salmon pozole

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

7 Pinches 2 Photos

Mary Edwards

Long Beach, CA

Updated on May 20, 2015

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!

Rate

prep time 20 Min

cook time 25 Min

method Broil

yield 4 serving(s)

Ingredients

32 ounces low sodium seafood cooking stock
1 large jalapeno pepper, quartered
1 medium ripe tomato, rough chopped
4 - garlic cloves, peeled and rough chopped
16 ounces skinless salmon filet
1 teaspoon ground cumin
2 tablespoons fresh lime juice
2 cups sweet white corn
1/2 cup thinly sliced cabbage
2-3 - thinly sliced radishes
3 tablespoons fresh cilantro tops, chopped
1 tablespoon thinly sliced green onions
1 - avocado, peeled and diced
4 - warm corn tortillas

How To Make salmon pozole

Step 1

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

Step 2

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.
Step 3

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.
Step 4

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.
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