I believe that everyone deserves a healthy, nutritious meal, regardless of their account balance. If you find yourself counting days till your next payday, this recipe might save your day. It definitely has saved quite a few of mine.
Salmon might not be the first word that comes to mind when thinking of a budget-friendly meal, but it's a myth that I'm going to bust in this post. This salmon head soup costs very little to make, is very satisfying, and has a rich and creamy flavor that'll surprise you. It's also a great way to boost your immune system during the flu season (been there!).
⭐ I like to serve the soup with homemade caraway rye bread (a recipe that made me fall in love with sourdough starter) or smoked salmon toasts. Yum!
For a long time, I avoided making any fish soup, thinking I would not be able to stand the strong smell of fish in my kitchen. While you might definitely be able to tell that it's fish you're cooking by the aroma in the kitchen, it's actually very light and subtle when the fish is fresh. Once the fish is cooked and you've added all the ingredients, your house will be filled with the tempting flavors of a hearty salmon soup. It's also a fairly easy soup recipe with a strong flavor and a creamy texture.
A Budget-Friendly Meal For The Whole Family
Who wants a quality meal without breaking the bank? Count me in! By using salmon scraps, you can create a delicious and comforting meal at a fraction of the cost of dishes made with fillets or steaks. The fact that I can feed my whole family with just a few dollars is a game-changer for me.
Ingredients
The salmon head stock is made from salmon scraps (head, tail, and salmon bones). Salmon heads with meat from salmon cheeks, and the back part of the head contains just enough for a hearty soup.
I buy a pack of frozen or fresh salmon scraps, which include salmon frames and heads, an excellent choice for soups. Alternatively, buy 2-3 salmon heads separately. (This recipe is also a great way to use the fish head, tail, and other cut-offs when purchasing a whole fish for other salmon-based meals.)
I've seen recipes with salmon eyeballs left in the soup, which is common in Korean and some other Asian cuisines, but I personally don't enjoy the view, and my kids would pass this kind of a dish for sure, so I'm removing the head once it's done its job.
Apart from the fish, you'll need some veggies (potatoes, carrots, and onions), fresh dill, oil/butter for frying, and processed cheese. I love how processed cheese adds creaminess and intensifies the soup's overall flavor.
⭐ Tip: I like the soup to be creamy, so I add potatoes in two stages: one at the beginning to allow the potatoes to break down and add creaminess, and another batch after about 10 minutes, so they maintain their shape and texture.
Directions
1. Prepare the salmon scraps for cooking: Pour with boiled hot water, leave for a minute, drain the water, and repeat again. It will help remove dirt and make the broth cleaner.
2. Cook the fish broth: Put the salmon scraps into a large stock pot, add a whole peeled onion, 2-3 bay leaves, some black pepper, and a pinch of salt. Add enough water to reach the target soup amount (some water will evaporate, and the volume will increase when you add veggies). Boil for about 30 minutes, occasionally skimming the foam from the surface.
3. Strain the broth: Remove the fish from the soup pot and transfer it to a bowl to cool down slightly. Meanwhile, strain the broth and pour it into a clean pot to cook the soup.
4. Add the veggies: Cut potatoes and carrots into small pieces and add to the bowl with the fish. Pour about 2 liters of hot water and a pinch of salt into the pot and start boiling the veggies. To make the soup thicker and creamier, add only half of the potatoes at the beginning and wait for about 10 minutes, then add the remainder. Meanwhile, chop one onion, season it with salt, and fry it on medium-high heat in a small amount of butter or vegetable oil until golden brown, then transfer to the same stock pot to the rest of the veggies.
5. Process the fish: While the veggies are simmering, separate salmon flesh from the scraps. It might take some time and require attentiveness to avoid any fishbone remaining in the flesh. Once done, I like to check again, squeezing the flesh between my fingers to see if no bones remain. You wouldn't want one sharp bone to ruin this beautiful dish (and your day).
6. Add the remaining ingredients: Once the veggies are soft, add the salmon flesh and processed cheese, stir to help it melt, season with extra salt if needed, and simmer with the lid on for 10 extra minutes.
7. Serve and enjoy: Sprinkle with fresh dill (or chopped spring onions, depending on your personal preference), let it cool for a minute or two, and enjoy! Add a touch of heavy cream for extra creaminess.
Creamy & Rich Salmon Head Soup On a Budget
Ingredients
- 25-30 oz salmon scraps (head, tail and bones with some flesh) (ca. 800 g)
- 2 onions
- 2 medium-sized carrots
- 3 large potatoes
- 1 bunch of fresh dill
- 1 cup processed cheese
- 2-3 bay leaves
- 5-7 black peppers
- 1 tablespoon olive oil
- 1 tablespoon oil or butter (for frying)
- salt to taste
Instructions
- Pour boiled hot water over the salmon scraps and leave for a minute, then drain the water and repeat one more time.
- Put the salmon scraps into a stock pot, add a whole peeled onion, 2-3 bay leaves, some black pepper, and a pinch of salt. Boil for about 30 minutes, occasionally skimming the foam from the surface.
- Remove the fish from the pot and transfer to a bowl to cool down slightly. Meanwhile, strain the broth and pour it into a clean pot.
- Cut potatoes and carrots into small cubes and add to the bowl with the fish. Pour about 2 liters of hot water and add a pinch of salt to the pot and start boiling the veggies. Meanwhile, chop one onion, season it with salt, and fry it in a small amount of olive oil until golden brown, then transfer to the same stock pot to the rest of the veggies.
- While the veggies are simmering, separate the salmon flesh from the scraps. Once done, check once again, squeezing the flesh between your fingers, to see if there are no bones left.
- Once the veggies are soft, add the salmon flesh and processed cheese, stir to help it melt, season with extra salt, if needed, and simmer with the lid on for about 10 extra minutes.
- Sprinkle with fresh dill, let it cool for a minute or two, and enjoy!
Video
Notes
- To make the soup thicker and creamier, add only half of the potatoes at the beginning and wait for about 10 minutes before adding the remainder.
- Make the broth in advance and keep it in the freezer.
Nutritional Value
Disclaimer: This nutrition label has been created using the calculator provided by www.verywellfit.com, and it may not be 100% accurate.
Leila
Thanks for the recipe! It's so damn good and costs little. I wish I'd found this recipe earlier.