Mary Edwards’ Fan Favorite Salmon Pozole
Mary Edwards Fan Favorite Salmon Pozole taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
1 32 oz. box low sodium seafood cooking stock1 large jalapeno, quartered1 medium sized ripe tomato, rough chopped4 garlic cloves, peeled and coarsely sliced12 ounce skinless salmon filet, trimmed and cleaned1 teaspoon ground cumin2 tablespoons fresh lime juice2 cups sweet white corn1/2- 1/3 cup cabbage, thinly sliced2-3 radishes, thinly sliced3 tablespoons fresh cilantro, stemmed and chopped1 tablespoon green onion, thinly sliced1/2 avocado, peeled and diced4 corn tortillas, warmed (optional)
- Place the stock, jalapeno, tomato and garlic in a sauce pan and bring up to a boil.
- Turn the heat to medium and simmer for 20 minutes.
- This is a good time to clean and prepare the vegetables.
- Pat the salmon dry and rub the top with the cumin.
- Divide the salmon into 4 equal pieces and broil it in a preheated oven for approximately 10 minutes per inch of thickness or until the top is slightly crispy and the inside is opaque.
- Pour the stock through a strainer into another sauce pan. Taste test for heat, and according to preference, either remove the jalapeno or lightly press it through the sieve along with the tomato and garlic into the stock.
- Bring up to a boil and add the lime juice and corn and simmer for 1-2 minutes.
- To serve, ladle the stock with the corn into a deep, wide soup bowl, place a piece of salmon into each bowl and serve with the vegetables to be sprinkled on top.
- Serve with warm corn tortillas, if desired.