Salmon Sweet Potato Soup Recipes

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SALMON SWEET POTATO SOUP



Salmon Sweet Potato Soup image

I created this recipe as a healthier alternative to whitefish chowder, which is a favorite in the area where I grew up. The salmon and sweet potatoes boost the nutrition and the slow cooker makes it more convenient. It's especially comforting on a cold fall or winter day! -Matthew Hass, Franklin, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 5h50m

Yield 8 servings (3 quarts).

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
3 garlic cloves, minced
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
1-1/2 cups frozen corn, thawed
6 cups reduced-sodium chicken broth
1 teaspoon celery salt
1 teaspoon dill weed
1/2 teaspoon salt
3/4 teaspoon pepper
1-1/2 pounds salmon fillets, skin removed and cut into 3/4-inch pieces
1 can (12 ounces) fat-free evaporated milk
2 tablespoons minced fresh parsley

Steps:

  • In a large skillet, heat oil over medium heat. Add onion, carrot and celery; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker. Add the next 7 ingredients. Cook, covered, on low until sweet potatoes are tender, 5-6 hours., Stir in salmon, milk and parsley. Cook, covered, until fish just begins to flake easily with a fork, 30-40 minutes longer.

Nutrition Facts : Calories 279 calories, Fat 10g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 834mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

SALMON WITH SWEET POTATOES



Salmon With Sweet Potatoes image

Make and share this Salmon With Sweet Potatoes recipe from Food.com.

Provided by Village Cafe

Categories     One Dish Meal

Time 1h5m

Yield 3 serving(s)

Number Of Ingredients 10

3 medium sweet potatoes, peeled and thinly sliced
1 medium yellow onion, thinly sliced
1 teaspoon grated gingerroot
1 cup pineapple juice
2 tablespoons olive oil
salt, to taste
1 1/4 lbs salmon fillets, skin removed
fresh ground black pepper, to taste
1/4 cup slivered almonds, toasted
1/4 cup fresh parsley

Steps:

  • Preheat oven to 400 degrees.
  • Combine sweet potatoes, onion, ginger, juice, oil and salt.
  • Place in a 9-by-13-inch casserole dish, sprayed with cooking spray. Bake, covered, for 40 minutes.
  • Remove from oven.
  • Top with salmon. grind on pepper. Return to oven uncovered and bake 10 to 12 minutes, until fish is done to your liking. Garnish with almonds and parsley.

SWEET POTATO SALMON CAKES



Sweet Potato Salmon Cakes image

Very easy. These freeze well. Enjoy!

Provided by sherry

Time 25m

Yield 3

Number Of Ingredients 10

1 large egg, beaten
1 tablespoon salted butter, melted
1 teaspoon ground ginger
1 teaspoon salt
½ teaspoon ground turmeric
½ teaspoon ground coriander
1 (7.5 ounce) can salmon, drained
1 cup mashed canned sweet potato
¼ cup all-purpose flour, or more as needed
1 tablespoon olive oil, or as needed

Steps:

  • Stir egg, melted butter, ginger, salt, turmeric, and coriander together in a small bowl.
  • Flake salmon into a wide bowl. Mix in sweet potato. Stir in egg mixture. Add flour, 1 tablespoon at a time, stirring after each addition. Add 1 extra tablespoon flour if mixture is still too wet. Form into 6 patties.
  • Heat oil in a large skillet over medium heat. Fry patties in the hot skillet until crispy and golden brown, about 3 minutes per side.

Nutrition Facts : Calories 344 calories, Carbohydrate 28.6 g, Cholesterol 103.4 mg, Fat 15.6 g, Fiber 2.1 g, Protein 21.6 g, SaturatedFat 4.8 g, Sodium 1145.8 mg, Sugar 4.8 g

POTATO CHEESE SOUP WITH SALMON



Potato Cheese Soup with Salmon image

I started cooking for a harvest crew when I was 10 years old. Now, 40 years later, my husband and I live in the heart of a potato-growing area. One year, this recipe won me a prize! -Nancy Horsburgh, Everett, Ontario

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1-1/4 cups diced celery
1 large onion, thinly sliced
1/4 cup butter, cubed
3-1/2 cups sliced peeled uncooked potatoes
1 cup chicken broth
3 cups whole milk, room temperature, divided
1 cup half-and-half cream
2 cups shredded sharp cheddar cheese
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 can (7-1/2 ounces) red sockeye salmon, drained, bones and skin removed
Salt and pepper to taste
Minced fresh parsley

Steps:

  • In a large saucepan, saute celery and onion in butter until tender. Add potatoes and broth; cover and cook on low heat until potatoes are tender. Cool slightly., Puree potato mixture in a blender with 2 cups milk. Return to pan; add remaining 1 cup milk, cream, cheese, thyme, Worcestershire sauce and salmon; heat through. Season with salt and pepper. Garnish with parsley.

Nutrition Facts : Calories 505 calories, Fat 31g fat (17g saturated fat), Cholesterol 119mg cholesterol, Sodium 737mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 2g fiber), Protein 25g protein.

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