Salmon Soup

1⁄4 cup, plus 2 tablespoons of extra-virgin olive oil
1 1/2 heads garlic,  1 head separated into cloves, half of that peeled and chopped
4 tomatoes, chopped into small chunks
4 peppers, sweet, warm, and hot, seeded and chopped
2 medium onion, 1 quartered with skins, the other peeled and chopped small
4 medium carrots (1 quartered, 3 thinly sliced)
6 cups water
2 ribs celery with tops removed, roughly chopped. Save tops for broth
8 black peppercorns
4 sprigs flat-leaf parsley
4 sprigs lemon balm or dill
2 bay leaves
1 salmon skin
1 lb. skinless boneless salmon filet, cut into 1" cubes
3 yukon potatoes cut in small chunks
1 1⁄2 cups white wine
Greens-vitamin, chard, bok choy
arugula or shoots
1 tbsp. fresh lemon juice
Kosher salt and freshly ground black pepper, to taste
 

Preparation

1. Pre-heat oven to 425 degrees. On the stove top, heat 1/4 cup olive oil in a 6-quart pot over medium-high heat. Add quartered onion, carrot, and unpeeled garlic cloves. Cook until soft and beginning to brown about 8 minutes. Add water, celery tops, peppecorns, parsley, dill or lemon balm, and bay leaves. Bring to boil, then reduce heat to simmer for 35 minutes or ready to assemble the rest of the soup.

2. Drizzle 2 tablespoons of oil In an oven proof pan, coat salmon in oil and place salmon, skin side down in pan. Bake in oven for 4 minutes or until skin can easily be removed from fillet. Add skin to broth. Remove bones from fillet and cut into cubes.

3. While broth simmers, In a roasting pan add tomatoes, peeled and chopped garlic, peppers, and chopped onion. Toss with 1/4 cup of olive oil and place on middle rack in the oven.  Roast until vegetables are soft and beginning to brown, about 20 minutes. Stir occasionally.

4. Chop celery, carrots, potatoes and greens and set aside. Strain the broth through a fine-mesh sieve into a bowl. Discard the solids. Wipe out the pot and add the broth along with the remaining carrots and potatoes. Bring to a boil, covered over high heat then reduce to simmer.  Add wine and roasted vegetables when ready. Reduce heat to medium-low and simmer, covered, until potatoes and carrots are tender, about 25 minutes.
3. Add salmon and greens to soup; simmer until just cooked through, about 5 minutes. Add lemon juice and season generously with salt and pepper. Divide soup between bowls; garnish with the arugula or shoots.

SERVES 6

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