Careme

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen) (on sale) 12 oz, cut into 4 chunks $11.99 (1 lb)
• Bok choy (on sale) ~3/4 lb, sliced (stems and leaves separated) $2.77/lb
• Organic ginger root (on sale) 1 Tbsp finely grated (or 2-inch knob), plus 3 thin slices $3.77/lb
• Carrots 2 medium, thinly sliced $1.29 (1 lb)
• Green onions 2, sliced $1.39 each
• Garlic 2 cloves, minced $0.69 each
• Pompeii® Lemon Juice (on sale) or fresh lemon 1–2 Tbsp (to taste) $2.50
• Simple Truth Organic® Low Sodium Free Range Chicken Broth (on sale) 4 cups $2.00 (32 oz)
• Optional starch: cooked rice or noodles (pantry) 2 cups cooked rice OR 4 oz noodles

Instructions

1. Prep: Cut sockeye salmon to 12 oz total into 4 chunks. Slice ~3/4 lb bok choy—separate stems from leaves. Thinly slice 2 carrots. Mince 2 garlic cloves. Grate 1 Tbsp ginger and also slice 3 thin ginger coins. Slice 2 green onions.
2. Start the broth: In a medium pot, heat 1 Tbsp oil (pantry) over medium heat. Add sliced ginger coins (3), minced garlic (2 cloves), and grated ginger (1 Tbsp). Stir 30–45 seconds until fragrant.
3. Simmer vegetables: Add 4 cups chicken broth. Add sliced carrots (2). Bring to a simmer and cook 8–10 minutes until carrots are just tender.
4. Add bok choy stems: Stir in bok choy stems (from ~3/4 lb). Simmer 3 minutes.
5. Poach salmon gently: Lower heat so the soup is barely simmering. Add salmon chunks (12 oz) and cook 4–6 minutes, depending on thickness, until just cooked through and flaky.
6. Finish: Stir in bok choy leaves and cook 1–2 minutes until wilted. Add lemon juice (1–2 Tbsp) and half the sliced green onions.
7. Serve: Ladle into bowls. Top with remaining green onions. If using a starch, add 1 cup cooked rice per bowl (or divide cooked noodles between bowls) and pour soup over.