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Salmon and spring vegetable stew recipe

Salmon and spring vegetable stew recipe



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  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Fish stew

An Easter recipe to celebrate the return of spring and to please the taste buds! It does justice to spring's favourite vegetables, asparagus and broad beans.

2 people made this

IngredientsServes: 4

  • 400g asparagus, peeled and cut into 6 to 8cm lengths
  • 150g broad beans, shelled
  • 1 tablespoon olive oil
  • 900g salmon fillet, cubed
  • 1 large onion, minced
  • 500g mushrooms, halved, then thinly sliced
  • 35g butter
  • 6 tablespoons plain flour
  • 1 chicken stock cube, dissolved in 300ml boiling water
  • 450g cream cheese
  • 1/2 lemon, zested
  • salt and pepper to taste

MethodPrep:1hr ›Cook:15min ›Ready in:1hr15min

  1. Cook the asparagus in simmering water until the flesh is tender, about 10 minutes. Remove the asparagus and plunge into a bowl of very cold water.
  2. Add the shelled broad beans to the simmering water, and cook until they rise to the surface, about 2 minutes. Remove; plunge the broad beans into cold water. When cool enough to handle, peel the beans.
  3. Heat a frying pan with the olive oil over medium-high heat. Add the salmon and cook and stir until the salmon is lightly browned, about 3 minutes. Stir in the onion, and cook until translucent, about 3 minutes. Stir in the broad beans and mushrooms, and cook until mushrooms begin to brown, an additional 3 minutes. Set aside.
  4. Cut the stems of the asparagus into pieces, reserving the tips for garnish. Add the stem pieces to the salmon mixture.
  5. Melt the butter in a saucepan over low heat and whisk in the flour. Whisk in the chicken stock, stir in cream cheese, and cook and stir until smooth. Add the salmon mixture and lemon zest, and cook over low heat until reduced. Season with salt and pepper.
  6. Meanwhile, brown the asparagus tips in a frying pan, adding salt to taste. Use to garnish the stew.

Serving suggestion

Place the stew into soup plates, and dress with the asparagus tips. Serve immediately.

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Reviews & ratingsAverage global rating:(2)


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Spice Crusted Salmon

I’m a huge fan of salmon, but it’s really easy for me to get bored since I make it so often. In my quest to remix my basic salmon recipe, I decided that some exotic spices would be a great place to start. Salmon is a very hearty fish, so it stands up to lots of flavors that would overpower other milder seafood. This spice crusted salmon features a aromatic blend of cumin, coriander, fennel, garlic and smoked paprika. The spices become a deliciously flavorful crust that keeps the salmon moist and tender on the inside. Make this recipe, and you’ll wonder why it took you so long to put your spice cabinet to work!

2 teaspoons coriander seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil, divided
1 pound boneless, skinless salmon fillets

Toast the whole spices in a pan for 3-5 minutes, or until the spices are fragrant.

Add the spices into a spice grinder and grind them up to form a powder.

Combine the ground cumin, coriander and fennel with the garlic powder, smoked paprika, salt and pepper, then spread the mix onto a plate. Pour 1 tablespoon of olive oil onto the salmon fillets, then press the salmon into the spice mix, thoroughly coating one side.

After coating the salmon, heat a cast iron pan on medium high heat. Pour the remaining tablespoon of oil into the hot pan, then lay the salmon into the pan, spiced side down.


Croquetas De Salmon (Salmon Croquettes)

Croquetas are a food that reminds me of my hometown. I grew up in New Jersey, in a city where there was a substantial Cuban-American population. I had an abudance of Cuban friends, and with that, comes delicious Cuban food! Of all my favorite Cuban dishes, croquetas are my all time fave. They’re literally the perfect snack food. Crunchy on the outside, creamy on the inside, and perfectly portable. What more can you ask for?

