Salmon and Mixed Vegetable Stew
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Description
My dad from Nanaimo, British Columbia, sent me this northwest favorite. Hi Dad! This recipe goes very well with a chilled bottle of your favorite white wine and fresh garlic bread.
Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ medium onion, diced
- 2 small carrots, quartered lengthwise and sliced
- 2 ribs celery, quartered lengthwise and sliced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 ½ cups low-sodium chicken broth
- 1 pound salmon fillets, skinned and cut into 1-inch cubes
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon chopped fresh dill
- salt and ground black pepper to taste
Directions
- 1. Heat oil in a large skillet over medium heat. Add onion, carrot, and celery; cook until tender, 5 to 8 minutes. Mix in garlic and flour and cook 2 to 3 minutes more. Slowly stir in broth and bring mixture to a simmer, about 8 minutes.
- 2. Stir in salmon cubes and simmer until cooked through, about 5 minutes more. Mix in peas, corn, and dill. Season with salt and pepper. Simmer until vegetables are cooked through, about 5 minutes more. Add additional broth to thin stew, if necessary.
Nutrition Facts
serving: 4 servings
calories: 366.4 kcal
carbohydrates: 24.1 g
protein: 26.1 g
saturated fat: 3.5 g
cholesterol: 58.3 mg
sodium: 250.8 mg
fiber: 4.2 g
sugar: 6.2 g
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