Experiments in Cooking

Finnish-ish Salmon Soup in IP

Tonight’s dinner was inspired by the desire to make a one pot seafood dish, a craving for soup, and a chance encounter with a recipe for a Finnish salmon soup called Lohikeitto.

Not finding any fish broth in the kitchen, I decided to cook the salmon skin with my potatoes.

I cubed the salmon and set it back in the fridge.

I prefer to peel celery for soups, and finely mince my garlic.

The end result was a very pleasing salmon and broccoli soup.

Recipe as I made it:

  • 1 lb fresh salmon – skin separated and rest of the fish cubed in large chunks
  • 1 small head of broccoli, cut into florets (stalks chopped up small)
  • 1 scallion, finely chopped
  • 2 red potatoes, peeled & cubed
  • 2 large garlic pearls
  • 3 stalks celery, peeled (yes) and chopped
  • 1/4 cup heavy cream
  • 4 cups vegetable (or chicken, or fish) broth
  • Juice of 1/2 lemon
  • Herbs to taste (I used a fish seasoning mix with parsley, thyme, dill, lemon pepper)
  • More dill
  • Salt & Pepper to taste

Add the cubed potatoes, salmon skin, celery, garlic, half the herbs, and 2 cups broth to the pressure cooker. Cook under high pressure for 8 minutes. 5 minute release.

Transfer half the potatoes to the blender, carefully avoiding celery or fish skin. Add remaining 2 cups of cold broth, blend. Add back to pot.

Add the broccoli, cubed fish, dill, rest of your seasoning, S&P, and scallions (except the very green tips) to the pot. Pressure cook for 2 minutes. Natural release.

Remove the fish skin. Add the remaining green scallions, cream, and lemon juice. Adjust seasoning to taste.