try 3 recipes with salmon

Vaida Budrienė, communication manager of the shopping chain “Iti”, said that different types of fish attract interest even in summer, both traditional carp and salmon appear in the baskets of buyers.

“Lithuanians prefer fish and various seafood. We notice that in summer, fish and seafood are often eaten on the grill,” said V.Budrienė.

We boil the broth

“This” representative Vilma Juodkazienė said that fish and seafood are a good addition to various soups. Of course, to make delicious fish, it is necessary to prepare a delicious broth first.

“To prepare a fish broth full of rich flavor, you need to boil the fish bones. If you have one, use the fish head when cooking the broth. Of course, before cooking the bones, they must be cleaned thoroughly. It is better if the bones are washed with water cool and let it soak a little,” said V. Juodkazienė.

Finally, you should put the fish bones in a large pot, add the desired amount of water and a spoonful of apple cider vinegar – it will help the bones release the available minerals. When the water boils, the heat should be reduced and boiled for several hours. When the broth is boiling, it is recommended to strain it through cheesecloth or a fine colander. Because long-boiled bones often leave small flakes that a simple colander cannot catch, you should use a dense but absorbent cloth.

“Keep the filtered broth at room temperature until it cools down and bottle it. Keep the liquid in the refrigerator for no more than a week, and if you have boiled more, freeze it and consume it within half a year”, advises V. Juodkazienė.

Do not forget the vegetables and spices

All spices should be added to the broth only at the end of cooking. Because the broth is cooked for a long time and the ingredients absorb each other’s flavors, spices that are added too much can lose their character. Well, long-boiled herbs, on the contrary, overshadow other flavors. All your favorite herbs are perfect for fish: bay leaf, thyme, parsley, dill.

“Some people add vegetables to the broth at the beginning of cooking, but this should be done no more than an hour before the end of cooking, because vegetables that have been boiled for a long time lose their beneficial properties,” said the “This” representative.

Before cooking the soup, the vegetables should be fried, especially the onion and garlic. Because when fried, this vegetable becomes a real flavor bomb that gives every soup a unique taste and aroma. Also, remember that different vegetables cook at different times, so don’t throw them in at the same time. First put the vegetables that boiled the longest into the soup. For example, the season of potatoes, carrots and only later soup with onions, zucchini or other favorite vegetables, advises V. Juodkazienė and shows recipes for fish with salmon of extraordinary taste.

French salmon soup with vegetables and cream

You will need:

  • a few slices of salmon
  • A piece of butter
  • garlic
  • pair
  • cloves of garlic
  • some potatoes
  • some carrots
  • cream
  • spoon of starch
  • salt and pepper
  • a handful of fresh dill

We produce

Melt the butter in a saucepan and fry finely chopped onion and leek cut into half rings. After a few minutes, add finely chopped garlic there. Add cubed potatoes and carrots, pour the broth and let it boil. Cook for about 10-15 minutes, add the salmon cut into pieces and cook for another 5 minutes.

Mix the cream with starch and pour into the soup. Bring to a boil while stirring, cook for a few minutes until the soup thickens. Season with salt and pepper. Add chopped dill.

Asian seafood soup with salmon

You will need:

  • 200 g of shrimp
  • a few slices of salmon
  • 1.5 l of broth
  • 200 ml coconut milk
  • 150 g of rice
  • 1 onion
  • 1 pepper
  • 2 cloves of garlic
  • 2nd century sh. butter
  • 2 v. sh. olive oil
  • 2nd century sh. warrior
  • 1st century sh. ground ginger
  • a pinch of salt
  • a pinch of ground black pepper

We produce

Cook the rice according to the instructions on the package. Melt butter in a pan, add shrimp, add salt and pepper, mix and cook for 3 minutes. Allow the shrimp to cool. Heat the olive oil in a large pan, add the chopped garlic, onion and diced pepper. Fry the vegetables for about 5 minutes, then add ginger and curry, add broth, coconut milk, add fried prawns, salmon slices and rice and cook everything for 5 minutes.

Mediterranean-inspired salmon soup

You will need:

  • a drizzle of olive oil
  • 4 chopped onions
  • ½ pepper chopped
  • 4 minced garlic cloves
  • chopped fresh dill
  • 5 cups of broth
  • 3-4 slices of potato
  • carrot slices
  • 1 teaspoon dried oregano
  • ¾ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • a pinch of salt
  • a pinch of black pepper
  • a few slices of salmon
  • lemon juice
  • pinch of grated lemon peel

We produce

Heat a few teaspoons of olive oil in a large pan. Put onion, pepper and garlic in a pan and fry a little. Add half of the dill and stir for a few minutes. Pour broth, add potatoes and carrots. Add spices and season everything with salt and black pepper.

Boil the broth, then reduce the heat and simmer for 5-6 minutes or until the potatoes and carrots are soft.

Season the salmon pieces with salt and carefully place them in the pot. Reduce the heat and cook for another 3-5 minutes. Finally, stir in the remaining lemon zest, lemon juice and dill. Delicious!

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