Fish works exceptionally well in pozole. The addition of cream to our pozole base gives the soup a velvety consistency for the salmon to bathe in. Fresh herbs to finish liven up the bowl. This recipe is an ode to couple of the things we love: bold, hearty pozole and a beautfiul, crisp piece of fish.
2 1/2-lb salmon fillets with skin
1 jar (16 fl oz) Pozole to the People red soup base
1/4 cup fresh white corn
1/4 cup heavy cream
2 scallions, sliced
1/4 c cilantro leaves
2 radishes, thinly shaved
1. Heat oil in pan over medium-high heat until it begins to shimmer. Place salmon skin side down and cook until skin is crisp, about 3 minutes. Lower heat to medium and with a fish spatula flip salmon over so the skin side is facing up. Let fish cook for another 3 minutes, or until fish is cooked through but not dried out. Remove from pan and set aside.
2. Heat pozole in medium saucepot with fresh corn. Swirl in cream to finish. Season with salt and pepper to taste.
3. Ladle soup in individual bowls. Set salmon atop. Garnish with scallion, cilantro and radish.
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