Creamy salmon soup is an unusual and tasty first course. There are a lot of recipes for its preparation and choosing the right one among them will not be difficult.
The classic recipe for this dish came to our tables from the culinary scene of Norway, and we immediately fell in love with it for its rich taste, unusual creamy aroma, ease of preparation and satiety. And versions of creamy soup with red fish from Italy, France and Asian countries surprise with their freshness and lightness.
After all, despite the calorie content of cream, creamy salmon soup still turns out not at all greasy.
Use low-fat cream to prepare it, and this dish can be consumed even by those who follow diets and watch their diet.
How to make creamy salmon soup - 15 varieties
The recipe for soup with salmon and broccoli should be in every housewife's cooking notes. After all, you will find products for it on the shelves all year round; preparation takes very little time, and the result is a delight for the stomach and eyes.
Ingredients:
- Broccoli 150 gr.
- Vegetable (or fish) broth 1 lit.
- Cream 200 ml.
- Salmon 500 gr.
- Salt pepper
Preparation:
Boil broccoli with fish in broth.
Grind fish and cabbage using a blender.
Return the contents of the blender to the pan and return to the heat.
Add cream and heat, but do not let it boil!
Add salt and pepper if necessary.
Please your loved ones with the rich taste of this soup. The combination of bell peppers, tomatoes and red fish is especially good!
Ingredients:
- Potatoes 1 pc.
- Onions 1 pc.
- Carrot 1 pc.
- Bell pepper 1 pc.
- Cherry tomatoes 5 pcs.
- Cream 200 ml.
- Salt pepper
- Greens (dill, onion)
- Butter 50 gr.
- Any parts of salmon 500 gr.
Preparation:
Cut the peeled potatoes into cubes.
Cut the bell pepper into narrow strips.
Cut the onion into transparent half rings.
Cut cherry tomatoes into slices.
Grate the carrots on a coarse grater.
Chop the greens.
Melt the butter in a thick-bottomed saucepan.
Add onion to well-heated oil and let it fry until golden brown.
Add carrots to the fried onions and continue frying the vegetables for 3 minutes.
When the carrots and onions are fried, add bell peppers to the pan. Cover the pan with a lid and leave the vegetables to simmer over low heat for 4-5 minutes.
Place the tomatoes and potatoes into the pan with the rest of the vegetables and continue to simmer the dish for another 7-10 minutes.
Pour water over the stewed vegetables and salt the soup.
After boiling, place the fish into the dish being prepared.
Cover with a lid and leave for 5 minutes.
After five minutes, add cream to the soup and continue to cook the soup for 5 minutes.
Pepper the soup to taste.
Creamy soup will become a family favorite. If desired, you can grind the finished soup in a blender, pour the cream soup into plates, and garnish with a whole piece of fish pulp and arugula salad.
Ingredients:
- Salmon 500 gr.
- Potatoes 4 pcs.
- Carrot 1 pc.
- Blue onion 1 pc.
- Frozen peas 200 gr.
- Cream 100 ml.
- Sunflower oil 15 gr.
- Salt, spices to taste
Preparation:
Boil fish broth.
Defrost the peas.
Peel the onion and finely chop it.
Peel the carrots and grate on a fine grater.
Lightly fry carrots and onions in vegetable oil.
Add peas to vegetables. Simmer for 5-10 minutes.
Transfer the stewed vegetables and potatoes to the fish broth. Cook until the potatoes are done.
Salt the soup. Add spices to taste.
Carefully pour the cream into the soup, which is on fire. Stir and bring to a boil.
Lunch in 20 minutes? Check it out and believe me, your family will be very pleased!
Ingredients:
- Potatoes 5 pcs.
- Cream cheese 150 gr.
- Raw shrimp 150 gr.
- Milk 300 ml.
- Salmon fillet 300 gr.
- Garlic 4 cloves
- Salt and pepper to taste
Preparation:
Boil the potatoes until tender.
Drain off some of the water and mash the potatoes until smooth.
Add cream cheese to potatoes and stir until completely dissolved.
The soup should be liquid at this stage of preparation.
Grind the fish in a blender.
Add garlic to the blender and grind again.
Add milk and mix again with a blender.
Add the fish cocktail to the cheese and potato mixture in the pan.
Add salt, pepper and mix well.
Bring to a boil and cook for 3-4 minutes.
