scraping any bit from the bottom. Add remainder of stock. Add potatoes and bring to a gentle boil then reduce to a simmer for 15 - 20 minutes or until potatoes begin to soften. Add in the salmon (remember it's already cooked at this point). Optional: add in the can of clams in clam juice. Simmer for another several minutes until flavors come together and serve.
Notes
Note: We made this soup with leftover grilled sockeye salmon. We recommend this approach as a great way to use up leftovers. Fresh sockeye is too good to just drop in a soup without getting your fill first!