Salmon Napoli Lasagna Soup

Salmon Napoli Lasagna Soup

Dominant Color: 🔴 Red
Accent Colors: 🟢 Green • ⚫ Black • ⚪ Cream

COLOR LOCK (NON-NEGOTIABLE)

  • Red = tomato base, paprika warmth

  • Green = basil + herb lift

  • Black = truffle–pepper punctuation

  • Cream = Parm melt only, never milky

Salmon must disappear into the red, not turn it pink.

THE F.L.A.V.R. (ROLES)

  • Rose Marry Me® Organic Avocado Oil → aromatic fat base

  • Bell Of The Ball® Organic Seasoning → red depth, smoke, saffron glow

  • Habla Habanero® Organic Seasoning → red-orange heat + veg sweetness

  • Rose Marry Me® Organic Seasoning → clean herb clarity

  • Sassy Me® Organic Seasoning → black truffle finish (micro-dose)

🧾 INGREDIENTS (COLOR-FIRST)

🔴 RED BASE

  • 2 tbsp Rose Marry Me® Organic Avocado Oil

  • 1 small yellow onion, finely diced

  • 4 cloves garlic, minced

  • 2 tbsp tomato paste

  • 1 can (28 oz) crushed San Marzano tomatoes

  • 6 cups chicken or vegetable stock

  • ¾ tsp Bell Of The Ball® Organic Seasoning

  • ½ tsp Habla Habanero® Organic Seasoning

🐟 PROTEIN

  • 1 lb ground salmon (skinless, fresh)

🍝 STRUCTURE

  • 6–8 lasagna noodles, broken into bite-size pieces

🟢 GREEN

  • Fresh basil leaves, torn

  • Pinch Rose Marry Me® Organic Seasoning

⚪ CREAM

  • Freshly grated Parmigiano Reggiano (to finish)

⚫ BLACK

  • Sassy Me® Organic Seasoning (micro pinch)

⚪ NEUTRAL

  • Sea salt (light)

  • Optional black pepper (very light)

👩🏽🍳 BUILD TO COMPLETION (RED-FIRST METHOD)

1. 🔴 BUILD THE SOFFRITTO

In a heavy pot over medium heat:

  • Add Rose Marry Me® Oil

  • Sauté onion 4–5 minutes until soft, not browned

  • Add garlic, cook 30 seconds

Stir in tomato paste and cook until brick red and fragrant, 2–3 minutes.
Add Bell Of The Ball® and Habla Habanero®. Bloom briefly.

2. 🐟 ADD THE GROUND SALMON (THIS MATTERS)

  • Add ground salmon directly to the pot.

  • Break up gently with a spoon.

  • Cook just until opaque, 3–4 minutes.

Do not brown. Do not overcook.
Salmon should absorb the red base and disappear visually.

3. SIMMER THE RED

  • Add crushed tomatoes and stock.

  • Bring to a gentle boil, then reduce to simmer.

  • Cook 12–15 minutes to let flavors marry.

Taste and lightly adjust salt if needed.

4. 🍝 ADD THE NOODLES

  • Add broken lasagna noodles.

  • Simmer 10–12 minutes, stirring occasionally, until just tender.

The soup should be brothy but substantial.

5. FINISH WITH HERB + DEPTH

Off heat:

  • Add a pinch Rose Marry Me® Seasoning

  • Tear in half the basil

Let rest 2 minutes. Do not rush this.

🍽️ PLATING (COLOR CHECK)

  1. Ladle into bowls (lots of red showing)

  2. Finish with:

    • Torn fresh basil (🟢)

    • Generous Parmigiano (⚪)

    • Micro pinch Sassy Me® (⚫)

  3. Optional drizzle of Rose Marry Me® Oil

FINAL COLOR READ

  • Bowl: deep Napoli red

  • Garnish: green basil ribbons

  • Finish: black truffle fleck

  • Cream: Parm snowfall only

If it reads orange or pink, salmon went in too early or cooked too hard.

🔥 FLAVOR PROFILE

  • Entry: rich tomato + smoked paprika warmth

  • Mid-palate: savory salmon body + pasta comfort

  • Finish: herb lift, gentle heat, truffle depth

It eats like lasagna. It moves like soup.

🔐 CBC PROTEIN SOUP RULE

Add delicate proteins after the base is built
so color and structure stay intact.

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