• 2 Ratings

Combine salmon, fat-free milk, and reduced-sodium broth to make this heart-healthy dinnertime soup recipe.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse fresh salmon; pat dry. Set aside. In a large saucepan heat oil over medium-high heat. Cook and stir carrots, onion, and celery in hot oil about 10 minutes or until the vegetables are tender, stirring occasionally.

    Advertisement
Instructions Checklist
  • Meanwhile, to poach fresh salmon, in a large skillet bring water to boiling. Add salmon. Return to boiling; reduce heat. Simmer, covered, for 6 to 8 minutes or until the salmon flakes easily with a fork. Remove salmon from skillet, discarding poaching liquid. Flake salmon into 1/2-inch pieces; set aside.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Stir the broth, potatoes, corn, dill, and salt into vegetables in saucepan. Bring to boiling; reduce heat. Cook, covered, over medium-low heat about 15 minutes or until the potatoes are tender, stirring occasionally.

Instructions Checklist
  • Stir together 1/2 cup of the milk and cornstarch. Add milk mixture to saucepan. Stir in remaining milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in poached salmon or canned salmon. Heat through.

Nutrition Facts

211 calories; 5 g total fat; 1 g saturated fat; 11 mg cholesterol; 487 mg sodium. 30 g carbohydrates; 3 g fiber; 14 g protein; 938 RE vitamin a; 8 mg vitamin c; 81 mg calcium; 1 mg iron;

Reviews

2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0