First course

Cold Dandelion Greens and Salmon Fillet Soup

Name: Cold Dandelion Greens and Salmon Fillet Soup
Total time: 41 min
Ingredients: 1 piece Avocado; 1 bunch Dandelion greens; 297 g Salmon fillet; 41 ml Peanut oil; 3 sprig Rosemary; 4 g Sea salt; 1 piece Chili pepper; 158 g White rice; 7 g Pink Himalayan salt; 270 ml Chicken stock

by Andrii M.

Cooking time41 min

Calories2,033 kcal / portion

Creation dateJul 29, 2026

Rating

Avocado1 piece320 kcal
Chicken stock270 ml97 kcal
Chili pepper1 piece6 kcal
Dandelion greens1 bunch45 kcal
Peanut oil41 ml362 kcal
Pink Himalayan salt7 g0 kcal
Rosemary3 sprig8 kcal
Salmon fillet297 g618 kcal
Sea salt4 g0 kcal
White rice158 g577 kcal

Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.

Description

A cold bowl built around dandelion greens and salmon fillet, simmered with chili pepper and avocado in a fragrant chicken stock. 1. Warm peanut oil in a large pot and sweat chili pepper and avocado with dandelion greens until softened. 2. Add the salmon fillet and cook until lightly browned. 3. Pour in the chicken stock, season with sea salt and pink Himalayan salt, and simmer for 41 minutes after stirring in the white rice. Finish with rosemary and serve piping hot.

Allergens

FishPeanuts