This simple one dish meal is light, nutritious and easy to prepare. The lovely pink hued salmon is used instead of other fish or meat because it is low in calories and saturated fat and high in protein... and it contains a unique type of health-promoting fat, the omega-3 essential fatty acids. Please see this WHFoods site for more health benefits of this fat.
For any bee hoon soups, the key to tastiness lies in its broth and I usually take special note of it... To make a good broth, these ingredients are added to boiling water and simmer over low heat for an hour: ginger (two slices), garlic (two small gloves), white peppercorns (5 or 6), dried scallops 瑶柱 (4 or 5) and some fresh chicken bones. p.s. if getting chicken bones is a hassle then it can be optional, as the flavor the dried scallops brings is usually adequate.
You may have many types of vegetables to add flavor to the soup as well as to increase fiber count for the meal. I usually have greens such as spinach 波菜, bak choy 小白菜，or choy sum 菜心, and not forgetting the colors such as carrots for red (and here, I deliberately cut them to look like flowers), baby corn for yellow and various types of mushrooms, etc.
As for the salmon, you may have one fillet (about 250g, enough for 2-3 pax), remove the skin and bones, slice into pieces of 1/3 inch thickness and marinate with a little soy sauce, wine and pepper. It is important to note that salmon should be added last to the soup, i.e. after the vegetables and bee hoon are almost cooked. Salmon does not have to be cooked for long, just 10 seconds in the boiling soup and you will find it literally melting in your mouth...
Hope you try this lovely dish and bring your family this healthy delight. Cheers!
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