Salmon is a flavourful fatty fish that pairs with a variety of flavours. Everyone knows that dill, garlic, and butter go well with it, and that it also works with umami-sweet flavours like teriyaki in Asian cuisine, but did you know that tomato and cilantro are also a great pairing? That's the flavour profile I played with in this soup recipe. It was wonderfully flavourful, reminding me that it's always worth playing outside the usual suspects when it comes to ingredients.
Keto Salmon Cilantro Tomato Soup Recipe
- ½ lb fresh tomatoes, coarsely chopped
- 1 can tomato paste
- ½ cup yellow onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon avocado oil
- ¼ teaspoon crushed red pepper flakes, to taste
- 2 bay leaves
- 2 large cans of wild salmon (or 10 oz of cooked salmon), chopped with bones and skin removed
- 2½ cups vegetable, fish or chicken bone broth
- 1½ cups rutabaga, diced
- 1 cup asparagus, chopped with woody ends removed
- Kosher salt and freshly cracked freshly ground black pepper, to taste
- 2 tablespoons lime juice, freshly squeezed
- ½ cup cilantro, finely chopped
- 2 tablespoons chives or green onions, finely chopped
- 1 avocado, diced (*optional)
Preheat large pot or Dutch oven on medium heat and swirl oil to coat. Add onions; cook for 3-4 minutes, stirring occasionally. Add garlic, red pepper flakes and bay leaf; cook 1-2 minutes or until fragrant.
Add tomato paste and mix well to combine. Stir in tomatoes and broth. Bring to a boil over medium heat, lower to medium-low, cover for 20 minutes.
Add rutabaga and asparagus, cover and simmer for 10. Stir in the salmon and cook until heated through. Remove from heat.
Stir in salt, pepper, lime juice and ¾ of cilantro. Let stand for 5 minutes. Adjust any spices to taste if you wish. Top with remaining cilantro, and chives, and avocado (if using).
Did you make this keto salmon cilantro soup recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)