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Ingredients
32 oz Imagine® Organic Creamy Corn & Lemongrass Soup
1 baguette sliced into ½ inch croutons
2 T Spectrum® Organic Olive Oil
1 cup fresh or frozen shucked corn kernels
½ lb of fresh Wild Salmon fillet with the skin removed poached, cooled and flaked
½ cup fennel diced
½ cup coarsely chopped chives
¼ cup coarsely chopped cilantro
1 t minced ginger
1 T fresh lemon juice
2 T chili oil ( ¼ cup of chili powder Ancho or pasilla, ¼ cup of ground cumin, ½ tsp salt,1 ½ cups of canola oil, makes about 1 ½ cups of chili oil)
Directions
- Heat soup according to package instructions
- While the soup is cooking, preheat the oven to 350° F
- Toss croutons in the olive oil and place on a baking sheet. Bake for about 15 to 20 minutes or until the croutons are golden. Remove and cool.
- Bring a medium pot of water with salt to a boil. Fill a small bowl with water and ice and set aside.
- Add the corn to the boiling water and boil for 2 to 3 minutes so kernels are just tender. Transfer with a fine mesh spoon to the iced water and cool. Drain well.
- In a medium bowl add the flaked Salmon, corn, fennel, chives, cilantro, ginger, lemon juice and chili oil. Season to taste.
- Divide the soup between 8 warmed soup bowls. Top each soup bowl in the center with a portion of the Salmon salad. Sprinkle over a few croutons and serve.
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