Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 10.6 oz (300 g) salmon fillet, skin removed and bones checked
- 8.8 oz (250 g) potatoes, diced
- 3.5 oz (100 g) onion, finely chopped
- 2.8 oz (80 g) carrot, sliced
- 28.7 US fl oz (850 ml) water
- 0.4 oz (10 g) dill, chopped
- 0.5 tsp (1 g) black pepper
- 0.3 tsp (2 g) salt
Method
- Bring water, onion, carrot, potatoes, salt and pepper to a simmer. Cook gently for 15–18 minutes until potatoes are almost tender.
- Cut salmon into 1-inch (2.5 cm) pieces. Add to the simmering broth and cook gently for 5–8 minutes without stirring vigorously.
- Check salmon reaches 145°F (63°C) and separates easily with a fork. Check for any remaining bones.
- Turn off the heat, add dill and serve in two deep bowls.
Cook’s note: A simple salmon adaptation of ukha, which is made with many kinds of fish. A clear gentle simmer keeps the fish intact.
Allergens: Fish.
Approximate nutrition per serving: 436 kcal · Protein 34 g · Carbohydrates 30 g · Fat 20 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.