week of soups--day 5: tomato,red pepper, and salmon / by Warrior Ant Press Worldwide Anthill Headquarters in Kansas City, Missouri, USA.

week of soups--day 5: tomato,red pepper, and salmon

Since we already have our soup base (day 4) this one will be a breeze.

What you'll need for each serving. Approximately 3-4 ounce serving of fresh wild salmon. Forget the farm-raised stuff. It lacks flavor and color. And forget the salmon if it doesn't look fresh. I've noticed that a lot of fish mongers are keeping fish past it's prime in the case, just to make the case look full and to hold down inventory. Don't be afraid to tell the butcher that you want that one, yeah that one, 3rd from the back, and can you cut it half? A good shop will oblige you what you want. You could float lesser quality, less flavorful fish (like talapia) in this soup but only for the added protein. The soup would largely overwhelm the mild flavor of a whitefish. But if the salmon looks like it might kill you, then substitute. Please substitute.

Heat the tomato and red pepper soup base gently. Place the salmon pieces in an oiled (olive oil!) glass baking pan. Drizzle some oil on the top of the fish and then sprinkle the salmon pieces with paprika, sea salt, and a small amount of black pepper. Bake @ 325°F for ~15 minutes or until 130° F. Remove from the oven. Let stand for a few minutes. Then ladle the hot soup in the bowls and place on the salmon pieces in the center. If you do this right, the salmon will finish in the bowl, retaining its flake and moistness.

I love the red-orange color of this dish and the nutty flavor of the salmon against the spicy sweet and slighly acid taste of the soup.