The pot lid rattles and you know dinner is almost ready. You sense that smell, kinda fresh and comforting, sneakin' through your kitchen. Well, that means you done set your pressure cooker just right and now the food's doin its thing inside.
You recall all the little prep you did, chopping onions and carrots, the hum of the pressure build getting strong, and then that quick release you did to check on things. It’s kinda satisfying, almost like you’re part of a little cooking show happening right at your stove.
You notice how this Norwegian-inspired recipe got you excited, thanks to Nevada Berg’s style. It’s that cozy salmon soup loaded with good stuff, made to warm you up real nice. Plus, it’s the kinda dish you wanna share stories 'bout, maybe even with folks on the North Wild Kitchen channel or just your pals at the farm.
What Makes Pressure Cooking Win Every Round
- It speed up your cooking time so you ain’t gotta wait forever to eat.
- Locks in flavors real good, makin' every bite tastier than you expect.
- Uses less water and energy, which is better for your kitchen and the planet.
- Pressure build pushes food to cook evenly, no hot spots or burnt bits.
- Quick release and slow release options give you control on how you end your cook.
- Sealing ring keeps all that steam and liquid locked in so nothing escapes till the right moment.
Everything You Need Lined Up
Get ready your butter, olive oil, and a medium onion diced pretty fine. Grab some garlic cloves for that kick and carrots along with celery stalks sliced just right. You also gonna wanna have fish stock or vegetable broth ready, got 4 cups of that.
Don’t forget potatoes peeled and cubed, the star skinless salmon fillet cut into nice chunks, and a cup of heavy cream. Throw in some fresh dill chopped good and salt and pepper to taste. Oh, and lemon wedges to finish it off with some zing.
Your Complete Cooking Timeline
First up, heat that butter and olive oil in your pot on medium. Wait till it’s melted and mixing around good.
Then toss in the diced onion, sauté for 'bout 5 minutes till it’s soft and translucent.
Add the garlic, carrots, and celery next. Cook all that for another 5 minutes so flavors meld real nice.
Pour in your fish stock and bring that to a boil, watch for the steam cues coming up.
Throw in the cubed potatoes and simmer till they get tender, you’re lookin' at 12 to 15 minutes.
Careful now, gently place salmon chunks in the soup, don’t stir it rough. Cook 'em 5 to 7 minutes till they’re done through.
Turn down the heat, stir in heavy cream and dill, then season with salt and pepper. Let it simmer just a few more minutes, and you’re ready to serve with lemon wedges.
Time Savers That Actually Work
- Use pre-chopped veggies if you’re in a rush or don’t wanna deal with slicing.
- Make your fish stock ahead and freeze in portions for quick use later.
- Keep a jar of chopped dill ready, saves fresh chopping time but still tastes good.
- Go for quick release on your pressure cooker when possible; it cuts down wait without messin the cook.
What It Tastes Like Fresh From the Pot
First bite hits you with the creamy and rich taste from the heavy cream mixed with dill. It’s smooth, comforting, like a hug in a bowl.
Then the salmon chunks come through tender and flaky, soaking up the flavors from the broth and veggies. It’s fresh and hearty, just how you want a fish soup to be.
Finally, the potatoes give that subtle earthiness and body, making each spoonful feel complete. Lemon wedges add that little pop of brightness you notice right away.
Smart Storage That Actually Works
Store your leftovers in airtight containers as soon as you cool the soup down. Keeps it fresh and locks in flavor.
Use the fridge for short-term storage up to 3 days. Reheat gently on the stove so cream doesn’t separate.
For longer storage, freeze portions in freezer-safe bags or containers. Thaw overnight in fridge before warming up.
What People Always Ask Me
- Can I use chicken broth instead of fish stock? Yeah, you totally can but it’ll change the taste a bit. Chicken broth adds a different kinda flavor.
- What’s quick release and slow release? Quick release means you let the steam out fast after cooking, slow release means letting pressure drop naturally. Both got different effects on texture.
- Can I freeze this soup? Yep, just make sure to cool it completely before freezing so it stays tasty.
- What happens if the sealing ring isn’t on right? Your pressure cooker might not build pressure right and steam could escape, so double check it’s seated good.
- Is it okay to add extra dill? Go for it if you like dill’s flavor more intense. Just add it at the end so it stays fresh.
- Any tips on reheating without ruining the cream? Heat gently on the stove, avoid microwave if you can ‘cause cream might split.
For delicious recipe variations, check out this ground turkey and zucchini skillet and healthy ground turkey taco skillet for hearty pressure cooker ideas, and explore pressure cooker tips to perfect your technique.
Creamy Dill Salmon Soup
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 tablespoon Butter
- 1 tablespoon Olive oil
- 1 Medium onion diced
- 2 cloves Garlic minced
- 2 Carrots sliced
- 2 Celery stalks sliced
- 4 cups Fish stock or vegetable broth
- 3 Potatoes peeled and cubed
- 1 lb Skinless salmon fillet cut into chunks
- 1 cup Heavy cream
- 2 tablespoon Fresh dill chopped
- Salt and pepper to taste
- 4 wedges Lemon to serve
Instructions
Instructions
- Heat butter and olive oil in a pot over medium heat until melted and smooth.
- Add diced onion and sauté for about 5 minutes until translucent.
- Stir in garlic, carrots, and celery. Cook another 5 minutes.
- Pour in fish stock or broth and bring to a boil.
- Add potatoes and simmer 12-15 minutes until tender.
- Gently add salmon chunks. Cook 5-7 minutes until cooked through.
- Reduce heat and stir in heavy cream and chopped dill.
- Season with salt and pepper to taste and simmer a few more minutes.
- Serve hot with lemon wedges on the side.
