Dilly Cream Of Salmon Soup Recipes

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CREAM OF SALMON SOUP



Cream of Salmon Soup image

Make and share this Cream of Salmon Soup recipe from Food.com.

Provided by Pot Scrubber

Categories     Finnish

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

4 cups water
3 medium potatoes, peeled and diced
2 medium onions, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
2 lbs skinless salmon fillet, cut into 1-inch pieces
1 cup whipping cream
minced dill weed (optional)

Steps:

  • Heat water, potatoes, onions, salt, pepper and bay leaf to boiling in Dutch oven; reduce heat.
  • Cover and simmer until potatoes are almost tender, about 10 minutes
  • Stir in salmon. Cover and simmer until fish flakes easily with fork, about 5 minutes longer.
  • Remove bay leaf.
  • Stir 1/2 cup of the soup liquid into whipping cream. Gently stir cream mixture into the soup; heat through. Sprinkle with dill weed.
  • Note: Maybe using 15 oz canned salmon, deboned and skinned, could be a substitute if fresh salmon is unavailable to you or cost prohibitive.

Nutrition Facts : Calories 410.4, Fat 20, SaturatedFat 10, Cholesterol 133.2, Sodium 514.9, Carbohydrate 23.5, Fiber 2.9, Sugar 2.4, Protein 33.5

CREAM OF SALMON SOUP



Cream of Salmon Soup image

Guests always compliment me when they taste this rich and creamy salmon soup. For special occasions, I make puff pastry triangles for dipping into the soup, but you can serve it without them.

Provided by donfredo

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Fish Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 14

1 sheet frozen puff pastry, thawed
1 egg yolk, beaten
1 tablespoon sesame seeds
1 ½ tablespoons butter
1 onion, diced
18 ounces salmon fillets, diced
1 tablespoon tomato paste
2 ½ cups fish stock
½ cup dry white wine
1 tablespoon cornstarch
1 ¼ cups heavy whipping cream
1 pinch saffron
salt and freshly ground white pepper to taste
3 teaspoons chopped fresh dill

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Lay puff pastry on a lightly floured surface and roll out with a rolling pin. Brush with egg yolk. Sprinkle with sesame seeds and press in firmly. Cut puff pastry first into squares, then into triangles, and place on a baking sheet.
  • Bake in the preheated oven until triangles are puffed up and golden brown, about 15 minutes.
  • Meanwhile, melt butter in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add salmon and cook for 5 minutes. Stir in tomato paste and cook for 1 minute. Pour in fish stock and white wine. Bring to a boil, reduce heat, and simmer for 15 minutes.
  • Stir cornstarch and a little bit of water into a paste. Add to soup and bring to a boil. Cook until soup thickens, about 5 minutes. Puree soup with an immersion blender until smooth. Stir in cream and saffron. Season with salt and pepper.
  • Garnish soup with dill and serve with puff pastry triangles.

Nutrition Facts : Calories 583.4 calories, Carbohydrate 26.3 g, Cholesterol 146.2 mg, Fat 41.5 g, Fiber 1.6 g, Protein 22.8 g, SaturatedFat 18.3 g, Sodium 543.6 mg, Sugar 2.6 g

DILLY CREAM OF SALMON SOUP



Dilly Cream of Salmon Soup image

This is an extremely easy cream of salmon soup that can be made with half and half instead of heavy whipping cream (probably even whole milk although I haven't tried that...yet).

Provided by amygdala

Categories     Scandinavian

Time 1h

Yield 5-7 serving(s)

Number Of Ingredients 10

1 lb salmon fillet
6 medium potatoes
2 medium onions
3 1/3 cups water
3 3/4 cups half-and-half or 3 3/4 cups heavy whipping cream
5 tablespoons butter or 5 tablespoons combination of some butter and margarine, softened
6 tablespoons finely chopped fresh dill
3 tablespoons sea salt or 3 tablespoons kosher salt
1/4 teaspoon ground mace (optional)
ground black pepper

Steps:

  • Peel and dice potatoes and onions 1/3-1/2" cubes.
  • Carefully skin the salmon and cut into 1/2" wide strips; make one horizontal cut to halve strips then put salmon in fridge.
  • In a stock pot add water, potatoes, onions and salt.
  • Bring to a boil over moderate heat (might take awhile on an electric stove).
  • Turn heat to low and simmer for an additional ten minutes (skim any foam).
  • Finely chop dill
  • Add half and half/cream and bring to boil over moderate heat.
  • When slightly thickened, reduce to low heat.
  • Add salmon and cook for 3 minutes on low heat.
  • Add dill and stir.
  • Add ground black pepper to taste then mix in 5 tbsp of softened butter and/or margarine (I like to use 2 tbsps butter and 3 margarine).
  • Add mace if you have it, stir and cook for another 5 minutes.
  • Taste the soup and if necessary, add salt.
  • Done!

SALMON WITH LEMON AND DILL



Salmon with Lemon and Dill image

This is a wonderful (and easy) recipe I got from my Aunt. The flavors of lemon and dill really complement the fish. I like to use wild Alaskan salmon for this recipe, but any salmon will work. I usually don't measure, so these are all estimates. Play with the ingredients to suit your own tastes!

Provided by Michelle Ramey

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 35m

Yield 4

Number Of Ingredients 7

1 pound salmon fillets
¼ cup butter, melted
5 tablespoons lemon juice
1 tablespoon dried dill weed
¼ teaspoon garlic powder
sea salt to taste
freshly ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
  • Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

Nutrition Facts : Calories 320.3 calories, Carbohydrate 2.4 g, Cholesterol 104.3 mg, Fat 22.1 g, Fiber 0.3 g, Protein 25.7 g, SaturatedFat 9.4 g, Sodium 196.6 mg, Sugar 0.5 g

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