Aqua Farms Salmon And Clam Soup Recipe
Ingredients
| 2 pounds salmon fillets, divided into 6 equal pieces | ||
| Garlic | 10 Clove (5gm), unpeeled | |
| Olive oil | 2 Tablespoon | |
| 7 cups rich chicken stock | ||
| Clams | 60 Small, scrubbed | |
| 6 cups loosely packed fresh spinach leaves, cut in 1-inch-wide strips | ||
| Lemon juice | 2 Teaspoon | |
| Red pepper flakes | 1/8 Teaspoon | |
| Tomatoes | 1 Cup (16 tbs), chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Preheat oven to 400°F.
2. Wash salmon and pat dry. Arrange salmon, skin side down, and garlic cloves in a single layer in a baking pan. Drizzle with 1 tablespoon of olive oil. Bake, uncovered,for 15-20 minutes, or until salmon has an internal temperature of 140°F. (It will be slightly translucent in the thickest part.) Remember that salmon continues to cook after it is removed from the heat source. Remove salmon to a warming platter.
3. Peel roasted garlic and cut in thin slices. Heat remaining 1 tablespoon olive oil in a large, heavy saucepan. Add garlic and cook over medium heat, stirring frequently, until lightly browned but not burned.
4. Add stock, turn heat to high and bring to a boil. Add clams, cover and check in about 4 minutes. Remove any clams that do not open after 6-8 minutes. Add spinach and cook briefly until it wilts, about 2 minutes. Add lemon juice, red pepper flakes, and salt and pepper to taste.
5. Ladle broth, clams and spinach into soup bowls. (Be watchful for sand.) Nestle a warm piece of salmon in the center of each bowl.Top with a spoonful of chopped tomatoes and serve with French bread
2. Wash salmon and pat dry. Arrange salmon, skin side down, and garlic cloves in a single layer in a baking pan. Drizzle with 1 tablespoon of olive oil. Bake, uncovered,for 15-20 minutes, or until salmon has an internal temperature of 140°F. (It will be slightly translucent in the thickest part.) Remember that salmon continues to cook after it is removed from the heat source. Remove salmon to a warming platter.
3. Peel roasted garlic and cut in thin slices. Heat remaining 1 tablespoon olive oil in a large, heavy saucepan. Add garlic and cook over medium heat, stirring frequently, until lightly browned but not burned.
4. Add stock, turn heat to high and bring to a boil. Add clams, cover and check in about 4 minutes. Remove any clams that do not open after 6-8 minutes. Add spinach and cook briefly until it wilts, about 2 minutes. Add lemon juice, red pepper flakes, and salt and pepper to taste.
5. Ladle broth, clams and spinach into soup bowls. (Be watchful for sand.) Nestle a warm piece of salmon in the center of each bowl.Top with a spoonful of chopped tomatoes and serve with French bread
Chef
