The pleasure of waiting to cook and eat something you woke up thinking about is hard to describe, except to say, it’s damn satisfying.
Especially when the idea turns into a healthy and delicious bowl of Salmon Kale Curry Soup. The flavors of this soup make up for the prep work. Trust me.
Cook notes: When using frozen Alaska sockeye salmon, remove the fish from the freezer the same morning or the night before you cook. If the fish is still a little frozen, run it under cold water for a few minutes while it is still in the package. If you cook from frozen, add a few minutes to your cook time. See step 7 in the directions.
Buying Alaska Sockeye salmon: Order directly from your fisherman or shop the freezer aisle at the grocery. Read the labels please. See my salmon shopping recommendations below the recipe.
Salmon Kale Curry Soup Recipe
½ teaspoon coriander seeds, toasted and crushed
2 tablespoons olive oil
2 carrots, scrubbed, peeled, bias cut
¼ sweet white onion, diced
32 ounces low-sodium chicken stock
½ teaspoon mild curry powder
½ teaspoon salt
1/8 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon ginger powder
1/16 teaspoon garlic powder
1/16 teaspoon ground black pepper
1 russet potato, peeled and cut into bite-sized pieces
2 cups kale leaves, stems removed, torn into small pieces
6 ounces Alaska sockeye salmon, skin on, bone out
2 tablespoons red bell pepper slivers
¼ cup toasted coconut, (optional garnish)
- Toast the coriander seeds in a small skillet over medium heat for about six minutes. Let cool and crush with a mortar and pestle or the flat side of a chefs knife. (If you are using the optional toasted coconut for garnish, toast the coconut at 350 degrees on a baking sheet for four minutes. Watch carefully after three minutes, because the coconut burns quickly. Cool then store in an airtight container until ready to use.)
- Heat the olive oil in a medium stockpot over medium heat. When the oil shimmers, add the onion and carrot stirring and cooking for three to four minutes.
- Reduce the heat to low, cover and cook an additional minute.
- Add the stock, potatoes, and spices, stir and cover with a vented lid, bringing the stock to a hard simmer over medium heat for about twelve to fifteen minutes or until the vegetables are fork-tender. Stir occasionally and maintain a soft simmer over medium heat.
- While the vegetables cook, remove the skin and the brown bloodline from the salmon. Divide the salmon in half down the center and then cut each piece into equal bite-size portions.
- When the vegetables are fork ready, add the kale, salmon and red pepper, stirring and cooking for an additional three to four minutes.
- Taste the stock and adjust with additional salt and pepper if desired.
- Ladle the Salmon Kale Curry Soup into two bowls, garnish with the toasted coconut and serve immediately.
Buy Wild Alaska Sockeye Salmon
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