Last night we had cauliflower soup (see previously posted recipe) but I wanted to add some protein to it. We had some smoked salmon on hand so I broiled it lightly and served it on top of the soup. It was actually quite a nice combination! Needless to say, this is a fast dinner when served with a salad, especially if the soup is leftover or pulled out of the freezer.
Serves 2
1 quart of cauliflower soup
2/3 of a package of smoked wild salmon–this is about 8 thin slices (Be sure it is wild caught salmon and look for a brand that does not have preservatives)
Fill two bowls with about 2 cups of hot soup. Spread the salmon slices on a baking tray and put under the broiler in an oven or toaster oven for 3-4 minutes–just enough to warm through and get a little crispy. Top each bowl of soup with 4 slices of the salmon. Serve immediately.
