8 c. water
wild caught salmon trimmings (raw with fins, bones, and meat)
2 small-medium red potatoes, quartered (optional, omit for Paleo)
3 organic carrots
1 large white onion, coarsely chopped
1/4 c. dehydrated shitaki mushrooms
sea vegetable flakes
liberal squeeze lime juice
liberal squeeze lemon juice
1 large jalapeño
5 cloves garlic
1/2" chunk ginger
1/4" chunk horseradish
1 T. organic apple cider vinegar
2 T. Earth Balance vegan butter
Seasonings:
1 t. Italian seasoning
1 t. dried rosemary
sea salt and black pepper
dash crushed red pepper flakes
2 bay leaves, crushed
optional seafood seasoning (ground fennel, lemon peel, coriander, thyme)
Bring water to boil with raw wild caught salmon parts*. As the broth heats, the meat will separate from the skin easily. This happened for me within the first 10 minutes of the soup warming up. At this point, the meat and skin were not too hot to handle, so I simply removed the meat from the skin with my fingers. I added the large bones and the skin back to the soup and saved the meat in a container in the fridge for later. If you don't do this, the meat will become chewy and tough as the fish over cooks.
In a food processor, finely mince the garlic, horseradish and ginger. Add about 1/2 of this blend and the dehydrated shitaki mushrooms to the soup stock.
Grate three organic carrots with the Saladmaster. Keep the carrots in reserve until the end because they will lose their color and flavor if you add them too early; this happens since the vitamins in carrots are water soluble.
Slice the jalapeño and add it to the soup (with seeds). Add the remaining garlic-ginger-horseradish mix to the soup right before serving. Bring soup to a boil and cook for 25 minutes or until potatoes are tender. You can either turn heat down to low, cover and simmer or serve immediately. I chose to let the soup simmer. Before serving, add carrots, remaining ginger-horseradish-garlic mix, sea vegetables, and the reserved salmon meat to the stock. Garnish with fresh ground pepper, parsley, and basil.
* We used sale $0.49/lb full-fish wild salmon trimmings from Kroger. Check out your local grocery store or market to see what they offer; fish trimmings have all the health benefits of the fish skin (EFA's), bones (calcium), and meat without the high cost of fillets or fish steaks.
2 small-medium red potatoes, quartered (optional, omit for Paleo)
3 organic carrots
1 large white onion, coarsely chopped
1/4 c. dehydrated shitaki mushrooms
sea vegetable flakes
liberal squeeze lime juice
liberal squeeze lemon juice
1 large jalapeño
5 cloves garlic
1/2" chunk ginger
1/4" chunk horseradish
1 T. organic apple cider vinegar
2 T. Earth Balance vegan butter
Seasonings:
1 t. Italian seasoning
1 t. dried rosemary
sea salt and black pepper
dash crushed red pepper flakes
2 bay leaves, crushed
optional seafood seasoning (ground fennel, lemon peel, coriander, thyme)
Bring water to boil with raw wild caught salmon parts*. As the broth heats, the meat will separate from the skin easily. This happened for me within the first 10 minutes of the soup warming up. At this point, the meat and skin were not too hot to handle, so I simply removed the meat from the skin with my fingers. I added the large bones and the skin back to the soup and saved the meat in a container in the fridge for later. If you don't do this, the meat will become chewy and tough as the fish over cooks.
In a food processor, finely mince the garlic, horseradish and ginger. Add about 1/2 of this blend and the dehydrated shitaki mushrooms to the soup stock.
Grate three organic carrots with the Saladmaster. Keep the carrots in reserve until the end because they will lose their color and flavor if you add them too early; this happens since the vitamins in carrots are water soluble.
Slice the jalapeño and add it to the soup (with seeds). Add the remaining garlic-ginger-horseradish mix to the soup right before serving. Bring soup to a boil and cook for 25 minutes or until potatoes are tender. You can either turn heat down to low, cover and simmer or serve immediately. I chose to let the soup simmer. Before serving, add carrots, remaining ginger-horseradish-garlic mix, sea vegetables, and the reserved salmon meat to the stock. Garnish with fresh ground pepper, parsley, and basil.
* We used sale $0.49/lb full-fish wild salmon trimmings from Kroger. Check out your local grocery store or market to see what they offer; fish trimmings have all the health benefits of the fish skin (EFA's), bones (calcium), and meat without the high cost of fillets or fish steaks.
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