Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

Salmon Curry Soup

Jerry Stratton, March 16, 2007

Very easy to make, this is a bright, beautiful, delectable cream of salmon soup. The yogurt and spices give it an almost lemony taste.

Servings: 4
Preparation Time: 45 minutes


  • 1 stick butter
  • 2 tblsp flour
  • 1 tblsp corn meal
  • 1/2 pound salmon, preferably boned
  • 4 cups water
  • 4 cups yogurt
  • 2 tsp salt
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp cardamom seeds
  • 1 tsp fenugreek seeds
  • 2 tsp turmeric
  • 4 tblsp parsley, finely chopped
  • 1 clove garlic, finely chopped


  1. Cut the salmon into bite-size pieces.
  2. Grind the seeds together to powder.
  3. Melt the butter in a tall, heavy pan over low heat.
  4. Mix the flour into the butter, stirring constantly, until completely absorbed (about 2 minutes)
  5. Add the corn meal and mix well.
  6. Pour the water into the butter slowly, stirring constantly.
  7. Pour the yogurt into the butter slowly, stirring constantly.
  8. Add the salmon, salt, garlic, and spice mix.
  9. Simmer uncovered over medium heat for ten minutes, stirring every minute or two.
  10. Add the chopped parsley and simmer for another five minutes. The salmon will be flaky and tender when done.
  11. Serve hot or warm.

A couple of months ago a friend of mine unloaded some frozen, locally-caught salmon steaks on me, and I started looking for a good cream of salmon recipe. This is what I came up with.

Serve hot, and consider adding freshly-made croutons, corn chips, or tortilla chips on the side.

I’ve found that it freezes well also. It makes a great lunch for Lenten Fridays, although with a half-cup of butter and the cream-line yogurt that I use for this recipe, a sacrifice it isn’t.

  1. <- Basil Tapenade
  2. Garlic Green Beans ->