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Salish Sea Salmon Head Soup

Author: Debi Brummel
Recipe Type:
Location:
Time:
Servings:
2LB Servings

Ingredients

  • 1 large Salmon Head gills removed
  • 1 large onions in 1/8ths
  • 3 carrots chopped
  • 1 turkey drumstick Optional
  • 4 or more garlic clove section chopped
  • 3 slices ginger root
  • 2 large onions diced
  • 1 large Fennel bulb or plant sliced and diced, reserve fronds
  • 1 cup bladderwrack seaweed (rockweed) chopped
  • 1 cup salsa medium
  • 2 pinches saffron
  • Salt and pepper to taste

Directions

Cover one large Salmon Head(gills removed) with water. Add one large Onion, 3 Carrots, and one uncooked Turkey Drumstick (Optional). Bring to convection and simmer for 2-3 hours. Strain broth and reserve/refrigerate.
Remove salmon flesh and Omega oil rich fat from bones (Cats get eyes, bones et all; I get cheeks) and reserve.
Chop 4 Garlic Cloves, 3 slices Ginger Root, 2 large Onions, one large Fennel Bulb and saute in large pan until just barely soft. Add reserved Broth, 1/2 cup Bladder Wrack Seaweed(Rockweed) with bulbs, one stem of oregano and thyme. Simmer until fennel is el dente. Add 1 cup medium salsa, reserved flaked salmon, 2 pinches Saffron, salt and pepper. Simmer 2 minutes and serve, garnished with Fennel Feathers.

Salish Sea Salmon Head Soup, 5.0 out of 5 based on 1 rating
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