This simple, yet elegant recipe hails from the November issue of Foods Matter, the magazine for special diets and allergies. Online subscriptions are available for both U.S. and U.K. residents.
Yields: 6 Servings
- 1/3 cup olive oil
- 3 large leeks, very finely sliced
- 14oz salmon fillet, sliced in approx 8” pieces
- 6 1/4 cups gluten & wheat-free fish or vegetable stock
- 7/8 cup dry white wine
- sea salt and freshly ground black pepper
- juice of 1 large lemon
- large handful fresh dill
Heat the oil in a heavy pan, add the leeks and cook very slowly for 30-40 minutes or until they are soft. Add the salmon, the stock and wine, salt and pepper and bring slowly to just below the boil, by which time the salmon pieces should be almost cooked.Add the lemon juice and adjust the seasoning to taste. Chop in about half of the dill and mix very gently. Reheat to serve, stirring gently and not allowing the soup to boil. Serve in bowls sprinkled with extra dill.