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Salmon Flower Soup with Shrimp & Shitake Mushrooms
Sioux-Z-Wow's Saucy Nickname is
Salmon Flower Soup
Serves 4
12 T. Sioux Z Wow Marinade
1 LB Salmon fillet,sliced thinly on the
diagonal
1/2 LB Rock or sm. Shrimp, peeled &
deveined
40 Baby Spinach leaves, stemmed
1 can Baby Corn on the Cob
1 can Water Chestnuts, sliced
1 bud Bok Choy, cleaned, stemmed
8 Asparagus Spears, sliced diagonally
in 1/2"pieces
1/2 Red Bell Pepper, sliced thinly
8 Shitake Mushrooms, stemmed, sliced
20 Chives
BROTH
1 lg. (49.5 oz.) & 1 sm. (14.5 oz.) can
Chicken Broth
2 Stalks Lemon Grass, slivered,
smashed
1 inch Ginger, minced
6 cloves Garlic, minced
1 each Lemon & Lime, juiced
To Marinate: Place sliced salmon in a zip top bag with 8 T. Sioux Z Wow and set aside. Place shrimp in a sm. zip top bag with 4 T. of Sioux Z Wow. Allow both to come to room temp.
To Make Broth: Put 6 T. of chicken broth in a Dutch Oven. Add minced garlic and sauté 3 min. When garlic begins to brown, add remaining broth, lemongrass, ginger, the juice of the lemon & lime and the shitake mushrooms. Cover and bring to a simmer.
To Construct Salmon Flowers: a. Use lg. soup bowls or soup plates. b. Line the edges with overlapping spinach leaves. c. Arrange artistically the baby corn, bok choy leaves, asparagus, water chestnuts, & sliced red peppers. d. Top each creation with the Sioux Z Wow salmon slices placed to resemble a flower.
To Serve: Just before serving add the shrimp and it's marinade to the boiling broth. Gently ladle broth directly over salmon in each bowl. Broth should cover soup ingredients. Garnish with chives or green onions & a twist of lemon. Serve with chopsticks (or fork) & soup spoons. Make sure to take a deep breath over your bowl, letting the aromatic steam portend the tender tastes to come.
Note: The "Simple" version of Sioux Z Wow Salmon Flower Soup has fewer ingredients to save preparation time but the delights are just as deep.
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