Salmon Miso Soup

Actually, I'm not sure what to call this one.  It seems to plain/simple to be referred to as soup and yet it has chunks of salmon in it so I don't feel I can refer to it as a broth.

I wanted something for lunch and the idea of a cold salad didn't appeal to me.  My body wanted something warm, so I decided to try to elevate my version of miso broth into a meal instead of the appetizer it usually is.
Salmon Miso Soup

  • 4 oz wild caught salmon fillet
  • 1-2 Tbls organic extra virgin olive oil
  • 2 Tbls organic coconut aminos
  • A shake of organic garlic powder
  • A pinch of salt
  • A couple twists of pepper from the grinder
  • 4 cups of organic vegetable broth
  • A heaping Tbls of organic miso paste (I love that I can get organic soy free miso!)
I take a 3 qt copper bottom steel pan (love my Revereware) and put the olive oil in and turn it to high.  While it's heating I take a 4oz fillet from the freezer, open the wrapper and when the oil is hot I place the fillet in skin-side down.  I sprinkle garlic powder, salt, and pepper on the exposed fish (top side), cover the pan with a lid, and turn the heat down to medium-ish.

If you don't put the lid on, you will have oil flying everywhere.  If you're using a thawed or fresh fillet, your cooking time will be much shorter.

After several minutes I remove the lid and using a fork I flip the fish over.  I take the skin off and throw it in the garbage.  

I also take most of the oil out of the pan (I just use a metal tablespoon).  The oil was to get the fish started but salmon is such a fatty fish that the broth/soup does not need any added oils.

When the fish is cooked most of the way through (only a few minutes... I love fast dishes), I start breaking it apart with a fork.  I turn the heat back to high and add the coconut aminos (which, if you're not familiar with these, are a great substitute for soy sauce).  

When the liquid has evaporated I add in 4 cups (the whole box) of vegetable broth.  While that's heating I put a healthy tablespoon of miso paste into my soup bowl.  Then I add several luke warm (it's only begun to heat) tablespoonfuls of the broth into the soup bowl and mash the paste with the broth.

I reduce the soup heat to medium and when it's at a good temp I ladle some into my bowl and mix the liquid miso throughout what I just added to the bowl.

Click here for the index to my food blog
Click here to see the sources for my commonly used products


Have a recipe you’d like me to try out?  Let me know in comments.  So long as it’s gluten free, sugar free, yeast free, and corn free… I’ll have a look.  When leaving a comment, you may need to use the pull-down to change the selection from "Google Account" to "Name/URL" or "Anonymous"  Thanks!




Comments

Post a Comment

Thanks for leaving me a comment. I have "comment moderation" turned on so as soon as I see this comment I will publish it to the blog.

Popular posts from this blog

Gluten Free Vegan Lemon Cookies and Cauliflower Garbanzo Bean Salad

Image
Today's post contains two recipes... one is me doing "recipe testing" on something I found on the internet, the second is one of my own recipes. The recipe testing stems from a google search of "easy WFPB meals".  Where I ended up was a site that took cost into consideration.  So apparently this is not only a healthy meal and an easy meal to prepare, it's also very low cost per serving.  Yay! Oh yeah, and it tasted good.  :-) So the recipe is from a site called "budgetbytes" and the name of this recipe is: Roasted Cauliflower Salad with Lemon Tahini Dressing. The dressing is divine! Here's the link to the recipe The only alteration I made was that instead of parsley, I used a couple handfuls of an arugula/spring greens mix. If I assembled the salad for a photograph, this would look much nicer.  But I was in a hurry so I just mixed everything together in a bowl. I feel like this might also be good as the insides to a lettuce w...
Read more

Whole Foods Plant Based No Oil Lettuce Boats

Image
This first mention isn't the recipe... I'm just sharing about the lovely breakfast I had first.  I just peel and cut up some sweet potato or yam, drizzle a tiny bit of olive oil and mix them up (yes, there was a wee bit of oil in the breakfast... but that's not the recipe we're here for.... the oil free recipe is below... breakfast was just so yummy I wanted to mention it). Then I roast them at 400 degrees until done (30-40 mins depending on your oven).    No need for salt because… When they’re done, I remove the pan from the oven and spoon a lot of sauerkraut over them and then pop them back into the oven for about 5 more minutes. That keeps the cold sauerkraut from cooling off the potatoes, like if you just mixed them together without heating up the kraut. The sauerkraut provides more than enough salt. Mmmmm! Okay, but here’s why we’re really here today. I made these lettuce boats and they turned out so yummy I had to share. Lettuce Boats Ingredients 1 cup of ...
Read more

How to Break Through the Intimidating First Steps with Your Instant Pot

Image
Here are some of the basic concepts: There are a ton of buttons and I mostly use only two of them ("manual" and "saute") "Manual" means you're pressure cooking (which is like speed cooking) Make sure your rubber/plastic ring is inside the lid. Make sure the lid is screwed on and centered (you will hear chimes when opening and closing the lid) MAKE SURE THE DIAL AT THE TOP IS IN THE MIDDLE POSITION ("SEALED") When using "manual" mode just set the time/minutes by pushing the plus or minus sign; there's no "start" button The machine will say "ON" and what it's doing first is getting up to pressure After several minutes, you will see some steam coming out of the vent hole (there's not enough pressure yet to seal it) Once the liquid inside has boiled enough to create pressure, the vent hole will plug up and pressure wi...
Read more