Sunday, March 27, 2011

Salmon Tahini Soup

Photo from Elise Bauer
What do you do when you've neglected going to the grocery store all week and know that Trader Joe's on a Sunday night never ends well?  Well, you dig up some tahini from the way-back of the fridge, defrost the salmon steaks you've had since Christmas, throw in herbs and greens, simmer and out comes this hearty wonder!

It can be made with soy milk or cream/milk* (omit lemon) and don't skip on the fresh herbs- they make all the difference.

Salmon Tahini Bisque

1/2 cup soy milk
3 large potatoes
2 salmon steaks
1 tbs fresh dill weed
1 cup chopped spinach, drained
1 yellow pepper, diced
1/2 cup carrots, diced
1/2 cup peas
1/2 cup tahini
2 tbs Seasoning Mix (I like the TJ's Mix)
2 cups vegetable stock
3tbs miso paste 
2 tbs capers, save liquid for fish
Red pepper flakes for garnish 

First boil the potatoes until soft.
At the same time poach the salmon steaks on top of the stove in a covered pan with 1/2 cup juice from capers, salt/pepper.
In a blender: Put chopped potatoes; vegetable stock, soy milk, tahini, miso paste, dill, and capers. Blend these until smooth.
Now return the blend back to the pot and add flaked salmon, peppers, spinach, peas, and carots. Heat on top of the stove for about 10 to 15 minutes.
The longer you cook, the thicker the consistency. Season to taste.

Recipe inspired by but blending fish sorta freaked me out so a little soup magic was in order.  Luckily, it turned out fantastic.

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