Coconut Milk & Poached Salmon Soup with Blood Orange Salad

Coconut Soup & Blood Orange Salad

Morgan and I were laying out by the pool, enjoying the 90+ degree weather and a glass of Kunde Sauvignon Blanc when we decided to make soup for dinner. Soup?! On such a hot day. Yes. I love soup, even during the warmer months,  but I don’t experiment enough with making them.  It was settled then. Soup it was.

Ingredients for Salmon Soup

We both love Thai cuisine and decided to integrate similar ingredients used in Thai cooking  to build our Coconut Milk & Poached Salmon Soup. And what better way to brighten up the strong aromatic & spicy components of our soup than with a delicate blood orange salad.

We rushed off to Oliver’s to pick up the essentials.

Filet of Wild Alaskan Salmon, Pacific

Coconut Milk & Poached Salmon Soup

1 Wild Pacific Alaskan Salmon, Filet – middle piece
3 cups vegetable stock
1/2 white onion
2 garlic cloves
1 stalk lemongrass, snapped in half
Ginger, sliced (about 12 rounds)
2 (13 fl. oz) cans coconut milk
3 chilies, chopped (we used two Jalapeño & 1 Fresno pepper)
Fish sauce, few dashes
2 bay leaves
1 lime, juiced
5 – 7 springs cilantro
Salt, to taste

Salmon for Coconut Soup

Combine stock, 1/2 onion (whole – not sliced), garlic, lemongrass and ginger in a pot and bring to a boil then simmer for 10 minutes. Add coconut milk, chilies, fish sauce, and bay leaves and simmer for another 10 minutes. Strain and return the broth to the stove. Cut the raw salmon filets into small chunks, add to the broth and simmer for an additional 10 minutes. Once the salmon is cooked thoroughly, add in juice from one lime, cilantro and salt. Serve immediately with blood orange salad and vino of your choice.

We were out of the Sauvignon Blanc so we enjoyed a glass of Rosé with our dinner which paired great with the spicy kick in our soup. Don’t have bottle of Rosé or Sauvignon Blanc? Pinot Gris or Gewürztraminer would also be a fine match.

Blood Orange Salad

Blood Orange Salad

Arugula
2 blood oranges, sliced
Small bag of sliced almonds
1/2 red onion, sliced

Citrus Vinaigrette

1 blood orange, juiced
Olive oil, heavy drizzle
Red wine vinegar, few dashes
1 tablespoon honey
Salt and pepper, to taste

Blood Oranges for Salad

Combine all citrus vinaigrette ingredients and set aside. Cut the skins off of the blood orange and slice orange wedges for salad. Combine oranges with arugula, onions and almonds and toss with citrus vinaigrette.

Serves 3-4

~Enjoy, Crystal

Jalapeño-Watermelon Margaritas

Watermelon Jalapeño Margaritas

This twist on a classic cocktail is sweet, spicy and PERFECT for summer!  Get creative and try adding any smoked salt to the rim for a smoky layer that will pair perfectly with the sweet & spicy elements in the cocktail.

This recipe works best if you have a juicer to juice the watermelon and jalapeños. If you don’t have a juicer – don’t worry! See our variation below.

Watermelon Jalapeño Margaritas
2 ounces tequila (blanco)
2 ounces watermelon, juiced
½ ounce freshly squeezed lime juice 
½ ounce jalapeño juice
½ ounce triple sec
Coarse salt or smoked salt for rim

Preparation:
Juice your watermelon, jalapeño and lime in a juicer and set aside. Make sure you wash your hands thoroughly after juicing the jalapeño. Rim your glass with coarse or smoked salt. The easiest way to do this is to lightly wet the rim with a lime wedge and place the rim on a plate filled with salt. Next, place all ingredients in a cocktail shaker with a handful of ice. Shake vigorously and strain into a cocktail glass full of ice. Garnish with fresh watermelon slice.

Variation (If you don’t have a juicer…)
Muddle 1/2 – 1 jalapeño (depending on how spicy you like your drink) in the cocktail shaker. Chop the watermelon into small cubes and puree in a blender or food processor until smooth. Strain the juice into a cocktail shaker along with the remaining ingredients. Shake, strain and garnish!

Watermelon Jalapeño Margaritas

Watermelon Jalapeño Margaritas

Enjoy.  ~Crystal