At this point the soup will thicken. If necessary, you can add broth or milk.
Pour a little oil into a frying pan, squeeze out 2 cloves of garlic and place the shrimp there. Fry them on each side for 1.5-2 minutes.
Serve in deep plates, garnishing the dish with fried shrimp.
Salt to taste.
Red fish fillet and champignons, different types of cheese and herbs! This recipe uses the most delicious ingredients! Therefore the result is excellent.
Ingredients:
- Salmon fillet 250 gr.
- Potatoes 200 gr.
- Carrots 100 gr.
- Onion 50 gr.
- Fresh champignons 100 gr.
- Processed cheese 150 gr.
- Butter 20 gr.
- Bay leaf 3 pcs.
- Celery 20 gr
- Basil (fresh) 20 gr.
- Dill 50 gr.
- Ground black pepper
- Gouda cheese 100 gr.
Preparation:
Peel the vegetables.
Cut peeled vegetables and mushrooms into small pieces.
Sauté onions and carrots in butter until characteristic golden color.
Add mushrooms.
Let the potatoes cook for 10 minutes.
Transfer the roast into a saucepan.
Finely chop the processed cheese and add it to the soup.
Grate the Gouda cheese on a coarse cheese grater. Add to the pan with the rest of the ingredients.
As soon as the cheese melts, throw a bay leaf into the soup, add salt and pepper, and sprinkle with celery.
When the potatoes are ready, add the chopped salmon to the soup.
Cook for 5 minutes.
Sprinkle with basil and herbs, cook for another 5 minutes over low heat.
Creamy salmon soup - "Italian"
It takes very little effort to prepare the “Italian” soup, because a real chef will tell you the secrets of its preparation.
Ingredients:
- Salmon 300 gr.
- Toast bread 2 pieces
- Basil 50 gr.
- Cream 100 ml.
- Parmesan 100 gr.
- Peeled potatoes 3 pcs.
- Onion 1 pc.
- Garlic 4 cloves
- Fish broth 200 ml.
- Olive oil 50 ml.
- Lime
Preparation:
Chop the onion in any order.
Chop the garlic with a knife.
Cut the potatoes into small cubes.
Fry the chopped vegetables in a saucepan with olive oil until golden brown.
Cut the salmon into pieces of any size.
Add 200 ml to the pan. broth, salmon and basil leaves.
Cook until done.
Add cream to the pan and let it boil.
Grind the soup with an immersion blender.
Sprinkle lime juice to taste.
Preparation of croutons:
Cut the bread into neat cubes.
Chop the garlic clove.
Chop half the basil very finely.
Fry bread with garlic and basil in vegetable oil.
Serve topped with grated Parmesan and croutons.
Only the most delicious ingredients, minimum time, maximum concentration of taste and aroma. The perfect dish for a special lunch.
Ingredients:
- Peeled shrimp 500 gr.
- Salmon 300 gr.
- Cream 500 ml.
- Water 500 ml.
- Flour 2 tbsp. spoons
- Champignons 6 pcs.
- Cream cheese 3 tbsp. spoons
- Ground pepper, salt,
Preparation:
To boil water.
Pour in the cream.
Add diced fish.
Add mushrooms.
Cook for 2-3 minutes.
Sauté flour in butter.
Add flour and cream cheese to pan.
Place the shrimp in the pan and cook for another 2 minutes.
Salt and pepper.
Before serving, garnish with red caviar.
Creamy soup with salmon - "Norwegian soup"
If you love soups, but you don't have much time to cook, pay attention to this recipe. Preparing a simple and very tasty soup will take a little time. So let's cook it together!
Ingredients:
- Salmon 300 gr.
- Tomato 1 pc.
- Potatoes (peeled) 1 pc.
- Carrots (peeled) 1 pc.
- Onions (peeled) 1 pc.
- Olive oil 20 ml.
- Cream 200 ml.
- Salt pepper
Preparation:
Chop potatoes, onions and tomatoes.
Place fish in cold water, bring to a boil, cook for 20 minutes.
Fry the onion in vegetable oil until golden brown.
Add carrots and fry until carrots are soft.
Add tomatoes and fry for 5 minutes.
Remove the fish from the broth and strain the broth through a sieve.
Add potatoes to the broth. Add salt. Cook until the tubers are half cooked.