These croquetas de salmon are inspired by a variety I had while traveling in Spain. I will proudly admit that I ate croquetas every single day. You could say I went on a croqueta bar crawl, because #YOLO! Seafood croquettes are quite popular, and you can usually find them featuring salt cod (bacalao) or shrimp (gambas). But the sky is definitely the limit with what flavor croquetas you can make! Any cooked protein works, and this version featuring StarKist E.V.O.O.™ Wild-Caught Pink Salmon in Extra Virgin Olive Oil makes them so super easy to put together!

StarKist E.V.O.O.™ salmon lends itself to so many easy-to-assemble recipes, all you have to do is pop open a pouch! Their salmon are wild caught, dolphin safe, GMO Free, Gluten Free & Soy Free, Keto, Paleo, Whole30 and Mediterranean Diet friendly, and the list goes on! StarKist E.V.O.O. ™ products are a good meatless option during Lent, and they’re also great a great alternative protein source if you’re looking to eat less red meat! They come in 3 amazing flavors, all packed in cold-pressed extra virgin olive oil. One taste, and you’ll be hooked!

If you’ve never had croquetas, they are small, lightly breaded and fried bechamel fritters that include some sort of protein. They are a sure hit as an appetizer or an afternoon snack with a glass of beer or wine. The best part is you can make the dough ahead of time and freeze fully breaded and ready croquettes– then you just have to fry! These croquetas de salmon are so flavorful, you’ll definitely want to make extra! Plus, my killer mayo/mustard dipping sauce takes these over the top!


Related Video

My friend makes this and it is excellent. Without a campfire available, she uses peppered smoke salmon (1 pkg I think due to the strong flavor) and TJs frozen grilled corn.

I was looking for a recipe to use leftover BBQ salmon and leftover roasted corn. The kids ate my leftover salmon before I got around to making the chowder so I used a pound of frozen shrimp meat instead. Otherwise I followed the recipe exactly. The chowder was excellent, full of flavor. Every everyone loved it a definite repeat, hopefully with salmon, though any seafood would do.

made many times, never disappoints

When get a piece of salmon that's too big for the two of us, I often grill half and use this recipe to make the second half. It's reliably delicious and will accommodate fish that's been in the fridge for a day.

Excellent meal that the whole family liked. I doubled everything but the fish and it came out perfect. Be sure to taste as you add the lemon otherwise you'll end up with lemon soup.

Delicious! I will definitely make it again.

This is one of the best chowders I've ever had! I made this with 3 cups of broth, just the lemon zest (no juice), only 1 pound of salmon, and half and half. Next time I'll try adding some lemon juice, more potatoes, and blend up some of the corn/potato mixture to make the broth thicker.

This is by far the best fish soup I have ever tasted. It has become a tradition in our family for Christmas Eve Dinner. My grandson says, "Let's have Papa's Salmon Soup", to his mother throughout the year. I have introduced this soup to a friend in Ukraine. She loves it!

This is a wonderful recipe. I used homemade chicken stock and only had dried Dill and substituted Shallot for the green onion. Still, it's a family favorite!!

This turned out to be even better than I expected. At first bite everyone at the table made a happy content sound. The lemon and fresh dill totally rocked this dish. I am adding this recipe to the top of my list for favorites!

This is fundamentally delicious. However, the broth separated for me. Considering the ingredients, it's amazing more haven't had this problem. I used a fairly robust lemon, and it was a little too dominant.

This looks good, has anyone ever tried using tinned salmon? I know it will change the flavour but wonder just the same if it might work.

This was delicious! I used fish stock and it was so good.

Ran across this recipe today and I don't think I ever came back to review it - I made in 9/8/09 - and we both loved it. Unusual because my husband is not usually a salmon nor a fish 'soup' fan, but even he liked it. Now that I've found the recipe again, I'll be making it!!

