Serious Eats: Recipes
Cook the Book: Salmon with Tomato, Dill, and Garlic Soup
Having grown up in Asia, with its tradition of clear, brothy soups, it's hard for me to get into stick-to-your-ribs bisques or chowders. My ideal soup is still the Vietnamese canh: a light, broth-based soup floating with gently cooked ingredients, often with a distinctly tangy flavor.
Today's Cook the Book recipe is a salmon canh with tomato, garlic and dill, a light, simple recipe that uses plain old water instead of stock. With just 15 minutes of simmering, the salmon stays mostly intact, and the barely-collapsed tomatoes add lots of bright acidity to cut its fat. The flavor is fresh and delicate, and it couldn't be easier to make.
Win 'Into the Vietnamese Kitchen'
In addition to excerpting a recipe each day this week, we're giving away five (5) copies of Into the Vietnamese Kitchen. Enter to win here »