Salmon with Tomato, dill, and Garlic soup (Canh Rieu Ca)

By kbwinson

A rich seafood soup. One of my favorite soups. Ever.

Ingredients

• 1 lb salmon fillet, with or without skin
• 1 tbsp plus 1/2 tsp canola or other neutral oil
• 1 small yellow onion, sliced thinly
• 1 1/2 lbs tomatoes, cored and coarsely chopped
• 3/4 tsp salt
• 1 tbsp fish sauce
• 6 cups chicken broth, reduced sodium and fat
• 3 tbsp chopped fresh dill, feathery tops only; or 1 1/2 tbsp dried dill
• 2 cloves garlic, finely minced
• Black pepper
• Additional salt to taste

Details

Servings 4

Preparation

Step 1

Briefly blot the salmon dry with a paper towel; salt and pepper the salmon to taste. Cut into 1-inch chunks. In a nonstick skillet, heat the ½ tsp oil over medium-high heat. Add the salmon and sear, turning once, for 1-2 minutes on each side or until lightly browned. The fish will cook further in the soup. Transfer to a plate and set aside.

In a 3-4 quart saucepan, heat the remaining 1 tbsp oil over medium heat. Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fagrant and soft. Add the tomatoes and salt, cover, and simmer for about 4 minutes, or until the tomatoes have collapsed. Uncover and add the salmon, fish sauce, and chicken broth. Raise the heat to high and bring to a boil, using a ladle and skim any scum that rises to the surface. Lower the heat to a gentle simmer, so that the ingredients dance in the broth. If using dried dill, add it to the soup now. Cook for 15 minutes to develop and concentrate the flavors. If you are not serving the soup right away, turn off the heat and cover.

Just before serving, return the soup to a simmer. Taste and add extra salt or fish if necessary. Add the dill and garlic and turn off the heat. Ladle into a serving bowl and sprinkle with the pepper. Serve immediately over rice or rice noodles.


Amount Per Serving
Calories 228.3 Total Fat 8.9 g Saturated Fat 1.5 g Cholesterol 53.1 mg Sodium 2,163.2 mg Total Carbohydrate 4.7 g Dietary Fiber 0.6 g