Cut the boiled fish into small pieces.
Add fried vegetables to the broth.
Pour in the cream.
Cook the soup for another 10 minutes.
Add the fish and remove the soup from the heat.
Once the soup is ready, let it sit for a few minutes. This will significantly improve its taste.
A very hearty and tender soup with a creamy taste. Pine nuts give this soup a special piquant taste.
They make the soup fantastic.
Ingredients:
- Water 1 liter
- Salmon fillet 300 gr.
- Olive oil 10 ml.
- Potatoes 4 pcs.
- Onion 1 pc.
- Carrot 1 pc.
- Pine nuts 3 tbsp. spoons
- Processed cheese 400 gr.
- Salt pepper
Preparation:
Boil water in a saucepan.
Crumble the processed cheese with your hands and dissolve in boiling water.
Cut the potatoes into cubes and cook until half cooked.
Finely chop the onion.
Grate the carrots on a fine grater.
Sauté vegetables in olive oil.
Add pine nuts.
Transfer the sautéed mixture into the soup.
Add chopped fish fillet.
Salt and add spices to taste.
Cook the soup until the fish is ready.
What could be better than a hot lunch in cold Russia? This soup will not only warm you up in cold weather, but will also give you a boost of good mood until the evening.
Ingredients:
- Porrey onion 100 gr.
- Salmon fillet 300 gr.
- Potatoes (peeled) 3 pcs.
- Starch 1 tbsp. spoon
- Cream 150 ml.
- Olive oil 20 ml.
- Butter 20 gr.
- Bay leaf 1 pc.
- Lemon juice 1/2 pcs.
- Spices
Preparation:
Cut the portrey onion into thin strips. Lightly fry in olive oil. Sprinkle with lemon juice.
Cut the potatoes into cubes and place in boiling water.
Cut the salmon fillet into small cubes.
Dissolve starch in water.
Add onion and fish to almost finished potatoes.
After 3 minutes, when the fish is ready, pour cream and starch diluted with water into the soup.
Cook for another 1 minute, stirring gently.
Bring to taste by adding bay leaf, oil and lemon juice.
The dish, balanced in composition, is not only very healthy, but also surprisingly beautiful.
Ingredients:
- Salmon 500 gr.
- Pumpkin 500 gr.
- Potatoes 3 pcs.
- Carrot 1 pc.
- Onion 1 pc.
- Tomatoes 3 pcs.
- Cream 200 ml.
- Pepper
Preparation:
Chop carrots, onions and pumpkin in random order.
Boil vegetables in 1 liter of water.
Remove the skin from the tomatoes. Chop in any order and place in a saucepan with vegetables.
Continue cooking the soup over low heat.
Peel the potatoes and cut into small cubes.
Cut the fish into small cubes.
Remove vegetables from the broth.
Grind vegetables in a mixer.
Strain the broth through a sieve.
Place fish and potatoes into the strained broth.
Cook over low heat until the potatoes are half cooked.
Add chopped vegetables to the soup.
Pour in the cream in a thin stream.
Add salt. Add spices to taste.
Continue cooking the soup until the potatoes are completely cooked.
With just a small amount of ingredients, you can prepare a fantastically delicious soup.
Ingredients:
- Salmon 150 gr.
- Squid carcass 1 pc.
- Water 400 ml.
- Cream 400 ml.
- Onions 0.5 pcs.
- Carrots 30 gr.
- Mushrooms 40 gr.
- Potatoes 1 pc.
- Vegetable oil 10 gr.
Preparation:
Cut the pre-peeled potatoes into small cubes.
Place to cook in boiling water. Add salt.
Finely chop the onion.
Cut the fish fillet into cubes.
Clean the squid carcass and cut into triangles.
Place the fish and squid and fried vegetables into a saucepan.
Wait for the soup to boil and pour the cream into the pan.
Cook for 5 minutes.
Bring to taste with spices and herbs.
Seafood is no longer an exotic food for us. We began to use them not only in their natural form, but also learned to prepare various dishes from them.
Ingredients:
- Salmon fillet (cut into pieces) 200 gr.
- Smoked salmon (cut into pieces) 100 gr.
- Mussels in shells 15 pcs.
- Butter 25 gr.
- Onion (finely chopped) 1 pc.
