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Lemon Salmon Soup

Ceviche inspired marinated salmon cubes are the perfect addition to this hearty winter veggie soup. Make it in bulk and enjoy regularly for optimal omega-3 intake.
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Prep Time 1 hour
Cook Time 30 minutes
Course Main Course, Soup
Servings 6

Ingredients
  

  • 1 kg salmon filet, skin on, scales off cut in big cubes
  • 2 lemons zest and juice
  • 7 tsp sea salt unrefined
  • 2 stalks leek cut in slices
  • 2 bulbs fennel (green on), cut in slices
  • 4 cloves garlic cut in small slices
  • 1 slice butternut squash (or two sweet potatoes, ca. 250 g) grated
  • 1 can tomatoes diced
  • 5 cm ginger root peeled, finely chopped
  • 5 cm turmeric root cut in slices
  • 3 tbsp tomato paste
  • 1 big bunch parsley leaves and stalks, finely chopped
  • 1 big bunch dill finely chopped
  • 1.7 l water (or homemade fish stock)
  • 6 anchovies jarred/canned
  • 5 tbsp olive oil
  • 1 tbsp black pepper
  • 1 sheet kombu

Instructions
 

  • Cut the salmon into medium size cubes (ca. 50 pieces). If cutting through the skin is difficult with a knife, take scissors. Place the cubes in a big bowl and season them with the lemon juice, zest and 2 tbsp of salt, mix carefully. Transfer the cubes into a glass container with a lid, make sure that the pieces are closely stacked. Store in the fridge for 0.5 – 2 hours.
  • Heat the olive oil in a big pot, add the turmeric, ginger and garlic, fry for a couple of minutes (don’t brown).
  • Add the leek and fennel, fry for another couple of minutes, season with salt and pepper.
  • Add the fish stock/water with anchovies, parsley and dill stalks, add sheet of kombu, bring to a boil.
  • Add the tomatoes, grated squash/sweet potato, and the lemon juice from the marinated salmon, simmer for 20 minutes or until the vegetables are soft.
  • Before serving add the marinated salmon and lightly simmer for 3 minutes (flesh will still be slightly raw inside).
  • Garnish with chopped parsley and dill.

Notes

The soup base freezes really well and can easily be made in bulk. While marinated salmon will always be best fresh, it can be frozen too. Make sure to remove all its juice (can be added to the soup) and store it in an airtight container.