Salmon Belly Trim Soup by David aka Mr Fire-Man

Sonia and Shaun have known David since before they were married, let alone since the creation of Skipper Otto, and they’ve shared so many fun and hilarious dinners, travels, and musical jam sessions together over the years.

It’s a little known fact is that while doodling with his gel pens one day, David created the first ever “Skipper Otto’s” logo, so that Shaun’s dad Otto could have a label for smoked fish gifts for family and friends. Fast forward 8 years, and that same artwork was used as Skipper Otto’s first logo in 2008!

David, aka Mr Fire-Man’s creativity is endless, and what keeps him busy these days is his career as a musician. His band is The Legion of Flying Monkeys and he is excited to be writing new music as we speak!  He also carves – he creates and sells beautiful wooden “fuhorns” through Oncle Hoonki’s Fabulous Hornshop. Some of his “fuhorns” have taken up to 3 years to complete! (Note: using #fuhorns is a great way to see all of his carvings on social media!) He is currently an artist in residence at the McLean Park fieldhouse in Vancouver, so if you are ever interested in learning more about the fuhorn, pop on by and visit this gem of a human being in one of his favourite settings!

And now… what you came here for: David’s amazing Salmon Belly Trim Soup recipe in his own words! Enjoy!

Ingredients

When I was a young man growing up in Ontario…. Just kidding

• Onions, one large or two small, diced.
• Garlic, more than comfortable, like six cloves, minced.
• Salt, 2 tablespoons
• Potatoes, 4 or 6 chopped into bite sized.
• Dill, more than your wife would ever use. The entire bunch if she doesn’t catch you first. Finely chopped.
• Carrots, 6 to 10
• Salmon belly, 1lb or 2 depending on who’s coming to dinner and how close is your next payday.
• Olive oil, enough to cover the bottom of your big pot.
• Water, 2 litres 
• Vinegar to taste
• Fish sauce, two tablespoons
• Smoked paprika. Why not?
• Stock cubes or stock-in-carton if you have it.
• Fish stock. If, like me, you have fish heads, tails, spines and fins hoarded in your freezer, now is the time to boil those badboyz in salted water for an hour or two. Use the stock in place of water listed above.

Directions

1. Begin frying your minced onions and garlic in oil in the bottom of your big pot. Is your big pot busy making fish stock? Why do you never plan ahead? Don’t panic. Just finish the first task, separate your stock into another container, then run to the park and dig a discrete hole to bury those fish bones. Come back, unobserved, and get to frying.
2. Brown your onions and garlic over medium/high heat, stirring often.
3. Next add the chopped potatoes and carrots, then cover with enough stock or water to submerge said veg. Bring to boil, then turn down heat to medium-low and wait 25 minutes.
4. Add fish sauce, paprika, dill and vinegar in proportions that make you happy. Don’t overdo the fish sauce is my advice.
5. Taste test now.
6. Once the carrots have softened al dente you can add the chopped salmon belly. Cover the salmon with more stock or water and heat on medium for another 16 minutes.
7. Taste again. If you’ve gone too salty, add some cream.

To serve this recipe, ladle the soup into bowls, and serve with some nice crusty bread.

Servings: 8-12 people

Preparation/cook time: 45-60 minutes

Source: David G. aka Mr. Fire-Man – check him out on Facebook 
Image credits: David G. and Skipper Otto