Nordic Salmon Soup with Potatoes and Dill

Ingredients

• 150 g skin-on salmon fillet
• 1 tbsp olive oil
• ¼ tsp fine salt
• 180 g potato, peeled and cut into small cubes
• 70 g carrot, cut into small coins
• 60 g leek, white and pale green parts, thinly sliced
• 500 ml water
• 1 tbsp fresh dill, chopped
• 1 tsp gluten-free cornstarch, mixed with 1 tablespoon cold water
• ¼ lemon, cut into a wedge

Method

1. Salt the salmon and sear skin-side down until crisp; turn briefly.
2. Set salmon aside; soften leek in the same pot until tender.4 min timer
3. Add potato, carrot, and water; simmer until vegetables are tender.15 min timer
4. Stir in the thickener and half the dill until broth lightly coats.1 min timer
5. Return salmon and simmer at 145°F until it flakes; finish with dill and lemon.3 min timer