The Swimming Salmon Soup

The ingredient for Friday Foodie Fix is scallops which is not a kosher food.  I decided to substitute another fish so I could still participate and support Dianne of the Whole Gang.

The Swimming Salmon                    

The idea for this soup came from elsewhere but as usual, I ended up miles away from the original.  We do have salmon in common.  I have submitted it to 11th Heaven’s Homemaking  Haven  and Our Krazy Kitchen and Presto Pasta Night.          I am hosting Presto Pasta Night at my other blog, Sweet and Savory.                                                                                                         

I started out, with the idea of make a salmon casserole with potatoes, mushrooms and spinach and I hope to do this, at another time.  I ended up with soup with salmon swimming upstream against the noodles.  Kevin of Closet Cooking has a wonderful Salmon Noodle Soup with Udon noodles and dashi and miso and all kinds of wonderful things.  I am not as clever as he is with mixing and matching.  I do suggest you take a look, at his soup, for something really special.  That soup is beautiful to behold.

Tonight was a night of experimenting so while I was making this soup, which I am sure is easy to do, I was also making for the first time a Greek Frittata Ring.  In the middle of this, I got an important phone call that took 45 minutes and my complete attention.  This, while the ingredients for both dishes, were spread all over my kitchen counters.

Then, I was in a real bind.  Hubby was coming home very late and was starving and I had not even mixed the ingredients for either recipe.  Before I forget what I did with this soup, I am going to share it with you.  It was filled with flavor.

Ingredients:

1 salmon fillet

8 ounces gluten free fettuccine (by the way, we are finding new brands of gluten free pasta – I have to get the names of the brands – all rice flour)

6 button mushrooms, sliced thin

3 tablespoons teriyaki sauce (gluten free)

1 tablespoon sesame oil

1/2 red onion, sliced thin

1/2 cup spinach, well drained

2 cups organic, low salt vegetable broth

1 cup Rice Milk

Method:

In a  4 quart saucepan, boil fettuccine.

In a skillet, cook salmon in Teriyaki sauce and sesame oil.

As it is cooking, I cut it into small pieces.  Leave on low until cooked through.  (5 – 8 minutes)

In another skillet, over medium heat, fry onions and mushrooms for five minutes, stirring.  Add the spinach and cook for an additional three minutes.

The skillet I used for the salmon has higher sides than an omelet pan so I poured the soup into it.  (I used a ten inch skillet.)

Add the Rice Milk.

Put vegetables into soup and cook for another three minutes.                            

Pour into bowls.

Add noodles.

Enjoy.

This is being submitted to Super Sundays.  For lots of interesting and tasty soups, go see Deb and see what she has for this week.  I would check past weeks too.  Some magnificent recipes have come her way.  Perhaps, you would like to add your soups.