- Prep Time: 10 Minutes
- Cook Time: 50 Minutes
- Total Time: 60 Minutes
- Servings: 2
- 1 onion, chopped
- Olive oil, as needed
- 1 sweet potato, peeled and coarsely chopped
- 1/2 cup pumpkin, peeled and coarsely chopped
- 3 medium Yukon or red potatoes
- 2 wild Alaska salmon fillets, 4 ounces each
- Olive oil
- 2 tablespoons cream
- Ground nutmeg, to taste
- Salt and pepper, to taste
- Several parsley leaves, for garnish
Step 1 Prepare vegetables
Heat a splash of olive oil in a saucepot. Add onions, cook over medium heat for 10 minutes. Add the sweet potato and pumpkin. Add in enough water to cover the vegetables. Cook on high heat, covered, about 30 minutes until vegetables are very soft. Remove from the heat. Using a blender or emersion blender, puree everything into a soup.
Step 2 Prepare potatoes
Peel the potatoes and set in a steamer basket over a pot of water. Cook on high until potatoes are soft. Cool; coarsely mash the potatoes. (Alternatively, microwave-cook the potatoes just until tender, then coarsely mash.)
Step 3 Prepare the salmon
Peel the skin off the salmon fillets, if not skinless. Cut salmon into cubes. Add a drizzle of olive to a fry pan. Heat then carefully add the salmon cubes. Cook all sides just until done.
Step 4 Serve
Pour the soup into 2 bowls. Spread the potato pieces on top, drizzle with the cream. Place the salmon cubes on top. Sprinkle with nutmeg, salt and pepper, then finish with a few parsley leaves.