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.

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