Salmon Dill Soup Recipes

Steps:

• Put the clam juice in a medium microwave-safe bowl and microwave until very hot, about 5 minutes.
• Meanwhile, scatter the potatoes, carrots, celery, onion and garlic in a 6-quart slow cooker. Tie the dill, parsley, thyme, bay leaves and lemon zest together with twine and add to the slow cooker. Pour in the hot clam juice; cover and cook on high, 3 1/2 hours.
• Season the salmon with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Stir the heavy cream into the vegetables in the slow cooker, then partially submerge the salmon in the liquid. Cover and cook 30 more minutes.
• Discard the herb bundle; season the chowder with salt and pepper. Serve topped with chives and dill.

Steps:

• Place the first 4 ingredients in a saucepan; bring to a boil. Reduce heat to medium; cook, uncovered, until vegetables are tender, 10-15 minutes. , Add mushrooms. In a small bowl, mix flour and milk until smooth; stir into soup. Return to a boil; cook and stir until mushrooms are tender. Reduce heat to medium; stir in cheese until melted., Reduce heat to medium-low. Add salmon; cook, uncovered, until fish just begins to flake easily with a fork, 3-4 minutes. Stir in pepper and salt. Sprinkle with dill.

Steps:

• Melt butter in a large saucepan.
• Gently cook shallots in butter until soft.
• Stir in flour, then gradually add milk; bring to a boil; add stock and and cucumber.
• Simmer 10 minutes.
• Reserve several salmon bits for garnish and chop remaining salmon bits and add to stock mixture.
• Cook gently 2-3 minutes.
• In a food processor fitted with a metal blade, or a blender, process soup to a puree.
• Clean pan and return soup to pan; stir in chopped dill and half and half.
• Season with salt and pepper and gently reheat.
• Garnish with salmon bits. lemon pieces and dill sprigs.

Steps:

• Preheat oven to 400°. In a small skillet, melt butter over medium heat. Add green onions; cook and stir until crisp-tender, about 3 minutes. Remove from heat. Gently stir in salmon and dill; set aside., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Spoon salmon mixture into crust. In a small bowl, whisk eggs, cream, flour and seasonings until blended; pour over top. Sprinkle with cheese., Bake on a lower oven rack until a knife inserted near the center comes out clean, 35-40 minutes. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Let stand 10 minutes before cutting.

Steps:

• Peel and dice potatoes and onions 1/3-1/2" cubes.
• Carefully skin the salmon and cut into 1/2" wide strips; make one horizontal cut to halve strips then put salmon in fridge.
• In a stock pot add water, potatoes, onions and salt.
• Bring to a boil over moderate heat (might take awhile on an electric stove).
• Turn heat to low and simmer for an additional ten minutes (skim any foam).
• Finely chop dill
• Add half and half/cream and bring to boil over moderate heat.
• When slightly thickened, reduce to low heat.
• Add salmon and cook for 3 minutes on low heat.
• Add dill and stir.
• Add ground black pepper to taste then mix in 5 tbsp of softened butter and/or margarine (I like to use 2 tbsps butter and 3 margarine).
• Add mace if you have it, stir and cook for another 5 minutes.
• Taste the soup and if necessary, add salt.
• Done!

Steps:

• Melt butter in heavy large pot over medium heat. Add onions and sauté until slightly softened, about 3 minutes. Add cucumbers and potato; stir 1 minute. Add broth, dill sprigs, and 1 teaspoon salt. Increase heat and bring to simmer. Reduce heat to low; cover and simmer until cucumbers and potato are tender, stirring occasionally, about 25 minutes. Working in batches, puree soup in processor until smooth. Return to pot. Cool 15 minutes. Whisk in 1/2 cup crème fraîche and 4 tablespoons minced dill. Cover and chill until cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.) Taste soup, adding more salt if desired. Ladle soup into 6 bowls. Place dollop of crème fraîche in center of each bowl; sprinkle with smoked salmon and remaining 2 tablespoons minced dill.

Steps:

• Cook bacon in a 3-quart heavy saucepan over moderate heat, stirring frequently, until crisp, then transfer to paper towels to drain. Pour off all but 2 tablespoons fat from saucepan, then add onion, celery, potatoes, salt, and pepper and cook, stirring occasionally, until onion is softened, 5 to 7 minutes. Stir in water and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, about 10 minutes.
• Add milk and simmer, uncovered, until potatoes are tender, 4 to 5 minutes. Stir in salmon, dill, and butter and simmer gently until salmon is just cooked through, 3 to 4 minutes. Serve sprinkled with bacon.