Salmon Steak and Corn Soup

Overview

I always want to be lazy during lunch and make a dish that has both staple food and side dishes, but is nutritious, delicious and not too meaty to fill my stomach. I made this dish just a month ago. At that time, there was a vegetable farmer selling green corn at the gate of the community every day. It was cheap and absolutely fresh. I often bought five of them for ten yuan, cooked them in a pot at home, and ate them directly. At noon that day, I opened the refrigerator with the green corn I just bought and saw the salmon steaks I had marinated before going to work in the morning, and I got an idea

Tags

• soups
• chinese banquet
• common dishes
• soup
• children
• winter recipes
• banquet dishes
• lunch
• broccoli
• cooking wine
• corn
• garlic
• olive oil
• salmon
• stock essence
• black pepper
• salt

Ingredients

Steps

1. 1 Prepare salmon steaks.

   

2. 2 Add salt, cooking wine, and black pepper to marinate in advance (I put it in the refrigerator all morning)

   

3. 3 Put a little olive oil in the pan and fry the garlic slices.

   

4. 4 Add salmon steaks.

   

5. 5 Fry until the meat turns white and the shell is slightly coated. Add black pepper again and set aside.

   

6. 6 Peel the green corn, remove the whiskers, and cut into segments. In another pot, add water and corn segments.

   

7. 7 Add a little olive oil.

   

8. 8 Add the fried salmon steaks.

   

9. 9 Add appropriate amount of cooking wine.

   

10. 10 A little dashi.

    

11. 11 Simmer until the soup is thick and white in color, then add a few pieces of broccoli and cook briefly before serving.