Recipes

Greens and Salmon Noodle Soup

:15 min

:40 min

Serves 4

1 cup Longo’s Signature Organic Artisan Fusilli Pasta

1 organic salmon fillet (about 300 g)

2 tbsp Longo’s Signature Extra Virgin Olive Oil, divided

Pinch each salt and pepper

1 onion, thinly sliced

2 cloves garlic

1 tbsp minced fresh ginger

1/4 tsp Longo’s Crushed Chili Pepper

1 bunch black kale, stems removed and leaves chopped

2 tbsp Longo’s Signature Tomato Paste

1 box (941 mL) Longo’s Chicken Broth

1 cup water

2 tbsp soy sauce

•Boil pasta in pot of boiling salted water for 10 minutes or until al dente. Drain and rinse with cold water; set aside.
•Meanwhile, brush salmon with 1 tbsp of the oil and season with salt and pepper. Roast in preheated 400°F oven for 10 minutes or until it flakes when tested; set aside.
•Heat remaining oil in soup pot over medium heat. Cook onion, garlic, ginger and chili pepper for 3 minutes to soften.
•Add kale and sauté until wilted. Stir in tomato paste.
•Pour in chicken broth and 1 cup water; bring to a simmer. Remove salmon from skin and break into soup pot. Add pasta; simmer for about 5 minutes or until heated through. Stir in soy sauce to serve.

Tip

•For an enhanced salmon flavour, ask your seafood expert to remove skin from fillet and chop salmon before adding directly into the broth to poach. No roasting required.

Per serving: 340 calories