Salmon Rice Soup

When your brain wants salmon, but your heart wants rice, why don't give this salmon rice soup a try? Here salmon filet really adds an extra kick to this classic soup.

Saucepot, wok, bowl, plate.

2-4 cups raw white rice

4 salmon filets, boneless and skinless, cut into 2-inches pieces

2 tbsps. chopped scallion

Seasonings:

2 tbsps. ground black pepper

2 tbsps. light soy sauce

Salt to taste

1. In a bowl, combine the salmon filets with 2 tbsps. light soy sauce, mix well and let marinate for 20 minutes before needed (P1).

P1

2. Heat 2 tbsps. vegetable oil in a wok, when the oil is hot but not yet smoking, stir fry salmon filets over medium heat until salmon turns yellow and is nearly cooked through, which will take about 2-3 minutes, place on a plate for later use (P2).

P2

3. Place 2 cups raw white rice in a saucepot with enough water to cover, bring to a boil, then dail down to a simmer, continue to cook until chewy-typically anywhere from 20-30 minutes.

4. Add salmon filets, chopped scallion, ground black pepper, and pinch of salt back into the saucepot in which is was cooked, stir to combine and bring to a boil again, then turn off the heat.

5. Place the soup into individual bowls, let cool for a couple of minutes before serving (P3).

P3