- Garlic (finely chopped) 1 clove
- Hot red pepper (finely chopped) 1 pc.
- Sugar 0.5 teaspoon
- Tabasco sauce 0.5 teaspoon
- Flour 25 gr.
- Fish broth 500 ml.
- Fresh tomatoes (finely chopped) 500 gr.
- Fresh champignon mushrooms (finely chopped) 100 gr.
- Milk 300 ml.
- Ground black pepper
- Fresh parsley - optional
Preparation:
Heat butter in a saucepan.
Sauté onions and garlic. Cook, stirring, avoiding color change.
Add hot pepper to the pan.
Salt and pepper.
Add sugar, Tabasco sauce.
Sprinkle the dough with flour and simmer, stirring, for 2 minutes.
Gradually add broth.
Add tomatoes and mushrooms.
Bring the mixture to a boil and reduce heat.
Cook until vegetables are soft.
Add milk to the soup and bring the soup to a boil.
Place the fish pieces into the pan.
Cook the soup for 5 minutes.
Place the mussels in the pan and cook the fish soup for another 5 minutes.
Serve soup sprinkled with parsley.
Salmon soup with grated potatoes is simple and easy to prepare.
It has a delicate texture and exquisite taste. The recipe is given a special unusual taste by three bases: broth, cream and grated potatoes.
Ingredients:
- Salmon 300 gr.
- Onion 1 pc.
- Carrot 1 pc.
- Potatoes 2 pcs.
- Processed cheese 100 gr.
- Cream 100 ml.
Preparation:
Cut the fish into portions and cook in 2 liters of water.
Cut the carrots into narrow strips.
Cut the onion into cubes.
Transfer the vegetables to the boiling broth and continue cooking the soup.
Peel raw potatoes.
Grate on a fine grater and transfer to a saucepan.
Continue cooking for another 15 minutes.
Grind the processed cheese.
Add cheese to soup.
Mix well until completely dissolved.
Add cream.
Continue cooking for 10 minutes.
Creamy soup with salmon, coconut milk and curry
The recipe for this soup came to us from distant and exotic Thailand, and the inhabitants of the kingdom know a lot about food. Try this amazing dish, because the ingredients for it can be bought at the nearest supermarket.
You can make salmon soup on a budget without using fish fillets at all. Use fish heads and spines for cooking. These inexpensive products contain enough meat for several servings of soup.
Ingredients:
- Salmon fillet (cut into cubes) 450 gr.
- Potatoes (cut into cubes) 2 pcs.
Ecology of consumption. The cuisine of the Nordic countries in general and Finnish cuisine in particular is an excellent example of how many delicious dishes can be created by carefully treating the meager gifts of our harsh nature.
The cuisine of the Nordic countries in general and Finnish cuisine in particular is an excellent example of how many delicious dishes can be created by carefully treating the meager gifts of our harsh nature. Let's say this Finnish salmon soup with cream: it does not require exotic products, breaks all possible rules (few places cook salmon broth, they usually use less fatty fish) - and at the same time it is so loved by those who tried lohikeitto in its homeland that they happily take home the recipe for this wonderful soup. Another good news is that this creamy salmon soup can be a very frugal meal - I'll tell you how to achieve it.
Complexity
average
Time
50 minutes
Ingredients
6 servings
for the broth:
1 kg. salmon heads and bones (salmon, trout)
1 onion
3-4 peas of allspice
2 bay leaves
2 l. water
for soup:
2-3 potatoes
1 carrot
1/2 leek
300 g salmon fillet
200 ml. cream
several sprigs of dill
salt
You can get fish bones and heads by cutting up the salmon yourself, or you can find it in a store that fillets it and sells the bones and heads separately as a soup set. Place them, as well as the onions, allspice peas and bay leaves in a saucepan, cover with cold water and place over medium heat. To get the most rich and aromatic soup, it is not forbidden to add other ingredients that you are used to using - say, cloves, dill sprigs or a little white wine. Bring the contents of the pan to a boil, reduce the heat and, periodically skimming the foam - the more often, the better - cook for 25 minutes, then strain the broth and return it to the pan.
- You can prepare this creamy salmon soup not only from salmon; large trout, as well as any other representative of the salmon family, are perfect for it.
- To get a thicker, richer soup, use one more potato, then puree or blend half the potatoes into the soup.
