By MsPia on April 23, 2007
Photo by The Flying Chef
Photo by The Flying Chef
"This is one of those dishes that takes about 15 minutes to prepare from beginning to end. Elegant, light flavor and beautiful color."
Serving Size: 1 (362 g)
Servings Per Recipe: 4
"I added carrots, celery, fresh green beans, cilantro, and scallions to this recipe and it was delish. I also used veggie broth instead of the chicken because I don't eat meat aside from fish .. made for a delish soup!"
"Great simple soup - I used marinated salmon as that's what I had, 1 litre of broth, and 1/2 ts cayenne. Made for a lovely light dinner! Thank you MsPia!"
"Delicious and easy! Even my 6 and 3 year old ate some. I will reduce cayenne next time due to their tastes- a keeper!"
"first time fish soup maker, n this was easy, fun, and new. nice recipe"
"Absolutely wonderful! I often make myself one serving of this for lunch-it's so quick and easy!"
"Beautiful soup! I only used about 1 tablespoon of oil to saute the onion, otherwise I followed the recipe exactly. Delicious! I was looking for something to use salmon and spinach in and I am sure glad I found this recipe."
"I did not use the oil. I put everything into the pot and cooked it. I also added sliced carrots, fresh shitake mushrooms and fresh enoki mushroom because we just had them in the frig. This was delicious. I will make this again. Thank you."
"This is a great basic recipe to "jump off" of with all kinds of fun ingredients. I definitely favor the vegetable broth and leeks. To de-skin salmon quickly and easily: put a little oil in a non-sick skillet and heat on medium high. Put the salmon filet in the skillet SKIN SIDE DOWN. Cook for about 30 seconds without disturbing. Flip filet over or onto a plate. Using a your hands and a paper towel or a set of tongs, peel the skin right off. (Careful, it's hot.) It should peel off easily. If it is still firmly attached, put it back in for another 30 seconds. Don't cook it too long or the scales will fall off everywhere. After you do one you will get a feel for how long it takes. Never wrestle the skin off again!"
"This was easy and delicious. I try to eat fish once a week and now I have a way besides sushi or grilling a fillet on my George Foreman grill. This was the very first time I made soup that wasn't from a can much less a fish soup but it was so easy. The only problem I had was skinning the salmon but the seafood counter at my grocery store will do that for you. I did add frozen carrots, broccoli, and water chestnuts when I filled the pot with broth for added veggies. I intend to make this again soon."
"I've made this twice now and would give it a gazillion stars if I could. I added broccoli as well, and it fits perfectly in this soup. I love the fact that it has a nice, clear broth--it adds an Asian feel to the dish, and you feel like you're eating healthy and that's always a good thing. The flavor combinations were wonderful, and even our picky teenager went back for seconds and stated how shocked he was that he was eating broccoli! But best of all is how quickly this dish comes together. My time is valuable lately, and anything that doesn't bog me down in the kitchen receives top honors from me! Thanks for sharing, I am oficially in love with this soup."
"Great, easy, fast recipe. I also went with leeks (3) rather than onion, and added some chopped garlic and thinly sliced broccoli stalks (left after a floret recipe). I found some very cheap salmon and this looked like a good home for some of it. We were not disappointed. The flavor combination was mild but not bland, and the pink of the salmon, pale green of the leeks, with the bright green of the spinach made this beautiful. I served it with some parmesan cheese shreds and robust multigrain bread. And, to top it all off, it's a pretty healthy meal, too. Thanks for posting...I'm not sure I ever would have considered putting salmon into soup otherwise. It poaches very nicely without getting overdone."
"Deceptively simple and unbelievably delicious. I will probably end up making this every week. Added some egg noodles for hubby in with the salmon. Absolutely delicious and light. Thank you very much for posting."
"Nice and simple... West coast Canadians would kill for this soup... Leek was good... a mild touch over onion. Thank you for sharing!"
"Oh so simple, yet oh so yummy. I took Chef #613534 advice and made it with a leek instead of onion, I also added 2 cloves of garlic, which I sauteed with the leek. For something that has very few ingredients, it was full of flavour and all the ingredients complimented each other really well. I also served as you suggested topped with parmesan cheese and homemade crutons, delicious. I will definitely be making again, thanks for posting."
"Great recipe. My family couldn't stop eating it. Try it with a leek instead of a yellow onion. Absolutely delicious!"
"Unbelievible flavor punch from a few very simple ingredients. I made it for a light lunch today skipping the oil and just adding the onion to the broth to cook. The salmon and chicken broth were very complimentary and the spinach was a great addition. It took me longer to skin the two salmon pieces than it did to make the soup. This is something I'll be making again without doubt."