Fresh or frozen wild salmon is a delicious source of protein packed with ant-inflammatory omega 3 fatty acids which protect our brain health and reduce inflammation.
When we are reducing inflammation in our bodies, we are reducing menopausal symptoms such as hot flashes and pain from aching joints and muscles.
I love salmon baked, grilled and poached but this was my first time making the Finnish salmon soup, Lohikeitto.
This soup is delicious and incredibly easy to make. I kept the skins on my potatoes for additional fibre and vitamin C.
The flavour profile is light and creamy with the dill giving the soup a lift and a taste of Spring. My soup contained the additional pretty pink of peeled local shrimp just because they are delicious and available to me at this time of year.
If you want an easy mid-week supper, this soup ticks all the boxes and would be delicious served alongside bagels or toast spread with cream cheese if you have hungry kids to feed.
Ingredients
3 tbsps butter melted in a large pan
2 leeks washed and chopped
1lb wild salmon
1lb potatoes chopped
1 medium carrot chopped
5 cups fish stock or Dashi
1 cup heavy cream
1 bunch dill finely chopped
1 packet of peeled local shrimp
Salt and pepper to taste
Instructions
Melt the butter in a large pan and as the chopped leeks
Put the lid on the pan and cook on medium until the leeks are soften
Add the potatoes and carrot to the leeks and pour in the fish stock or Dashi
Cook on medium heat for 10 minutes until the potatoes are just cooked through
Add the salmon pieces and cook for 3 minutes until the salmon is cooked through
Remove the cooked salmon to a board and flake into bite sized pieces removing the skin
Add the flaked salmon back to the potato and leek broth with the cup of heavy cream and the finely chopped dill (I added a packet of peeled local shrimp with the dill just because they are available and delicious.)
Season with salt and pepper to taste and serve immediately
Warm any leftovers gently to prevent the cream in the soup from curdling.
How to Make Dashi
If you do not have fish stock on hand, you can make a quick Dashi, a Japanese stock used in soups and stews.
Dashi is made with dried seaweed and dried anchovies which can be bought at your local Asian market and will keep in the store cupboard indefinitely. The seaweed and anchovies provide minerals and iodine to support your thyroid health and boost your energy.
Add a large piece of dried kelp or kombu to a pan with 5-6 cups of filtered water. Add 5- 10 dried anchovies and 4-5 curls of lemon peel. I added the leek tops to provide more of the sweet leek flavour.
Simmer for 20 minutes. Drain to remove the solid ingredients and leave a clean stock.
