Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

The Selims make this family favorite with salmon, but halibut also works well.

Recipe by Cooking Light January 2001

Gallery

Credit: Randy Mayor; Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 2 cups soup and 3 ounces fish)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Place noodles in a bowl; cover with hot water. Let stand 3 minutes; drain.

  • Combine 4 cups water and next 6 ingredients (water through 1/2 teaspoon salt) in a Dutch oven; bring to a boil. Add noodles, mushrooms, bell pepper, asparagus, and carrot; bring to a boil. Reduce heat, and simmer 7 minutes.

  • Sprinkle the fillets with 1/8 teaspoon salt and black pepper. Place fillets on a broiler pan; cook 6 minutes or until fish flakes easily when tested with a fork.

  • Stir spinach, onion, and cilantro into noodle mixture. Return to a boil; cook 1 minute or until spinach wilts. Ladle soup into serving bowls; top each serving with a fillet.

Nutrition Facts

338 calories; calories from fat 11%; fat 4g; saturated fat 0.6g; mono fat 0.8g; poly fat 1.6g; protein 32.7g; carbohydrates 46.8g; fiber 10.5g; cholesterol 53mg; iron 8.9mg; sodium 1261mg; calcium 264mg.
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