Creamy Salmon Soup with Lemon and Lime

Happy Valentine’s Day!

For our Valentine dinner, Ms. Foodie was searching for something different to make with some Salmon fillets than the typical grill or broil. We’ve been having some nippy nights in beautiful Los Angeles, so a soup or a stew seemed like the perfect choice.

But, my troll of the Internet rendered recipes that had too many ingredients, or that would just take too long–you know Ms. Foodie–I’m big on Kitchen Cabinet Cooking–using what’s in store. So in typical Foodie fashion, I came up with my own recipe!

I sauteed the Salmon in Olive Oil with Lemon and Lime Juice, using light, but flavorful spices like Thyme, Celery Salt, Parsley, and Rosemary. Once the Salmon was cooked, I removed the skin, and broke up the Salmon into chunks.

After melting 4 tablespoons of butter in a corner of the pot, I mixed that in with crushed Garlic, chopped Onion, Telecherry Pepper, diced Potatoes, Basil, and a bit more Celery Salt, Lemon and Lime.

Some more saute time to meld the flavors, and then the final piece: 12 ounces of Evaporated Milk and one cup Milk to make the creamy base.

Thirty minutes on low heat to cook the potatoes, and the deed was done!

My friend Brigette contributed to our meal with a crusty loaf of homemade bread–Ms. Foodie is feeling the love, all the way down to her tummy!

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