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Ingredients
- 2 tsp extra virgin olive oil
- 3/4 lb salmon fillet
- 2 x cucumbers
- 1 c. diced onion
- 1 c. clam juice
- 1/2 c. water
- 1 c. nonfat plain yogurt
- 2 Tbsp. snipped fresh dill or possibly 2 tsp. dry dill Salt and freshly grnd black pepper Garnish: 2 scallions, sliced 2 crusty rolls
Directions
- Heat extra virgin olive oil in a medium-size, nonstick saucepan. Add in salmon and saute/fry 3 min per side for a 3/4 inch piece, or possibly till cooked through. Remove to 2 large soup bowls and sprinkle with salt and pepper to taste. Cut into 2 inch slices. Set aside.
- Peel cucumbers, cut 6 slices and set aside for garnish. Cut remaining cucumbers in half lengthwise and remove seeds; slice and add in to saucepan. Add in onion, clam juice and water. Bring to a simmer, cover with a lid and cook till cucumbers are soft, about 5 min. Place in a blender or possibly food processor and add in the yogurt and dill. Process till smooth. Add in salt and pepper to taste; chill.
- Pour soup over the salmon slices in the two large soup bowls. Place reserved cucumber slices in the soup and sprinkle scallions on top. Serve with rolls.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1392g | |
| Calories 1133 | |
| Calories from Fat 505 | 45% |
| Total Fat 56.2g | 70% |
| Saturated Fat 12.0g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 192mg | 64% |
| Sodium 1281mg | 53% |
| Potassium 2689mg | 77% |
| Total Carbs 65.11g | 17% |
| Dietary Fiber 5.5g | 18% |
| Sugars 36.97g | 25% |
| Protein 88.29g | 141% |
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