Recipe: Salmon Paprika Soup

Salmon Paprika Soup

Salmon Paprika Soup

I was invited to post a recipe that uses paprika, by Sue over at couscous-consciouness for the blog carnival there. I spend a lot of time in Spain, so it wasn’t too hard to come up with a recipe. Paprika, or pimentón, as it’s called in Spanish, is a primary ingredient used in Spanish cooking. There are three different types: pimentón dulce (mild), pimentón agridulce (moderately spicy, and pimentón picante (very spicy). In Spain, paprika is frequently used in cured meats, appetizers, soups, and main courses.

One method Spaniards use to flavor foods is done by making a flavored base called a sofrito that involves sautéing garlic, or onion and garlic together, in olive oil and then adding the paprika and stirring it together for a few seconds before adding it to the food. You can find Spanish paprika by searching online, or checking your local Whole Foods Market. Here’s my recipe for Salmon Paprika Soup. Enjoy! (4 servings)


1 filet wild salmon, approximately 6 ounces

1/3 Cup finely chopped onion

1 Roma tomato, chopped

1 bay leaf

½ cup small whole-wheat noodles for soup,

or ¾ cup leftover whole grain rice

1 ½ tablespoons parsley, minced

4 ½ cups water

2 medium cloves garlic, minced

1/2 teaspoon paprika

2 ½ to 3 tablespoons olive oil

1/3 teaspoon salt


1.) Rinse the salmon well with water and then pat dry with a paper towel.

2.) Sauté the onion in 1 tablespoon of the olive oil. When the onion is transparent, add the tomato and cook for 30 seconds. Next, add the water, the bay leaf, salt, and the whole filet of salmon. Bring the soup to a simmer and cook approximately 5-7 minutes, until the salmon is cooked.

3.) Remove the salmon and place it on a plate. Use a fork to break up the salmon into small pieces, and set the plate to the side.

4.) Add the pasta to the soup and cook it until it is tender. (If too much liquid has evaporated, add a little more water.) Add the salmon back into the soup; and then, turn the heat down and cover the pot.

5.) In a small 6-8 inch frying pan, heat 1 ½ tablespoons olive oil over medium heat. Add the garlic and when it has cooked about 30 seconds, add the paprika and swirl it around in the pan, and then add it to the soup. Add about 2 tablespoons of water to the pan and swirl it around and then add that to the soup, too. Add two-thirds of the parsley to the soup and stir it around. Use the other one-third to garnish the soup.

Serve with good bread!


This recipe is posted at Makeit…mondays and PotluckFridays