Seriously, THANK YOU SO MUCH for filling out the reader’s survey (you can still do it – I’m still reading). It was so much fun to read your responses since it is mostly me who is talking here.
On the weekend, one of my son’s coaches got hit with a puck and it fractured his jaw. POOR GUY, no doubt. He needs a surgery as he couldn’t talk all weekend. But sad things aside, the minute I saw him I thought to myself Alex would like me not talking for a few days. He wouldn’t wish the fractured jaw part but my dark thought was funny to myself for myself. Happy Halloween! As of tomorrow I will stop hearing about us living in a haunted house but I already got asked what is the next holiday at breakfast (I wish I was 5 again!).
But back to survey. I was so happy to see that majority of you can’t afford Whole Foods and buy coconut oil in Costco size amounts. Good. Yay. I’m jealous of all of you who have Trader Joe’s nearby. Sigh.
I’m not the only one who doesn’t eat 100% clean. Majority of us it is 90-80%. Phew. This brings me to an extremely high interest of What I Ate Weekend posts. Hold on, ladies, they are coming! I just need to remember to take pictures of really what I ate. This weekend I remembered ONE.
This was my Saturday night dinner: Alexia sweet potato fries, Costco wild salmon burger, beet salad test and one of my healthy pumpkin brownies. And I do not recommend that book at all!!! It was sick! Sick, sick, sick. Boys went to a Halloween party, I cozied up on a couch and by midnight I was terrified of a dishwasher’s sound. OMG, so sick. I didn’t realize what this book was until I got to the middle of it. My first time I ever stopped reading a book like this. And it’s written by a woman. This was a weird one. I’m still recovering.
What else was interesting in a survey? Majority of you work out more often than me – 3 times a week. I think it is actually funny haha. Be proud of yourselves! We are all “living a dream” so everyone wants more of quick dinner, slow cooker and healthier casserole recipes. And then we all love chicken and turkey in moderate amounts. So, many of you were interested in vegan recipes which is awesome, I think! Matcha is not a popular ingredient not only on my menu haha.
There were some really cool responses, including rhyming me to songs and someone living in Kiev, Ukraine. It has been so interesting to read how flaxseed is not common in Ukraine. I am about 16 years behind on what really is going on in Ukraine. Heck, I even don’t know when is the US election exactly which I’m sure all of you know. I am sure I will hear all about the results though. Oh my, hold on, people. Just hold on. This is not funny at all and I’m laughing. How rude of me, ugh.
And after everything you said above, I made you a salmon tomato soup with cilantro. In my defence, I made it last week. Well, I still have lbs and lbs of mom’s tomatoes to use up (and I already cooked sun dried tomato soup). My freezer is full with “dinosaur” salmon Alex has caught last month. What am I supposed to go shopping for ground turkey?!
But I will this week because I want to revamp these slow cooker porcupine meatballs. I made them when I first started blogging and the recipe is intriguing even for me but I’m not sure if it works. First of all, because I made it with venison but claimed as turkey. I got some very frustrated reader who says they fell apart. Maybe. I will never know until I use turkey. I promise my newer recipes are more trustworthy. So, I want to re-test with extra 4 years of cooking experience. Oh my, this is funny how I was blogging 4 years ago. Aaaaaaah.
This salmon tomato soup can be made with any fish, really. Like any. Also I used fresh tomatoes but 2 large cans of diced tomatoes would work too. Potatoes are optional but like my mom once said “What soup is a soup without potatoes?!”. That is a Ukrainian mom. And I had to agree with her on this one. This salmon tomato soup was more heartier and filling with creamy potatoes but you don’t have to. And soup is absolutely exquisite with a bunch of cilantro and fresh lime. Delish!
This salmon soup recipe was inspired by our trip to Puerto Vallarta’s restaurant 13 years ago (when I was still a baby without babies)! I tried this to-die-for seafood soup with marlin and could never forget. Obviously, I didn’t look for marlin in Vancouver or even bothered to spend money on 3 different types of pricey sustainable seafood. I just took a look into my deep freezer and that is what I suggest you do. And make a mortgage payment larger. Every penny counts. Enjoy! I can guarantee you this is better than any restaurant rip-off price soup that you can make yourself.
I’m bracing myself for tonight because I don’t love Halloween, my 5 year old is scared even of a blown up “BOOO” sign, a 10 year old in 2016 = teenager and I can’t even drink wine because Monday!
Cilantro Salmon Tomato Soup
Cilantro Salmon Tomato Soup is a quick affordable seafood soup made with fresh or canned tomatoes, any type of fish or salmon, optional potatoes, a bunch of fresh cilantro and a few limes.
- Prep Time: 8 minutes
- Cook Time: 43 minutes
- Total Time: 51 minutes
- Yield: 8 servings 1x
- 3 1/2 lbs tomatoes, coarsely chopped or 2x28 oz cans diced tomatoes
- 1 large onion, finely chopped
- 5 large garlic cloves, minced
- 2 tbsp coconut or avocado oil
- 1/4 tsp red pepper flakes
- 3 bay leaves
- 5 tbsp or half 6 oz can tomato paste
- 14 oz can tomato sauce, low sodium*
- 6 cups vegetable or chicken stock, low sodium
- 2 1/2 lbs salmon fillet, cubed**
- 4 medium potatoes, medium diced (optional)
- 1 1/2 tsp Himalayan pink salt***
- Ground black pepper, to taste
- 1 lime or lemon, juice of
- 1 bunch cilantro, finely chopped
- 3 green onion sprigs, finely chopped
- Preheat large stainless steel pot or dutch oven on medium heat and swirl oil to coat. Add onion and garlic; cook for 3-4 minutes, stirring occasionally. Add red pepper flakes and bay leaf; cook for 30 seconds, stirring once.
- Add tomato paste and mix well to combine. Add tomatoes, tomato sauce and stock; stir. Bring to a boil, cover and cook on medium for 20 minutes.
- Add salmon and potatoes (optional but makes a more filling soup), cover and cook on low for 20 minutes. Add salt, pepper, lime juice and 3/4 of cilantro. Let stand for 5 minutes. Adjust any spices to taste if you wish. Serve hot garnished with fresh cilantro and extra lime.
Store: Refrigerate in an airtight container for up to 5 days.
*Skip if using fresh tomatoes. **Any fish works. ***Use less to taste if using canned diced tomatoes and not low sodium other stuff. Bottom line – add salt last and start with little.
Did you make this recipe? Please give it a star rating in the comments.