Salmon and Potato Soup with Wilted Salad
- Savory
A light, savory soup where potatoes simmer until tender, salmon poaches gently in the water, and shredded salad wilts in at the end for freshness. Finished with a drizzle of extra virgin olive oil.
- Total
- 38 min
- Prep 10 · Cook 28
- Serves
- 2
- Difficulty
- Easy
You'll practice: Poaching · Simmering
Instructions
-
Peel the potatoes and cut them into 2 cm cubes. Shred the salad into bite-sized pieces and cut the salmon fillet hearts into 3 cm chunks.
~10 min
Cut the potatoes to an even 2 cm so they finish at the same time as the salmon goes in.
-
Warm 1 tbsp extra virgin olive oil in a medium pot over medium heat. Add the potato cubes and cook, stirring, until the edges turn golden and smell sweet, about 6 minutes.
~6 min
Browning the potatoes in oil builds a savory, toasted flavor and a firmer crust so they hold their shape in the soup.
-
Pour in 700 ml water and add 0.5 tsp salt. Bring to a gentle simmer, cover, and cook until the potatoes are tender when pierced with a knife, 12 to 15 minutes.
~15 min
A gentle simmer cooks the potatoes evenly without breaking them apart, and the lid keeps the liquid from evaporating too fast.
Simmering Bring the water just to a gentle bubble, then cover and hold it there. A steady low simmer cooks the potatoes through without turning them mushy.
-
Lower the heat so the liquid barely bubbles. Slide in the salmon chunks and poach until the salmon turns opaque and flakes easily, 4 to 5 minutes.
~5 min
Poaching at a bare simmer keeps the salmon tender and intact; hard boiling would tear the delicate chunks apart.
Keep the poaching liquid at a bare simmer: hard boiling makes the salmon chunks break apart before they are cooked through.
Poaching Keep the liquid at a bare simmer with only tiny bubbles at the edge. If it boils hard, the salmon will shred; gentle heat keeps it silky and whole.
-
Stir in the shredded salad and cook just until it wilts, about 1 minute. Season with the remaining 0.25 tsp salt and 0.25 tsp black pepper, then taste and adjust.
~1 min
Brief wilting softens the greens while keeping their fresh bite and bright color, and seasoning at the end lets you taste the finished balance.
-
Ladle the soup into bowls, making sure each gets potatoes, salmon and greens.
~1 min
