Tasting days in the Wild for Salmon store are always the best days! We get to see so many of our incredible customers, and we have the opportunity to share recipes-like this one from our partners at Bristolbaysockeye.org.
This hearty fall soup makes great use of our canned or shelf-stable pouched salmon, but sauteed ground salmon would work just as well!
SERVES 6 PREP TIME 10 minutes
COOK TIME 20 minutes
- 2 Tablespoons vegetable oil
- 1/2 cup finely chopped yellow onion
- 2 teaspoons fresh minced garlic
- 2 Tablespoons flour
- 2 cans (14.5 oz. each) fat-free chicken or beef broth
- 1 can (10 oz.) diced tomatoes and green chiles
- 1 can (12 oz.) evaporated skim milk
- 1/2 teaspoon dried oregano
- 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack sockeye salmon OR 8 to 10 oz. skinless, boneless salmon (canned or pouched)
- salt, to taste
- 8 oz. Monterey Jack or Mexican-style cheese, grated
- 1 cup tortilla chips, crumbled
Heat oil over medium heat, using a large stockpot. Add onions and garlic; stir and cook 3 to 5 minutes, until just starting to brown. Sprinkle in flour; stir and cook 3 minutes. Add broth, tomatoes, canned milk and oregano; bring to a boil. Reduce heat to simmer and cook 10 minutes.
Drain and flake salmon in large pieces, removing skin and bones (if any). Add salmon to soup and season to taste with salt; heat through. To serve, place 1/3 cup cheese in bottom of a large soup bowl; add soup. Sprinkle with tortilla chips and enjoy!