Delicate flakes of salmon swimming in a flavorful and nourishing broth with a bright splash of lemon in a Mediterranean Style. Quick and easy (20 minutes!)
Adapted from Suzy’s blog, The Mediterranean Dish.
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Ingredients:
2 Tbs. Olive oil
4 green onions, chopped
4 garlic cloves
1 quart chicken, veggie, or fish stock
1-2 Tbs. fish sauce
2 golden potatoes, sliced
1 carrot
1 parsnip
1 tsp oregano
½ tsp coriander
½ tsp cumin
salt & pepper to taste
1 pound salmon fillet w/skin for extra flavor
¼ cup loosely packed fresh chopped dill
1 large egg
Zest and juice of 1 small lemon
Sauté garlic in olive oil. Add broth, root veggies, fish sauce, salt & pepper and simmer until tender. Meanwhile whisk together egg, lemon zest, and dill. Slowly add this to the soup while whisking and cook until egg is set, just a couple of minutes. Gently add salmon to simmering soup. Lower heat and cook for a few brief minutes (approx. 3 minutes – should still be pink and rare). Remove salmon from soup and remove skin (feed to cat!). Flake salmon and return to pot with green onions. Simmer 1 minute, turn off heat, add lemon juice, cover, and let rest on burner for up to 5 minutes. Serve with a side of crusty bread.