Salmon, dill and cucumbers make a tasty chilled soup
| • | Island ways of eating |
By Linda Gassenheimer
McClatchy-Tribune News Service
Fresh salmon, cucumbers and dill served as a chilled soup makes a soothing summer supper. Cucumbers and dill are often used to garnish salmon. The texture and taste contrasts bring out the flavor of the fish.
I first tasted this refreshing soup at the famous Boston restaurant, Legal Sea Foods.
The secret is to cook the rich salmon for just a few minutes on its own and remove it from the saucepan, so that it does not overcook.
The cucumber and onion cook in the same pan in a light broth for just 5 minutes and are then placed in a blender with the remaining ingredients.
Fresh or dried dill can be used. If using dried dill, make sure it is still green and not gray. I am often asked how long dried spices can be kept. The quick rule is no longer than six months. If your spices have lost their natural color and look gray, then that's how they will taste.
This meal contains 575 calories per serving with 26 percent of calories from fat.
Wine suggestion: This crisp, cool meal needs a crisp cool, wine; I'd try a muscadet from France's Loire Valley.
CHILLED CUCUMBER AND SALMON SOUP
Garnish
Heat olive oil in a medium-size, nonstick saucepan. Add salmon and saute 3 minutes per side for a 3/4-inch piece or until cooked through. If the salmon is thicker, cook another 2 minutes per side. Remove to two large soup bowls and sprinkle with salt and pepper to taste. Cut into 2-inch slices. Set aside.
Peel cucumbers and cut 6 slices and set aside for garnish. Cut remaining cucumbers in half lengthwise and remove seeds; slice and add to saucepan.
Add onion, clam juice and water. Bring to a simmer, cover with a lid and cook until cucumbers are soft, about 5 minutes. Place in a blender or food processor and add the yogurt and dill. Blend until smooth. Add salt and pepper to taste. Chill.
To serve, 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.
Makes 2 servings.
Linda Gassenheimer is the author of 14 cookbooks, including her newest, "The Portion Plan" and "Prevention's Fit and Fast Meals in Minutes." Visit Linda on her Web page at www.DinnerInMinutes.com or e-mail her at Linda@DinnerInMinutes.com.