- You can make the soup more budget-friendly by not using fillet at all: one head of salmon has enough meat for a couple of servings. After boiling the broth, let the heads and bones cool, collect the meat from them and add to the soup at the very end.
Add diced potatoes and carrots, as well as thinly sliced leeks, to the broth and simmer for 20 minutes over low heat until the vegetables soften. Add salmon fillet without skin, cut into the same cubes. Bring the soup to a boil and remove the pan from the heat, then pour in medium-fat cream, add finely chopped dill, season with salt, cover with a lid, and let simmer for about five minutes. Serve garnished with the same dill published
Greetings, dear friends! Today I propose to diversify the recipes for first courses and try to cook Finnish cream with salmon (Lohikeitto). My soup recipe is quite simple and basic, and you can easily reproduce everything written below in your kitchen. Salmon soup turns out very tasty, satisfying and, most importantly, children like it.
Choosing the “right” parts of the fish
For Finnish creamy salmon soup, I recommend using a red fish soup set, which usually consists of bony parts (belly, spine, etc.). So, the soup turns out to be inexpensive and does not put a strain on the family budget. Moreover, using such an inexpensive version of red fish will not affect the final result in any way, and it is better to bake steaks or fillets of red fish in the oven.
Required ingredients:
- 300 gr. red fish
- 400 gr. potatoes
- 250 ml. cream 10% fat
- 50 gr. butter
- 1 onion
- 1.5 l. water
Cooking steps
We pre-defrost the fish for Finnish soup on the bottom shelf of the refrigerator. If you are lucky enough to buy chilled fish, rejoice, the soup will turn out even tastier.
Place the fish in boiling water and cook until done - about 5-7 minutes.
Then we take all the fish for our Finnish soup out of the pan using a slotted spoon into a separate plate, and strain the fish broth.
While the raba cools, let's prepare the remaining ingredients. Peel the onion and cut into very small cubes.
We also cut the potatoes quite finely, approximately like mine in the photo.
Melt the butter in a thick-bottomed saucepan and fry the onion until translucent.
Meanwhile, remove all the bones from the fish. I’ll tell you something else about the lesson... It’s more convenient, of course, to use red fish fillets, but then preparing the soup wouldn’t be so interesting
When the potatoes are cooked, add red fish to the soup.
Stir, then pour in the cream. Salt the soup to taste.
Once you try it, or lohikeitto, you will forever fall in love with this incredibly tasty dish. I think it’s no secret to anyone that Finnish cuisine is overly rich in various fish dishes, ranging from the simplest to the most complex. These are all kinds of salads, soups, appetizers, cold and hot main courses.
In addition, the difference between Finnish cuisine and other cuisines of the world lies in many other characteristic features. These include using several completely different types of meat in one dish, combining milk and fish in one dish. For example, among the Finno-Ugric peoples, fish stewed in milk and red fish soup, kalakeitto, are popular.
By the way, the step-by-step recipe of which we will look at today is a vivid example of using fish and a dairy product in one dish. After trying this soup, you will see from your own experience how perfectly this fish and cream combine.
In addition to taste, a clear advantage of this soup is its budget. Yes, yes - it is, because for its preparation it is not the expensive, selected fillet of the fish carcass that is used, but fins, heads, ridges and trimmings. In supermarkets you can buy ready-made red soup sets. As for me, the tastiest soup comes not from the head, but from the backbone, so I recommend using that for soup. The list of ingredients is for a two-liter saucepan.
Ingredients:
- Salmon ridges - 1 pc.,
- Cream - 1 glass,
- Bay leaf - 1-2 pcs.,
- Black pepper - a pinch
- Potatoes - 4-5 pcs.,
- Carrots - 1 pc.,
- Onions - 1 pc.,
- Salt - to taste
Finnish salmon soup with cream - recipe
Let the Finnish fish soup cook for another 15 minutes. This time is enough for the potatoes to cook and become soft.
All that remains is to pour the cream into the soup. After adding them, let the soup boil for another 2-3 minutes.
Finnish salmon soup with cream, recipe with photo which we reviewed, serve immediately after cooking. As a rule, to enhance and emphasize its taste, finely chopped dill is added to the plate with it. Enjoy your meal. I will be glad if this recipe for fish soup with salmon and cream is useful to you. And finally, I note that according to this recipe you can prepare such fish soup not only from salmon, but from any other red fish.
