Spring Delight: Refreshing and Clean Atlantic Salmon Flounder and Mugwort Soup
A Limited Spring Menu: How to Make Atlantic Salmon Flounder and Mugwort Soup Instead of Flatfish
As the tender mugwort sprouts in spring, it’s the perfect time to enjoy a delicious mugwort soup! While flatfish mugwort soup is popular, it can be difficult to find. Instead, try making this soup with Atlantic salmon, which is in season and readily available. Using fresh, aromatic Jindon mugwort creates a soup that’s just as refreshing and deeply flavorful as the traditional flatfish version. Atlantic salmon is a type of flounder, and when in season, it’s both affordable and delicious, making it an excellent substitute. The mugwort melts softly in your mouth, and the salmon is tender and flaky, resulting in a clean, non-fishy broth. This is a limited-edition delicacy that can only be enjoyed during the short spring season. We highly recommend this Atlantic salmon mugwort soup – you won’t miss the flatfish version!
Ingredients- 3 Atlantic salmon (flatfish)
- 700ml Anchovy-kelp broth
- 2.5 cups Jindon mugwort (prepared)
- 1/4 piece Radish
- 1/4 Onion
- 2 cloves Garlic (minced)
- A tiny bit of Ginger (minced)
- 1 stalk Green onion
- 1 Tbsp Soju
- 1 Tbsp Soup soy sauce
- 1 Tbsp Fish sauce (e.g., anchovy or sand lance)
- Pinch of Black pepper
Cooking Instructions
Step 1
Rinse the fresh Atlantic salmon thoroughly under running water. Trim off the fins and tail with scissors. Using a spoon’s edge or the back of a knife, scrape off the scales from tail to head on both sides.
Step 2
Carefully remove the guts. Run your finger along the bone cavity to wipe out any blood. Lightly rinse under running water.
Step 3
Sprinkle the cleaned salmon with coarse salt or sea salt and let it marinate in the refrigerator for about 30 minutes. This step firms up the fish and enhances its savory flavor.
Step 4
Prepare the aromatic mugwort by removing tough stems and wilted leaves. Soak it in clean water and gently swish to remove any dirt or debris. Rinse thoroughly under running water at least 4-5 times to ensure it’s completely clean.
Step 5
Drain the thoroughly washed mugwort in a colander to remove excess water. Too much moisture can dilute the soup’s flavor.
Step 6
Prepare a rich broth by simmering anchovies and kelp. While anchovies alone make a delicious broth, adding kelp provides an extra layer of umami. (Approx. 700ml needed)
Step 7
Slice the radish thinly (like half-moons or squares) and thinly slice the onion. Having the vegetables prepped beforehand makes the cooking process smoother.
Step 8
Chop the green onion. Mince the garlic after lightly crushing it with the side of a knife. Finely mince the ginger as well; this helps to eliminate any fishy odors.
Step 9
Once the broth is boiling, remove the kelp. Add the sliced radish and simmer for about 5 minutes until the radish becomes translucent. This step helps to make the soup refreshingly clear.
Step 10
After the radish has softened slightly, add the sliced onion and continue to simmer. The onion’s natural sweetness will add depth and flavor to the broth.
Step 11
Season the broth with soup soy sauce and fish sauce to taste. Add the cleaned and halved salmon pieces to the pot. It’s a good idea to lightly rinse the salmon after salting.
Step 12
Add 1 tablespoon of soju to reduce any fishy smell. Stir in the minced garlic, minced ginger, and chopped green onions. Let it simmer gently over medium-low heat for about 10 minutes, or until the salmon is fully cooked.
Step 13
Finally, add the fragrant mugwort and, if desired, chopped chili peppers (green or red). Cook briefly after adding the mugwort, as overcooking can diminish its delicate aroma.
Step 14
Bring the soup to a final gentle boil to allow the flavors to meld, then turn off the heat. Serve the delicious Atlantic salmon mugwort soup hot. Enjoy the taste of spring!
