In the spirit of giving, to each other and to our bodies, we have a soul warming recipe that we’re calling Valentine Salmon Soup, a variation of Hungarian Salmon Soup, a recipe found in many old Alaska cookbooks.

Since we owe our union to these fish that brought us together in the first place - linked through our mutual joy at living our lives in sync with salmon runs and the wild places they inhabit - our meal on this particular day, February 14th, is made of salmon. It’s our tradition to eat salmon on this date. It’s lovely on a blustery winter day to enjoy the complimentary vegetable base flavors, mellow and mild, with out any over powering salmon nor olive flavor. Being together out in our favorite place, Uganik Bay, doesn’t hurt either. Enjoy from the Northlands!

Ingredients:

2 onions, finely chopped

3 garlic cloves, minced

4 carrots, peeled and diced

3 celery ribs, diagonally sliced

4 T. unsalted butter

7 c. stock (I used chicken but you can use vegetable or fish stock if you have it)

2 T. tomato paste

2 bay leaves

1 tsp. thyme leaves

8 peppercorns

salt to taste

20 green olives stuffed with pimentos, sliced

2 T. capers, chopped

1 salmon fillet, skinned and cut into approx. 2-inch pieces or just flaked

For topping, paprika, dill, and sour cream or greek yogurt

Method:

Melt butter in large saucepan and saute onion, garlic, carrots and celery until soft.

Add stock, tomato paste, bay leaves, thyme, peppercorns, and salt to taste if your stock isn’t salted. Bring to a boil and then reduce heat to simmer for 15 minutes uncovered.

Add olives, capers, and salmon chunks, and simmer for 3-5 more minutes or until salmon is cooked.

Before serving, remove bay leaves and peppercorns. Top each bowl of soup with a dollop of sour cream or greek yogurt, dill, and a sprinkling of paprika. Enjoy!