Salmon Stew Recipe:
Salmon Stew Recipe:
This easy one-pot salmon stew is inspired by the classic Turkish dish known as Balik Pilaki Recipe. prepared with potatoes, tomatoes, garlic, lemon, parsley, and olive oil. One-pot salmon stew in a large bowl, served spoon-style.
One of my favorite cookbooks, Two Chefs, One Catch, has this dish. This book has some of the best seafood dishes.
I was raised in the Midwest on meat and potatoes, so I thought fish stew was a little odd. I have to admit that this is one of my favorite one-pot meals. I enjoy experimenting with different ways to cook salmon, and this recipe does not disappoint.
Instead of the red wine that was called for in the original recipe, I substituted coconut milk. This modification gave the stew a really creamy mouthfeel. The flavors of lemon, feta cheese, and fresh thyme are present in this stew.
Why this simple salmon stew in a single pot is so delicious:
Salmon Stew Recipe:
One-Pot Meal: This salmon stew just requires one pot, which makes cleanup a joy. I also recommend trying my Turkey Lentil Soup as a one-pot meal.
Root Vegetables: We utilized potatoes, carrots, onions, and celery root. Try experimenting and adding your preferred vegetables to this stew.
Feta Cheese: The saltiness of the feta cheese adds a unique flavor to the stew in addition to its aesthetic value.
Ingredients for Salmon Stew:
Salmon Stew Recipe:
- salmon, celery root
- carrots, onions
- tapioca root
- tomatoes
- garlic
- lemon
- Feta cheese
- milk from coconuts
- bone broth
- Tapioca flour
- extra virgin olive oil
- thyme
- parsley
- bay leaves
- Add pepper and salt.
How to prepare this dish:
Salmon Stew Recipe:
- It’s incredibly simple to make salmon stew in one pot! This is how to prepare it:
- Cut salmon into pieces that are one inch thick. For this recipe, I prefer to use king salmon because it has a higher fat content and doesn’t dry up as quickly.
- Saute the potatoes, carrots, celery root, and onions in a big pan. Cook until the vegetables start to get tender, about a few minutes.
- To aid in thickening the sauce, stir in 1 tablespoon of tapioca starch. Adjust the heat to medium-low to avoid browning the vegetables.
- Incorporate the bone broth, coconut milk, lemon zest, thyme, bay leaves, garlic, and red chili flakes. Simmer until potatoes begin to soften, about 7 minutes.
- Salmon fillets should be nestled into the broth and covered with foil or a lid. Cook the fish over medium-low heat until it is almost done. ten to seven minutes.
- Add some chopped parsley, lemon juice, and feta cheese to the stew as garnish.
Replacements:
Salmon Stew Recipe:
Salmon: Sea Bass, halibut, shrimp, and arctic char are excellent substitutes.
Celery Root: Turnips, rutabaga, and parsnips are excellent substitutes.
Tapioca Starch: To maintain the paleo diet, you can also use arrowroot powder. All-purpose flour also performs admirably.
Feta Cheese: You can completely omit the cheese if you’re vegan. A fantastic alternative to feat cheese is queso fresco.
Herbs: This salmon stew pairs beautifully with tarragon, chives, and cilantro.
Changes:
Spicy: Add 1 teaspoon of red chili flakes for extra spiciness.
Paleo: To make this meal paleo-friendly, omit the feta cheese.
AIP: Take out the feta cheese, black pepper, chili flakes, and tomatoes. Include more vegetables such as spinach, kale, sweet potatoes, and squash.
How to keep and reheat stewed salmon:
Salmon Stew Recipe:
The greatest way to enjoy salmon stew is hot and fresh! That being said, you can freeze, reheat, and store it.
How to Store:
Refrigerated fish or shellfish can be kept for three to four days after cooking. While it doesn’t stop it, refrigeration slows the growth of bacteria. To keep food from rotting, it’s crucial to consume it within the suggested shelf life.
To Freeze:
Freeze salmon stew in heavy-duty freezer bags or airtight containers to further increase its shelf life. Frozen salmon stew is kept for four to six months.
To reheat, put in a bowl that is safe to use in the microwave and cover with a damp paper towel to stop spills. Cook for five minutes at 70% power. Put the stew in an oven-safe dish and preheat the oven to 325 degrees. Cook for 20 minutes, or until thoroughly heated.
Expert Advice:
Salmon Stew Recipe:
- Cut salmon fillets to a thickness of one inch. The fish will take too long to cook through if the fillets are too thick.
- Choose Atlantic King Salmon when purchasing salmon. Because coho wild salmon is so lean, it cooks quickly and dries up.
- Ensure that the potatoes are cooked through. The potatoes will be firm rather than tender if the sauce isn’t simmered for a sufficient amount of time.
- I prefer to use half of the baby potatoes. To expedite the cooking process, slice larger potatoes into smaller, bite-sized pieces.
- For this stew, use a big pan with fish. Because of its large surface area, I enjoy using this Lodge cast-iron skillet.
- Add the fish and boil it gradually. Overcooked fish is the worst thing there is. After five minutes of cooking, check to see if the salmon is done.
