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Hotpot with curry, red chilli, spinach and salmon

Photo: Øystein Klakegg
This stock based salmon fish soup is full of nutrition and absolutely delicious in taste. Why not try an East Asian soup for dinner today?
Recipe icon
    • 500 g salmon, skinned and boned, sliced
    • 1 tbsp olive oil
    • 0.5 a red chilli, chopped
    • 1 tsp curry powder
    • 6 dl fish stock
    • 1 tsp soy sauce
    • 4 small handfuls of spinach
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  1. Add the oil to a pan. Add the chilli and curry powder to fry.
  2. Add the fish stock. Boil for around 2-3 minutes.
  3. Add the soy sauce and spinach. Reduce the temperature and leave to simmer for 2-3 minutes.
  4. Slice the salmon and add to the stock. Leave to simmer for another 2-3 minutes then serve immediately. This stops the salmon from over-cooking so it is still slightly pink in the centre.