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Ingredients for Creamy Salmon Asparagus Soup:
- Get 400 grams - Pink salmon belly
- Require 1 cup of campbell's cream of asparagus
- Require 1 cup evaporated milk
- Make ready 1 tbsp vegetable oil
- Give 3 for garlic cloves,minced
- Give 1 small for ginger,sliced
- Get 1 medium onion, chopped
- Give 1 pinch of salt to taste
- You need 1 piece green chili,sliced
- Provide 1/4 tsp for ground black pepper
- Prepare 1 tsp of fried garlic
- Prepare 1 tsp - spring onion,chopped
- Provide 1 small for carrot,finely chopped
Squeeze the lemon slices over the salmon and. It's perfect for early spring when asparagus is in peak season and there's still. This delicious salmon soup is a pleasing plethora of taste and texture. Roasted salmon and asparagus, delicious dill and fresh spinach form the base of the soup, and each bowl is served with a dollop of smooth sour cream, crunchy toasted rye croutons and cool, crisp cucumber pieces.
Creamy Salmon Asparagus Soup steps:
- In a pot,saute’ onion,ginger and garlic, stirring, until soft.
- Add salmon and cook/stir fry for 2-3 minutes.add evaporated milk and cream of asparagus and bring to a boil, then reduce heat and simmer for 5-8 minutes.
- Add the carrots and green chili and cook for 3 minutes.season with salt and ground black pepper.stirring occasionally.add water if needed.
- Turn the heat off.transfer the soup into a serving bowl.
- Garnish with spring onion and fried garlic then serve hot.
Add a pinch of salt and the asparagus ends. Drain, reserving the cooking water and discarding the ends. Heat the oil in a large skillet on medium heat. This creamy pasta recipe came about because of my craving for the classic spring flavor combo of asparagus and dill, and because I had a bunch of leftover salmon from my Poached Salmon in Mustard Dill Sauce hanging around the fridge. My Creamy Salmon Asparagus Pasta doesn't take long to prepare but packs a serious flavor punch.
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