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

Ingredients:

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

METHOD:

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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