Finnish salmon soup with cream. Photo
Step 1: prepare the carrots.
Using a knife, peel the carrots and rinse thoroughly under running water. We set one carrot aside for the broth.
And grind the second one on a fine grater directly into an empty plate.
Step 2: prepare the onion.
Using a knife, peel the onion and rinse thoroughly under running water. We set one component aside for the broth, and the second on a cutting board.
Finely chop the onion into squares and pour into a clean plate.
Step 3: prepare the fish.
We rinse the salmon on all sides under running water and place it on a cutting board. Using a knife, remove the head from the main carcass. Then we cut off the gills and gouge out the eyes (we won’t need them). Then remove the tail and carefully separate the backbone from the fillet.
Remove the skin from the fish flesh and cut into medium pieces. Temporarily place the chopped salmon in a free bowl, and everything else in a medium saucepan.
Step 4: prepare fish broth.
Fill the pan with the fish tail, skeleton, head and skin with water so that it completely covers the components. Place the container over high heat and bring to a boil. When the liquid boils, foam forms on its surface. Be sure to remove it using a slotted spoon or a small sieve. Now turn the heat to medium, and put the peeled onions, carrots, allspice and bay leaves into the pan. Cook the broth at a low simmer for 30 minutes under the lid.
After the allotted time has passed, turn off the burner and use a slotted spoon to remove parts of the fish, vegetables and spices from the pan. We won't need them anymore, so you can throw them away or give them to your favorite cat. Strain the broth itself through a sieve into another clean pan. To do this, hold the container with oven mitts and carefully pour the liquid from one container to another. We should have a beautiful, clear, golden broth. Add salt to it and mix well with a tablespoon.
Step 5: prepare the vegetable frying.
Pour some vegetable oil into the frying pan and place on medium heat. When the container with the contents is well warmed up, put the chopped onion into it. Stirring it from time to time with a wooden spatula, fry until transparent. Then add carrot shavings to the pan, mix everything again and continue cooking the vegetables until the last component is soft. That's it, turn off the burner and move on to the next stage of cooking.
Step 6: Prepare the potatoes.
Using a knife, peel the potatoes and rinse thoroughly under running water. Place it on a cutting board and cut into small cubes. Place the crushed component in a bowl and fill it with water so that it does not darken when exposed to air.
Step 7: prepare the dill.
We wash the dill under running water, shake off excess liquid and transfer to a cutting board. Using a knife, finely chop the greens and then pour them into a clean saucer.
Step 8: prepare the base for the creamy dressing.
Place a piece of butter in a clean frying pan and place the container on low heat. Constantly stirring with a wooden spatula, bring the component to a liquid state. Immediately after this, pour the flour into the pan through a strainer to prevent lumps from forming. Fry the last component until light golden brown. At the end, dilute the mixture with a small amount of fish broth, mix everything again until smooth and turn off the burner. To prevent the base of the creamy dressing from continuing to boil, set the container aside.
Step 9: prepare creamy salmon soup.
Place the pan with the hot broth over medium heat again and bring to a boil. Immediately after this, carefully place the potato pieces into the container, mix everything well with a tablespoon and cook the vegetable for 7-10 minutes under the lid. When the potatoes are almost ready, add the roasted vegetables and the base for the creamy dressing. Mix everything well with available equipment and wait for the soup to boil again. Immediately after this, carefully lay out the pieces of salmon and then cook the dish for 7-8 minutes. At the end, pour finely chopped dill into a container and pour in the cream. Bring the soup back to a boil and turn off the burner. Cover the finished first dish with a lid and let it brew for 10 minutes.
Step 10: Serve the creamy salmon soup.
Using a ladle, pour the creamy salmon soup into deep plates and serve it to the dinner table along with slices of bread or crackers. Words cannot describe the taste and aroma of this soup. It turns out very unusual, rich and satisfying.
Enjoy your meal!
If you use a large fish carcass to prepare the soup, then you can use only the fillet for cooking the broth, and the tail, head, skeleton and skin will be useful for other dishes;
Instead of fresh dill, you can add dried dill to the soup. After all, this will not change the taste;
The finished creamy salmon soup can be sprinkled with finely chopped fresh parsley;
To prepare this soup, you can use fish such as salmon, trout, sockeye salmon or coho salmon.
