SALMON POZOLE
By
Mary Edwards
@Maryxmas2u
6
This recipe won three wonderful trips for me in the Aetna Healthy Food Fight contest a few years back. Eating healthy can be very sweet indeed!
Ingredients
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32 ozlow sodium seafood cooking stock
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1 largejalapeno pepper, quartered
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1 mediumripe tomato, rough chopped
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4garlic cloves, peeled and rough chopped
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16 ozskinless salmon filet
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1 tspground cumin
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2 Tbspfresh lime juice
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2 csweet white corn
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1/2 cthinly sliced cabbage
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2-3thinly sliced radishes
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3 Tbspfresh cilantro tops, chopped
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1 Tbspthinly sliced green onions
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1avocado, peeled and diced
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4warm corn tortillas
How to Make SALMON POZOLE
- Place the stock, jalapeno, tomato and garlic in a sauce pan and bring up to a boil. Turn the heat to medium and simmer for 20 minutes. This is a good time to clean and prep the vegetables
- Pat the salmon dry and rub the top with the cumin. Divide the salmon into 4 equal pieces and broil it in a preheated oven for approximately 10 minutes per inch of thickness or until the top is slightly crispy and the inside is opaque.
- Pour the stock through a strainer into another sauce pan. Taste test for heat, and according to preference, either remove the jalapeno or lightly press it through the sieve along with the tomato and garlic into the stock. Bring up to a boil and add the lime juice and corn and simmer for about 2 minutes.
- To serve, ladle the stock with the corn into a deep, wide soup bowl, place a piece of salmon into each bowl and serve with the vegetables to be sprinkled on top. Serve with warm corn tortillas.
About SALMON POZOLE
Course/Dish: Fish Soups Seafood
Main Ingredient: Seafood
Regional Style: Latin American
Other Tags: Quick & Easy Healthy
