- Place the stock, jalapeno, tomato and garlic in a sauce pan and bring up to a boil. Turn the heat to medium and simmer for 20 minutes.
- This is a good time to clean and prepare the vegetables.
- Pat the salmon dry and rub the top with the cumin. Divide the salmon into 4 equal pieces and broil it in a preheated oven for approximately 10 minutes per inch of thickness or until the top is slightly crispy and the inside is opaque.
- Pour the stock through a strainer into another sauce pan. Taste test for heat, and according to preference, either remove the jalapeno or lightly press it through the sieve along with the tomato and garlic into the stock. Bring up to a boil and add the lime juice and corn and simmer for 1-2 minutes.
- To serve, ladle the stock with the corn into a deep, wide soup bowl, place a piece of salmon into each bowl and serve with the vegetables to be sprinkled on top. Serve with warm corn tortillas, if desired.
- Serves 4
- 1 32 oz. box low sodium seafood cooking stock
- 1 large jalapeno, quartered
- 1 medium sized ripe tomato, rough chopped
- 4 garlic cloves, peeled and coarsely sliced
- 12 ounce skinless salmon filet, trimmed and cleaned
- 1 teaspoon ground cumin
- 2 tablespoons fresh lime juice
- 2 cups sweet white corn
- 1/2 – 1/3 cup cabbage, thinly sliced
- 2-3 radishes, thinly sliced
- 3 tablespoons fresh cilantro, stemmed and chopped
- 1 tablespoon green onion, thinly sliced
- 1/2 avocado, peeled and diced
- 4 corn tortillas, warmed (optional)
Having lived in Mexico I always enjoyed pozole - it's like having soup & salad all rolled into one. For this dish I have substituted the pork with salmon, which is so high in Omega 3 fatty acids, and by using sweet white corn instead of canned hominy I have reduced the sodium. This dish is very flavorful, yet mild enough that the kids like to make salmon tacos out of it.