This soup is a regular in our house. We use fresh corn when it's in season, and frozen the rest of the year. We also use 1% milk, not cream, to lighten it up. Definitely makes it more of a soupy than a chowdery consistency, but still delicious. Only complaint is that the white pepper always sticks to the bottom of the pot (we use a Le Creuset enamel dutch oven) and starts to burn before the liquid is added. Not sure the best way around that.

really nice. I started the recipe the night before up to the point where the potatoes were cooked, then chilled it. The next night I added the cream, salmon, and lemon for an fast weeknight meal. Next time will ask to have salmon skinned at the fish counter, because I am unskilled at skinning fish. Used dried dill and frozen corn. Made on stovetop not campfire.

Salmon didn't really help this, my kids liked shrimp better. I added Orizon noodles to it & carrots

Amazingly good, easy and quick to make. It will become a regular dish at home.

Great dish! Simple, yummy, refreshing, easy to make, and easy to clean. I made just a few modifications. I added 3/4 cup of chopped carrots with the celery, and added in a few sprigs of fresh thyme during the boil (pulled them out right before adding the cream). The recipe doesn't specify how much of the 4 cups of stock to use. I used all 4 and the consistency was very soupy, which is what I wanted. For a thicker soup, add more stock and more cream and boil it down before adding the salmon and the corn. Enjoy!

This recipe was very easy and most of the ingredients I hed. I used frozen corn and dried dill.I also used Silk. Would make again maybe this time adding some kind of shellfish so too have a nice fish stock.

WOW I made this last night. I had some cooked salmon fillet left over from the night before so used that, it didn't look enough so I threw in some tiger prawns, that I peeled and made a stock out of the shells. It was GOOD. Will make this again for sure.

Awesome recipe, so tasty. I would only use one quarter lemon's juice. I also added 4 oz. smoked, peppered salmon for a smokier flavor. I also semi-blended it after the potatoes softened, but prior to adding salmon. I used 2/3 C half-and-half, to cut calories and fat down a little. It was plenty creamy with the blending.

Being a born Mainer. I am reluctant to call this chowder. HOWEVER, it was super delicious and my husband and teenage son ate it right up. I made a few subs to keep the fat calories and salt content low. tsk tsk to heavy cream. I used Silk Creamer. I also used Low Sodium Free Range Chicken Stock. The salmon was key. Fresh Wild Caught Salmon. yum yum (benefit of living in Washington). Overall, a fabulous fall stew sans the chowdah guilt.

Really enjoyed this recipe. Used Silk unsweetened instead of cream because of a milk allergy and it turned out really nicely. Will definitely make it again. Added in some warmed sourdough bread and a nice pinot noir and it was a great way to warm up a chilly fall evening.

This was really simple to make and tasted superb! I used leftover cooked salmon and added it right at the end. I added an onion and a red pepper with the celery as I didn't have any corn on hand. The lemon makes it so delicious! This recipe is a keeper!!


Baked salmon and vegetable parcels

Preheat the oven to 200°C. Bring a large pan of water to the boil and add the soba (buckwheat) noodles. They&rsquoll need about five minutes.

Meanwhile peel and roughly chop the carrot, fennel and garlic. Chop the spring onions, discarding the green bits. Wrap them all up with the mushrooms and the salmon in foil, scattered with chopped coriander.

Bake the foil parcel at 200°C for 10 minutes, then unwrap it (don&rsquot burn your fingers). Add the cooked noodles, plate up and eat immediately. Or stick the foil parcel in your lunch box. Don&rsquot worry if you forget to take it to work, cooked salmon will keep well in the fridge for up to three days (a week if you&rsquore a gambling man).


Ingredients

Barigoule

  • 1 lemon, halved
  • 16 baby artichokes (2 1/2 pounds)
  • 2 parsley sprigs
  • 2 tarragon sprigs
  • 1 fresh bay leaf
  • 1/2 teaspoon black peppercorns
  • 1/2 cup white wine
  • 2 garlic cloves, thinly sliced
  • 2 cups vegetable stock (or chicken stock)
  • 1 1/2 cups water
  • Kosher salt
  • 1/2 cup diced tomato
  • 1/4 cup minced carrot
  • 1/4 cup minced celery
  • 1/4 cup minced leek (white and light green parts only)
  • 1/4 cup minced onion
  • Ice
  • 2 pounds thin asparagus, ends trimmed

