SALMON POZOLE

Name: SALMON POZOLE
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Latin American
Ingredients: 32 oz low sodium seafood cooking stock; 1 large jalapeno pepper, quartered; 1 medium ripe tomato, rough chopped; 4 garlic cloves, peeled and rough chopped; 16 oz skinless salmon filet; 1 tsp ground cumin; 2 Tbsp fresh lime juice; 2 c sweet white corn; 1/2 c thinly sliced cabbage; 2-3 thinly sliced radishes; 3 Tbsp fresh cilantro tops, chopped; 1 Tbsp thinly sliced green onions; 1 avocado, peeled and diced; 4 warm corn tortillas

By Mary Edwards
@Maryxmas2u

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!

Rating:

☆☆☆☆☆ 0 votes0

Serves:

Prep:

20 Min

Cook:

25 Min

Method:

Broil

Ingredients

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32 oz

low sodium seafood cooking stock
1 large

jalapeno pepper, quartered
1 medium

ripe tomato, rough chopped
4

garlic cloves, peeled and rough chopped
16 oz

skinless salmon filet
1 tsp

ground cumin
2 Tbsp

fresh lime juice
2 c

sweet white corn
1/2 c

thinly sliced cabbage
2-3

thinly sliced radishes
3 Tbsp

fresh cilantro tops, chopped
1 Tbsp

thinly sliced green onions
1

avocado, peeled and diced
4

warm corn tortillas

How to Make SALMON POZOLE

Step-by-Step

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.