And what does one do with scraps of salmon? Make soup! ...Or just broil and serve small pieces- it's not like we're particularly fancy around here. But the soup idea came to me and I ran with it. I spied some escarole at a neighboring vendor and knew it'd pair perfectly with the salmon. Add some mushrooms, onion, and garlic form my supply at home, and I was set!
I give a wide range on the soy sauce amount- start by adding a little and add more to taste. I kept our batch pretty low on it, but added more to my individual servings. If you have fish sauce and/or sesame oil, feel free to add a little of both to add a little more oomph to the flavor. Also, bok choy could definitely be subbed in for the escarole, or spinach would work too!
This makes four large servings, and you can make them heartier by adding a fried egg on top. Serve with extra chili-garlic and green onions as a garnish.
What you need:
1 teaspoon coconut oil
1 small-medium onion, thinly sliced
10 ounces mushrooms, sliced
4-5 cloves garlic, thinly sliced
1 bunch escarole, washed and torn into pieces
1 pound salmon, cut into chunks or strips
2-5 tablespoons soy sauce
~6 cups water
1 tablespoon chili-garlic sauce, plus more for garnish if desired
green onions for garnish
Start by heating a large pot over medium-high heat. Add the coconut oil. Add the onion and garlic, and saute for 2-3 minutes. Add the mushrooms and saute for another 2-3 minutes. Add the escarole and continue to cook for another 2-3 minutes. Add the water, soy sauce, and chili-garlic sauce. Bring to a boil and reduce heat to medium. Add the salmon. pieces, making sure all pieces are fully submerged. Bring back to a boil, and then reduce heat to a low simmer. Let cook for 3-4 minutes, or until salmon is cooked through. When it is fully cooked, it will be opaque and flake apart.
Add additional soy sauce and chili-garlic sauce to taste. Serve with a fried egg and chopped green onion on top if you're feeling it. :-) Enjoy!
