Salmon Rice Soup
When your brain wants salmon, but your heart wants rice, why don't give this salmon rice soup a try?
Prep time: 5 minutes
Cook time: 40 minutes
Utensils:
Saucepot, wok, bowl, serving plate.
Serves 2
Ingredients:
4 salmon filets, boneless and skinless, cut into 2-inches pieces
2 tbsps. chopped scallion
2 cups raw white rice
2 tbsps. ground black pepper
2 tbsps. light soy sauce
2 tbsps. vegetable oil for stir-frying
Salt to taste
Directions:
1. In a bowl, combine the salmon filets with 2 tbsps. light soy sauce, mix well and let them marinate for 20 minutes before cook.
2. Preheat 2 tbsps. vegetable oil in a wok until hot, but not yet smoking, stir fry salmon filets over medium high heat until yellow and is nearly cooked through, which will take about 2-3 minutes, place on a plate for later use.
3. Place 2 cups raw white rice in a saucepot with enough water to cover, bring to a boil, then dail down to a simmer, continue to cook until chewy-typically anywhere from 20-30 minutes.
4. Add salmon filets, chopped scallion, ground black pepper, and pinch of salt back into the saucepot in which is was cooked, stir to combine and bring to a boil again, then turn off the heat.
5. Ladle soup into individual bowls, let cool 3 minutes before serving.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 43.7 g |
| Total fat: 3.7 g |
| Carbohydrate: 79.4 g |
| Calories: 527 kcal |
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