Healthy Salmon & Bok Choy Creamy Soup Recipe

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Healthy Salmon & Bok Choy Creamy Soup Recipe

Healthy Salmon & Bok Choy Creamy Soup

Healthy Salmon & Bok Choy Creamy Soup. From simple, stripped-down salmon with lemon to seriously saucy preparations, here's how to bake salmon! You can easily pair these salmon cakes with a salad or roasted veggies to make a complete dinner. It's very low in saturated fat and a good source of protein. It's also tasty, versatile and widely. These Healthy Salmon Marinades are the perfect easy, delicious recipe! To make Healthy Salmon & Bok Choy Creamy Soup you need 11 ingredients and 5 steps easily.

The ingredients needed to make Healthy Salmon & Bok Choy Creamy Soup:

300 g of Salmon Fillets *skinless, bones removed
1 tablespoon of Sake (Rice Wine)
2 pinches of Salt
1/2 of Onion *thinly sliced
2 cups of Chicken Stock OR Vegetable Stock
1 of Bay Leaf
of Salt & White Pepper
100 g of Shimeji Mushrooms
1/2 cup of Milk of your choice
1 Head of Bok Choy
2 tablespoons of Corn Starch Flour

Steps 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.

Wild-caught salmon usually have less saturated fat compared to farmed salmon. This healthy baked salmon is the best way to feed a crowd. There's no skillet cooking at all—everything is oven-baked in foil, making prep and cleanup a breeze. For this easy baked salmon recipe, we've stuffed salmon fillets with a luscious creamed spinach mixture for a main and side in one dish. Wider fillets work best for this salmon recipe because they're easier to stuff than the skinny ones.

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