Salmon Stew Recipe
salmon stew recipe
Table of Contents
Salmon Stew Recipe
This hearty and flavorful salmon stew recipe is the perfect comfort food for chilly evenings. Packed with tender salmon, aromatic vegetables, and a rich, creamy broth, this dish is a complete meal that combines protein, healthy fats, and essential nutrients. Whether you’re looking for a quick dinner idea or a way to enjoy salmon in a new way, this salmon stew recipe will become a family favorite. It’s easy to make, customizable with your favorite veggies, and guaranteed to impress. Enjoy this delicious, satisfying stew any time of year.
Description:
This salmon stew recipe is a delicious and nutritious twist on classic fish stews. The creamy, savory broth complements the tender salmon fillets, creating a comforting dish that’s both satisfying and healthy. Ideal for busy weeknights or special occasions, this stew is full of flavor and packed with omega 3 fatty acids, making it not only tasty but also good for your health.
The recipe features fresh salmon, vegetables like carrots, celery, and onions, as well as hearty potatoes that soak up all the delicious flavors of the broth. The key to this stew is the homemade broth made with chicken or vegetable stock, cream, and a hint of fresh dill, garlic, and lemon to brighten up the dish.
The versatility of this stew allows you to modify the ingredients based on what you have in your kitchen. You can add extra greens like spinach or kale, or experiment with different herbs and spices. The recipe is designed to be easy to follow, with minimal prep and cook time.
Not only does this salmon stew recipe deliver on taste, but it’s also packed with nutrients. Salmon is an excellent source of protein and healthy fats, particularly omega 3s, which are great for heart health and reducing inflammation. The vegetables in the stew add fiber, vitamins, and antioxidants, making this a well rounded, wholesome meal for any day of the week.
This salmon stew recipe pairs wonderfully with a crusty loaf of bread or a side of rice for a complete, comforting meal. If you want to make it extra special, top it with a sprinkle of fresh parsley or a squeeze of lemon juice right before serving. The stew also stores well in the fridge, making it ideal for meal prep or leftovers.
Ingredients:
- 1 lb (450g) fresh salmon fillets, skinless and boneless, cut into cubes
- 3 medium sized potatoes, peeled and diced
- 2 carrots, peeled and diced
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable stock
- 1 cup heavy cream or coconut milk for a dairy free version
- 2 tbsp olive oil
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- 1 tbsp fresh lemon juice
- Salt and pepper, to taste
- 1 bay leaf (optional)
- Fresh parsley, for garnish
Instructions:
- Prepare the Ingredients: Begin by chopping all the vegetables—dice the potatoes, carrots, celery, and onion, and mince the garlic. Cut the salmon fillets into bite sized cubes, removing any skin or bones.
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery, and sauté for about 5-7 minutes until softened. Add the garlic and cook for another 1-2 minutes until fragrant.
- Add the Stock and Potatoes: Pour in the chicken or vegetable stock and bring it to a boil. Add the diced potatoes and bay leaf, if using. Reduce the heat and simmer for 10-15 minutes, or until the potatoes are just tender.
- Add the Salmon: Once the potatoes are cooked through, gently add the cubed salmon to the pot. Stir carefully to combine, being mindful not to break the salmon into smaller pieces. Simmer for an additional 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Make it Creamy: Reduce the heat to low and stir in the heavy cream (or coconut milk for a dairy free option). Season with salt, pepper, and fresh dill. Let the stew simmer for a few more minutes until the broth is well combined and creamy.
- Finish with Lemon and Garnish: Just before serving, add the fresh lemon juice to the stew and adjust the seasoning to taste. Remove the bay leaf if used, and ladle the stew into bowls. Garnish with chopped fresh parsley for a burst of color and added freshness.
- Serve and Enjoy: Serve the salmon stew hot with crusty bread or a side of rice for a complete meal. Enjoy
Notes:
- Make It Dairy Free: If you want to make this salmon stew recipe dairy free, simply substitute the heavy cream with coconut milk or a plant based cream alternative.
- Frozen Salmon: You can use frozen salmon for this recipe if fresh is unavailable. Just be sure to thaw it completely before adding it to the stew.
- Add More Vegetables: Feel free to add more veggies like spinach, kale, or green beans for extra nutrients.
- Storing Leftovers: This stew stores well in the fridge for up to 2-3 days. To reheat, simply warm it up over low heat on the stove, adding a little extra stock or cream to adjust the consistency if necessary.
salmon stew recipe
Ingredients
- 1 lb 450g fresh salmon fillets, skinless and boneless, cut into cubes
- 3 medium sized potatoes peeled and diced
- 2 carrots peeled and diced
- 2 celery stalks chopped
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups chicken or vegetable stock
- 1 cup heavy cream or coconut milk for a dairy free version
- 2 tbsp olive oil
- 1 tbsp fresh dill chopped (or 1 tsp dried dill)
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
- 1 bay leaf optional
- Fresh parsley for garnish
Instructions
- Prepare the Ingredients: Begin by chopping all the vegetables—dice the potatoes, carrots, celery, and onion, and mince the garlic. Cut the salmon fillets into bite sized cubes, removing any skin or bones.
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery, and sauté for about 5-7 minutes until softened. Add the garlic and cook for another 1-2 minutes until fragrant.
- Add the Stock and Potatoes: Pour in the chicken or vegetable stock and bring it to a boil. Add the diced potatoes and bay leaf, if using. Reduce the heat and simmer for 10-15 minutes, or until the potatoes are just tender.
- Add the Salmon: Once the potatoes are cooked through, gently add the cubed salmon to the pot. Stir carefully to combine, being mindful not to break the salmon into smaller pieces. Simmer for an additional 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Make it Creamy: Reduce the heat to low and stir in the heavy cream (or coconut milk for a dairy free option). Season with salt, pepper, and fresh dill. Let the stew simmer for a few more minutes until the broth is well combined and creamy.
- Finish with Lemon and Garnish: Just before serving, add the fresh lemon juice to the stew and adjust the seasoning to taste. Remove the bay leaf if used, and ladle the stew into bowls. Garnish with chopped fresh parsley for a burst of color and added freshness.
- Serve and Enjoy: Serve the salmon stew hot with crusty bread or a side of rice for a complete meal. Enjoy
Notes
- Make It Dairy Free: If you want to make this salmon stew recipe dairy free, simply substitute the heavy cream with coconut milk or a plant based cream alternative.
- Frozen Salmon: You can use frozen salmon for this recipe if fresh is unavailable. Just be sure to thaw it completely before adding it to the stew.
- Add More Vegetables: Feel free to add more veggies like spinach, kale, or green beans for extra nutrients.
- Storing Leftovers: This stew stores well in the fridge for up to 2-3 days. To reheat, simply warm it up over low heat on the stove, adding a little extra stock or cream to adjust the consistency if necessary.
