Salmon and Potato Soup

Utah weather. Saturday was sunny and warming. There was no snow on the ground. We built planter boxes and went on a picnic at the park. Then comes Sunday morning. Light flakes of snow drift down as we head into church. Three hours later we emerge from the chapel to 6 inches of blizzard! I loathe Utah weather in early Spring. We cozied up in the afternoon with sweet herbal tea, naps and Yahtzee. Then, not able to deny the winter white outside my window, I made bread, salad, and Salmon and Potato Soup. It was delicious... or as my little boys put it, "This is great mom!!"

Salmon and Potato Soup

3 Tbsp olive oil
1/2 large white or yellow onion, diced
1 cup chopped or shredded carrots
4 large cloves garlic, minced
1-2 cups vegetable stock
1 cup rice milk
2-3 cups water
10 red potatoes, peeled and sliced thinly (in the food processor)
1-2 tbsp smoked paprika
2 salmon filets (approx 12-16 oz total)
water for boiling
2 cups frozen corn kernels (reserve for serving)
Sea salt to taste
Freshly ground black pepper to taste

In bottom of large pot heat olive oil over medium heat. Add onions, garlic and carrots and saute until all are soft, adding a little of the veg stock if needed. Once they are softened, add stock, rice milk, water, potatoes and paprika. Raise heat to medium high and bring to a boil. Turn down to medium low, cover and simmer until potatoes are soft. In separate medium-small pot, place salmon filets in enough water to cover them, salt well and bring to a low boil, cover and let cook until fish flakes easily (about 10 minutes). Drain off water, break fish into flakes with a fork and add to the main soup pot. Sea salt and pepper to taste and let simmer a little to combine flavors. Add frozen corn kernels to separate bowls at serving time to help cool soup. Serve with a green salad and some hearty bread and enjoy!

Put the AH! in Mahi Mahi

Sometimes my body just wants more protein. No better way to satisfy that craving than an awesome bit of fish. Simple and quick. Add your veg and you have a gorgeous meal!

Pan-Seared Mahi Mahi

Mahi Mahi fillets (I used the frozen ones from Costco)
1/4 cup olive oil
4-5 garlic cloves, roughly crushed with side of knife blade
approx 1-2 tsp dried bouquet garni herbs (parsley, sage, thyme...)
Coarse sea salt
Freshly ground black pepper

Preheat oven to 350 F. If fish is frozen, quick thaw in warm water bath. Be sure it is thawed through. Rub generously with coarse salt and pepper on both sides. Place oil, crushed garlic cloves and herbs in oven-safe skillet (I use my cast iron). Heat until olive oil just begins to smoke and add your fish fillets. Cook about 2-3 minutes on first side until flesh releases from pan naturally, then turn and cook other side for 1-2 minutes. Once both sides are seared and flesh has released, place entire pan in oven and bake for about 5 minutes. Remove from oven and serve immediately.

There are all sorts of ways to serve this. You can add an avocado tomato salsa, a buckshot salsa with black beans, baby bella green beans and sweet corn, garlic roasted asparagus, roasted rainbow veggies, or serve it with spinach and garlic mashed potatoes and a green salad. Use your imagination!
We enjoyed it with a gorgeously colorful quinoa salad.