Vinaigrette

  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon minced shallots
  • 1 tablespoon minced chives
  • 1 tablespoon minced parsley
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 2/3 cup extra-virgin olive oil
  • Kosher salt

Instructions

Make the Barigoule

Squeeze the juice from 1 lemon half into a large bowl of water. Working with 1 baby artichoke at a time, pull off and discard the dark green outer leaves. Cut off the top 1/2 inch of the artichoke, then peel and trim the bottom and stem. Halve the artichoke lengthwise and scoop out the furry choke with a teaspoon. Rub with the remaining lemon half and add to the bowl of lemon water.

Wrap the parsley, tarragon, bay leaf and peppercorns cheesecloth and tie into a bundle. In a large saucepan, combine the wine, garlic and herb bundle and bring to a boil. Add the stock, water and 2 teaspoons of salt and return to a boil. Drain the artichokes and add them to the saucepan along with the tomato, carrot, celery, leek and onion. Cover and braise over moderately low heat until the artichokes are tender, about 20 minutes. Let cool completely in the liquid.

Prepare an ice bath. In a large pot of salted boiling water, blanch the asparagus until crisp-tender, about 2 minutes. Using tongs, transfer the asparagus to the ice bath to cool quickly. Drain well.

Make the Vinaigrette

In a medium bowl, whisk the vinegar with the lemon juice, shallots, chives, parsley, mustard and honey. Gradually whisk in the olive oil. Season the vinaigrette with salt.

Arrange the asparagus on a platter or plates. Using a slotted spoon, arrange the artichokes and some of the braised aromatics on top. Serve the barigoule, passing the vinaigrette at the table.

MAKE AHEAD The braised artichokes can be refrigerated overnight in their liquid. Return to room temperature before serving.


Recipe notes

Trimming green beans:
Instead of trimming the ends off of each individual green bean, you can make the job go quicker by doing them a batch at a time!

  1. Wash the green beans well and pat them dry. Make a small pile and line up all of the ends on one side.
  2. Grab all the beans in one hand and use a knife to cut off the ends.
  3. Rotate the beans the other way and repeat on that side. Now they’re ready to roast!

Chopping the cabbage:

  1. Remove the outer leaves, as these are tough and usually damaged. Rinse and dry the cabbage or use a salad spinner after it’s chopped.</li
  2. Cut the cabbage in half through the stem, then cut each half again to make quarters. Flip each quarter over and cut at an angle behind the stem to remove it.
  3. Lay each quarter on its side and slice through the width to make shreds. If you prefer longer shreds, cut through the cabbage lengthwise instead.

Or, to save some time, use a mandolin slicer. Adjust the blade for thicker shreds and start with the flat side down. Be careful not to cut your fingers as you get to the end of the wedge.


Not just a clever name, this savory tart combines three alliums (scallions, garlic, and onion) for maximum flavor and crispy-jammy texture. The key to the flaky crust is to move fast! Rolling and folding the dough while the butter is still cold creates distinct layers of butter and flour that will steam apart during baking, making the crust light and flaky.

You’ll find all the flavors of Middle Eastern shish barak (tiny lamb and pine nut) dumplings here, but made simpler and brighter with help from dried pasta and plenty of fresh dill.


Using Premade Biscuits

This uses one of those great convenience products only someone with limitless time on their hands would snub: refrigerated biscuits. I love refrigerated doughs of all sorts. Pizza doughs, pie crusts, puff pastry…bring it on. Sometimes I do make my own biscuits, or pie crusts (never my own puff pastry – I’m not a masochist) but if I had to make my own every time I wanted to throw together a casserole like this, pot pies would happen much less frequently.

Pot pie gets a contemporary makeover with fresh salmon and vegetables, topped with biscuits.

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A version of this recipe was originally was published in that leading lady of magazines, Better Homes & Gardens.

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