Salmon Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 210.2
- Total Fat: 8.5 g
- Cholesterol: 73.9 mg
- Sodium: 400.4 mg
- Total Carbs: 2.4 g
- Dietary Fiber: 0.6 g
- Protein: 26.9 g
View full nutritional breakdown of Salmon Soup calories by ingredient
Introduction
This soup is a variation of Emmet Watson's Salmon Soup in Seattle. The Seattle soup is much better, but this is a quick, tasty soup for home. This soup is a variation of Emmet Watson's Salmon Soup in Seattle. The Seattle soup is much better, but this is a quick, tasty soup for home.Number of Servings: 12
Ingredients
-
About two and 1/2 pounds salmon. (costco works well)
Clam broth (one big can)
White wine
onion
garlic
one can diced tomatoes
oregano (two tablespoons)
salt
pepper
For the aoili
mayonnaise
garlic
lemon juice
salt and pepper
Directions
Dice the onion and mash garlic
heat up the clam broth and add the onion, garlic, oregano, salt, pepper, and the can of diced tomatoes (liquid and all)
Add the wine and sit simmer for about 30 minutes
Chop the salmon into cubes (one to two inches) and add to the soup. Takes about 7 minutes.
Aoili
a cup of may
4 or five cloves of garlic, crushed
dash of salt and pepper
and juice of one half a lemon
Mix all together and chill
When serving the salmon soup, put about one table spoon of aoili, to float on top
Serving Size: Easily makes 12 servings ( and those are pretty big)
Number of Servings: 12
Recipe submitted by SparkPeople user CMCELROY2.
heat up the clam broth and add the onion, garlic, oregano, salt, pepper, and the can of diced tomatoes (liquid and all)
Add the wine and sit simmer for about 30 minutes
Chop the salmon into cubes (one to two inches) and add to the soup. Takes about 7 minutes.
Aoili
a cup of may
4 or five cloves of garlic, crushed
dash of salt and pepper
and juice of one half a lemon
Mix all together and chill
When serving the salmon soup, put about one table spoon of aoili, to float on top
Serving Size: Easily makes 12 servings ( and those are pretty big)
Number of Servings: 12
Recipe submitted by SparkPeople user CMCELROY2.