Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, healthy salmon & bok choy creamy soup. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Healthy Salmon & Bok Choy Creamy Soup is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Healthy Salmon & Bok Choy Creamy Soup is something which I’ve loved my entire life.
This fatty fish is also tasty, versatile and widely available. Make good on that vow to eat better with these back-pocket simple and healthy salmon recipes. It's healthy, low calorie, and only uses a handful of ingredients!
To get started with this recipe, we must prepare a few components. You can cook healthy salmon & bok choy creamy soup using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Healthy Salmon & Bok Choy Creamy Soup:
- Make ready 300 g Salmon Fillets *skinless, bones removed
- Prepare 1 tablespoon Sake (Rice Wine)
- Take 2 pinches Salt
- Prepare 1/2 Onion *thinly sliced
- Prepare 2 cups Chicken Stock OR Vegetable Stock
- Make ready 1 Bay Leaf
- Make ready Salt & White Pepper
- Prepare 100 g Shimeji Mushrooms
- Make ready 1/2 cup Milk of your choice
- Make ready 1 Head Bok Choy
- Get 2 tablespoons Corn Starch Flour
Though the farm-raised salmon falls terribly short in the health department, wild salmon is a nutritional star. Healthy salmon recipes from salads to stir-fries by renowned BBC chefs. You can totally spare that amount of time for a delicious home-cooked meal that's also good for you. This salmon has so much flavor, all it needs as a side dish is plain brown rice.
Instructions to make Healthy Salmon & Bok Choy Creamy Soup:
- Cut skinless Salmon Fillets into chunky pieces, sprinkle with Salt and Sake, massage and set aside.
- Trim Shimeji and tear into smaller pieces. Trim Bok Choy stem, wash well, and cut leaves into the size that is easy to eat.
- Heat Chicken Stock in a saucepan over medium heat and cook Onion until soft. Add Bok Choy, Shimeji and Salmon, bring back to the boil and cook for 5 minutes or until Salmon is cooked. Season with Salt and White Pepper.
- Mix Milk and Corn Starch in a small bowl, then add the mixture to the soup. Carefully stir and cook until soup is thickened.
- Enjoy with nice crusty bread or freshly cooked rice.
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