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Ingredients
- 1Â 1/2 lb salmon fillet
- 3 lrg sweet or possibly yellow onions
- 2 Tbsp. extra virgin olive oil
- 4 x garlic cloves whole and unpeeled
- 1/2 c. hazelnuts
- 6 c. fish stock, chicken stock or possibly water
- 1 tsp black peppercorns
- 1 x bay leaf crumbled
- 1/2 c. dry white wine
- 1 pch salt
Directions
- Preheat the oven to 425 degrees. Peel and trim the onions and cut them in half crosswise. Set them cut-side up in a shallow baking dish and brush the tops with the extra virgin olive oil. Bake in the heated oven till the onions are beginning to soften, about 20 min. Add in the garlic cloves and continue roasting till the garlic and onions are soft, about 20 min longer.
- Take from the oven and let cold. Lower the oven temperature to 350 degrees. Scatter the hazelnuts in a cake pan and toast in the oven till golden, 5 to 7 min, shaking the pan occasionally so the nuts brown proportionately. Rub the hazelnuts in a coarse dish towel to remove the skins, set them aside to cold, then coarsely chop the nuts.
- In a shallow pan combine 4 c. of the fish stock with the peppercorns, bay leaf, white wine and salt, bring to a boil and simmer for 2 min. Add in the salmon fillets and simmer gently till the fish flakes easily at the thickest part, 8 to 12 min.
- Transfer the fish to paper towels and let cold. Strain the cooking liquid and set aside. When the fish is cold sufficient to handle, remove and throw away the skin and bones. Break the salmon into large flakes with your fingers and set aside.
- When the onions are cold sufficient to handle, coarsely chop them; do not worry about browned bits of onion as they will add in the flavor to the soup. Split the skin of the garlic cloves and squeeze out the garlic. In a large pan, combine the onion, garlic and salmon cooking liquid with the remaining fish stock. Bring to a boil and simmer till the onions are soft, 15 to 20 min.
- Ladle about half of the soup to a food processor and puree, then return to the pan. Taste the soup for seasoning and spoon it into individual soup bowls. Top with the salmon pcs, sprinkle with the minced hazelnuts and serve.
- This recipe yields 6 servings.
- Comments: The rich flavor of salmon blends well with smokey roasted onions for this ultimate cool-water soup. If you prefer a smoother soup, you can puree all of the onion mix before adding the salmon. Fresh sourdough bread and a salad alongside make this soup a meal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 388g | |
| Recipe makes 6 servings | |
| Calories 364 | |
| Calories from Fat 213 | 59% |
| Total Fat 23.94g | 30% |
| Saturated Fat 4.64g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 870mg | 36% |
| Potassium 686mg | 20% |
| Total Carbs 3.55g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.59g | 0% |
| Protein 28.91g | 46% |
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