Salmon Turnip Greens Soup Recipes

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SALMON TURNIP GREENS SOUP



Salmon Turnip Greens Soup image

This is my family's favorite way for using leftover salmon. We came up with it once based on what we liked and what we had in the fridge, and kept making it ever since. It makes a healthy, yummy, low-fat dish that is quick and easy to prepare. Serve garnished with shredded cucumber or fresh cilantro.

Provided by vbos

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 12

1 gallon water
3 stalks celery with leaves, diced
3 carrots, cut into 1-inch pieces
potatoes, cut into 1-inch pieces
1 small onion, diced
¾ inch piece fresh ginger root, minced
salt and ground black pepper to taste
1 bunch turnip greens, cut into 1-inch squares
1 tablespoon soy sauce
4 ounces spaghetti
½ pound cooked salmon, cut into 1-inch pieces
2 tablespoons lemon juice

Steps:

  • Pour water into a large pot. Add celery, carrots, potatoes, onion, and ginger to the water; season generously with salt and pepper. Bring the water to a boil, reduce heat to medium-low, and cook at a simmer until carrots are tender, about 10 minutes. Stir turnip greens and soy sauce into the soup; cook until greens wilt, about 5 minutes.
  • Stir spaghetti into the simmering mixture; cook until the pasta is just beginning to soften, about 10 minutes. Add salmon and lemon juice to the liquid. Remove pot from heat and let salmon steep in the soup until warmed, about 5 minutes.

Nutrition Facts : Calories 319.1 calories, Carbohydrate 47.8 g, Cholesterol 38.5 mg, Fat 5.8 g, Fiber 7.1 g, Protein 19.6 g, SaturatedFat 1 g, Sodium 374.2 mg, Sugar 5.1 g

TURNIP GREEN SOUP RECIPE - (3.9/5)



Turnip Green Soup Recipe - (3.9/5) image

Provided by msippigrl

Number Of Ingredients 12

1 tablespoon olive oil or butter
1/2 lb. smoked sausage, diced (I like Conecuh brand, Original - use more if you like)
1 onion, chopped (3/4 cup)
1 large (27 oz) can seasoned turnip greens*, undrained
2 (16 oz) cans reduced-sodium chicken broth
1 (10 oz) can Rotel tomatoes with green chilies, undrained
1 (14.5 oz) can Hunt's petite-diced tomatoes, undrained
1 (16 oz) can navy beans, rinsed and drained
1 (15 1/2 oz) can black-eyed peas, rinsed and drained
1 (15 oz) can pinto or kidney beans, rinsed and drained (I used pintos)
1/8 - 1/4 teaspoon garlic salt, or to taste
1/4 - 1/2 teaspoon Creole seasoning, or to taste (such as Tony Chachere's)

Steps:

  • Chop, slice, dice, or drain everything first. Heat the olive oil in a large pot over medium heat; add the diced sausage and onion and saute until the sausage is lightly browned. Drain if desired. Add the remaining ingredients to the pot, stirring gently just to combine. Reduce heat to low and simmer, uncovered, for about 30 minutes, adding more chicken broth or tomato juice if needed for desired consistency. ((NOTE: The recipe as written is somewhat spicy, so feel free to adjust seasonings according to your tastes. The beans listed are the ones I used, but use whatever kind you like, more or less.))

SEARED SALMON WITH WINTER VEGETABLES AND KOMBU BROTH



Seared Salmon with Winter Vegetables and Kombu Broth image

This light but richly flavored broth is good with any fatty, skin-on fish fillet, such as Arctic char or sea bass.

Provided by Michel Cimarusti

Time 1h35m

Yield Makes 6 servings

Number Of Ingredients 12

2 tablespoons vegetable oil, divided
1 small yellow onion, halved through root
1 small bunch baby turnips (about 12 ounces), greens torn into pieces, turnips peeled, quartered
3 large shallots, sliced into rings
1 3" piece ginger, peeled, sliced 1/4" thick
3 ounces kombu
1 tablespoon kosher salt, plus more
1 cup dry vermouth
1/2 small butternut squash (about 12 ounces), peeled, seeded, cut into 1/2" thick pieces
6 4-ounce pieces skin-on salmon fillet
Freshly ground black pepper
1 lemon, halved

Steps:

  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion, cut sides down, and cook, undisturbed, until dark brown, about 5 minutes.
  • Transfer onion to a large Dutch oven or other large pot and add turnips, shallots, ginger, kombu, 1 tablespoon salt, and 8 cups water. Bring to a gentle simmer (do not boil or broth will be bitter) and cook until broth is light golden and onion is soft, 40-50 minutes.
  • Add vermouth to broth and simmer 5 minutes. Remove onion and kombu; discard. Add squash and simmer until just softened, 12-15 minutes. Add turnip greens and simmer, stirring occasionally, until tender, about 2 minutes.
  • Meanwhile, season salmon with salt and pepper. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook salmon, skin side down, until skin is very crisp, about 2 minutes. Turn salmon and cook 30 seconds longer (salmon will be rare; it will continue to cook in the hot broth). Spoon broth and vegetables into shallow bowls and top with salmon, skin side up; squeeze lemon over.
  • DO AHEAD: Broth and vegetables (without turnip greens) can be made 1 day ahead. Reheat and add greens just before serving.

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1/5
Category Soup
Cuisine American
Total Time 50 mins
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  • Bring the water to a boil, reduce heat to medium-low, and cook at a simmer until carrots are tender, about 10 minutes.
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