Salmon and Clam Soup
2 pounds Kirkland Signature salmon fillets,
divided into 6 equal pieces
10 garlic cloves, unpeeled
2 tablespoons olive oil
7 cups rich chicken stock
60 small fresh clams in the shell, scrubbed
6 cups loosely packed fresh spinach leaves, cut in 1-inch-wide strips
2 teaspoons (or more) fresh lemon juice
1/8 teaspoon red pepper flakes
Salt and pepper
1 cup chopped fresh tomatoes
1. Preheat oven to 400°F.
2. Wash salmon and pat dry. Arrange salmon, skin side down, and garlic cloves
in a single layer in a baking pan. Drizzle with 1 tablespoon of olive oil. Bake,
uncovered, for 15-20 minutes, or until salmon has an internal temperature
of 140°F. (It will be slightly translucent in the thickest part.) Remember that
salmon continues to cook after it is removed from the heat source. Remove
salmon to a warming platter.
3. Peel roasted garlic and cut in thin slices. Heat remaining 1 tablespoon olive
oil in a large, heavy saucepan. Add garlic and cook over medium heat, stirring
frequently, until lightly browned but not burned.
4. Add stock, turn heat to high and bring to a boil. Add clams, cover and check
in about 4 minutes. Remove any clams that do not open after 6-8 minutes.
Add spinach and cook briefly until it wilts, about 2 minutes. Add lemon juice,
red pepper flakes, and salt and pepper to taste.
5. Ladle broth, clams and spinach into soup bowls. (Be watchful for sand.)
Nestle a warm piece of salmon in the center of each bowl. Top with a spoonful
of chopped tomatoes and serve with French bread. Makes 6 servings.