Salmon velvet soup

This weekend we had another wonderful family dinner with our dear Nika, Kia and their parents. I prepared salmon soup and four kinds of chicken wings from my “repertoire” and Violet made two delicious cakes. On this post I’ll describe just the salmon soup and I’ll have to get back with the cake recipes.

I wanted to do a new soup for my dearest guests so after few days of research, I’ve decided to prepare the Salmon Velvet Soup after a recipe from Eat Well 101.

Salmon Velvet Soup

Salmon Velvet Soup


  • 170 g of fresh salmon
  • 250 g smoked salmon
  • 12 baby carrots
  • 1 parsley root
  • 4 celery stalks
  • 1 medium size spanish onion
  • 2 big Yukon gold potatoes
  • 1 cup white wine (I used 1 cup of grape juice and a splash of vinegar)
  • 4 cups vegetable stock
  • 100 g whipping cream
  • 2 tbsp olive oil
  • Salt and pepper
  • 50 g of salmon eggs
  • 150 g of smoked salmon

In a soup pot heat the oil and sweat the onion for 3-4 minutes. Add some salt and pepper to taste and then all the other vegetables and cook for another 5 min or until all the oil was absorbed. Add all the other ingredients (except the salmon eggs and the 150 g smoked salmon which are for decorating) and boil them for 40-45 min. Put everything in a blender or use a hand blender for a smooth result. I decorated the soup bowl with salmon eggs and diced smoked salmon and served with fresh french baguette.



Smoked salmon with Bourbon glaze

Another amazing salmon recipe.


  • 2 lbs of center-cut salmon fillet
  • 1/4 cup butter
  • 1/3 bourbon
  • 1/3 cup orange juice
  • 1/8 cup brown sugar
  • 3 tablespoons soy sauce
  • 1 teaspoon ground ginger
  • 1 teaspoon ground garlic
  • salt and pepper to taste


Salt and pepper the salmon filets and set them aside. Add the rest of the ingredients in a sauce pan and boil them until the sauce thickens. Spoon the cold glaze over fish and refrigerate for up to an hour. Place the fish filets into the smoker and smoke them until is cooked basting the filets with the glaze from time to time. Take remaining glaze and reheat in saute pan.  Gently boil on low heat, until glaze is syrupy, about 5 minutes. Serve the fish with rice and put some glaze over the fish. Delicious!!!

See original recipe at