Opt for a mild salmon, such as king or Atlantic, as a delicate flavour complements the soup better than more robust varieties, like sockeye.

Extra-virgin olive oil

This incredibly healthful oil serves as my primary cooking and finishing oil. Olive oils are notoriously not always pure, so find oneyou like and trust to be your kitchen staple.Costco’s Kirkland Signature organic oliv eoil is my go-to. It’s tested for purity, well balanced, and very affordable. Store it away from heat and light.

Himalayan pink salt

I use Himalayan pink salt because of its trace mineral content and as a matter of utility because its grind is fairly universal, making for consistent measuring. Kosher salt measures very differently depending on brand (e.g., Mortonversus Diamond Crystal). To achieve the balance of seasoning as intended, please use pink salt in this recipe.

A bowl of cream-coloured soup topped with a grilled salmon fillet and fennel fronds.

Lemon-Scented Fennel Soup and Grilled Salmon

This light and luxurious fennel soup is a study in subtlety and restraint. A generous amount of lemon zest lends a sublime floral note to the finish.

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Equipment

blender

Ingredients

Soup

¼ cup extra-virgin olive oil
2 tsp pink salt
3 medium-large fennel bulbs cores removed and thinly sliced (reserve fronds for garnish)
5 cups filtered water
3 lemons zested
Maldon flake salt for finishing

Salmon

4 fresh salmon fillets about 6 oz/170 g each, at room temperature
Extra-virgin olive oil for coating
Pink salt for sprinkling

Instructions

Soup:

In large saucepan, combine oil, pink salt and fennel slices and stir to coat. Cover and cook over medium heat, stirring occasionally, for 10 minutes, until fennel is softened. Reduce heat, if necessary, to prevent fennel from browning.
Add water, cover and bring to a boil. Reduce heat to low and simmer gently for 20 minutes, until fennel is very tender. Uncover and allow to cool for 10 minutes.
Carefully transfer soup to a blender and blend until smooth. (Alternatively, use an immersion blender, but it won’t be as smooth.) Stir in lemon zest and blend again until it’s incorporated. Keep soup warm.

Salmon:

Brush salmon with olive oil and arrange skin-side down in a cool, dry non-stick skillet; you may need to do this in batches. Cook undisturbed over medium heat for 8 to 10 minutes, until skin is golden and crispy. Briefly press down with a spatula to ensure fillets are making full contact with pan. Flip them over and cook for another 1 to 2 minutes.
To serve, ladle soup into 4 wide, shallow bowls. Top each with a grilled salmon fillet and garnish with hand-torn fennel fronds. Sprinkle with flake salt and serve warm.

Notes

Tip: Since olive oil plays a starring role, select a high-quality option that is well balanced, avoiding those that are overly fruity or grassy.

Keyword fall soup, Fennel, lemon, salmon, soup

Healthy ingredient tips from Rachel Riggs

Extra-virgin olive oil

This incredibly healthful oil serves as my primary cooking and finishing oil. Olive oils are notoriously not always pure, so find one you like and trust to be your kitchen staple. Costco’s Kirkland Signature organic olive oil is my go-to. It’s tested for purity, well balanced, and very affordable. Store it away from heat and light.

Himalayan pink salt

I use Himalayan pink salt because of its trace mineral content and as a matter of utility because its grind is fairly universal, making for consistent measuring. Kosher salt measures very differently depending on brand (e.g., Morton versus Diamond Crystal). To achieve the balance of seasoning as intended, please use pink salt in this recipe.