Curried wild Alaska salmon and Puy lentil soup

This chunky, winter-warming soup is like a meal in a bowl. Ready in about half an hour, it will help keep you nourished and fighting fit.

Curried Salmon and LentilServes 4


1 x 418g or 2 x 213g cans red or pink wild Alaska salmon
25g (1oz) butter
1 onion, chopped
1 leek, sliced
1 medium parsnip, chopped
1 large carrot, chopped
1 garlic clove, crushed
2 tbsp tikka masala curry paste
75g (3oz) puy lentils, rinsed
1.2 litres (2 pints) vegetable or chicken stock
Salt and freshly ground black pepper
1 tbsp coriander, chopped


1. Drain the can of salmon, reserving the liquid. Remove any skin and bones, if wished, and break the salmon into large chunks. Set aside

2. Melt the butter in a large saucepan and gently fry the onion, leek, parsnip, carrot and garlic for two or three minutes, until softened. Add the curry paste and fry gently for a few seconds

3. Stir in the lentils, stock and reserved salmon liquid, then bring up to the boil. Reduce the heat and simmer for about 20-25 minutes, partially covered, until the lentils and vegetables are tender

4. Add the salmon chunks and coriander and stir them through gently. Season with a little salt and pepper if needed. Ladle the soup into warm bowls and serve at once

Cook’s tip: Use one or two tablespoons medium curry powder instead of the curry paste if you prefer.

Alaska Seafood Marketing Institute

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