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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Thursday, January 16, 2014

Salmon Soup by Steven Dolby

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(Serves 2-3 people)
3, 6 oz Salmon fillets (skin off )
4 Cups vegetable Stock
Fresh cilantro (small handful)
Juice of 1/2 lemon
10-15g Ginger peel or fresh ginger
1 Medium carrot (sliced)
1 Medium leek (sliced)
1/2 Medium onion (diced)
1/2 Medium fennel (sliced)
Olive oil
1 Garlic clove (minced)
Salt & Ground black pepper (to taste)

1. Into a pan, pour stock, add cilantro, lemon juice, and ginger. Bring water to a light simmer.
2. Add salmon and poach gently until cooked. Remove from pan and set aside on a plate. Strain the liquid and set aside.
3. In a pan, pour olive oil, add carrot, onion, leek, fennel, and garlic. Add a pinch of salt and sweat for 10-15 minutes.
4. Pour the strained stock, bring to a boil and simmer for 15 minutes. Season with salt and pepper.

5. Garnish with green onion, cucumber and serve soup hot with salmon.



  1. I love salmon, but have never made a soup out of it. Thank you so much for sharing.