About the Dish

  • Wild-Caught Alaskan Keta Salmon

    Wild-Caught Alaskan Keta Salmon

  • Carrot

    Carrot

  • Onion

    Onion

  • Garlic

    Garlic

  • Potatoes

    Potatoes

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Thyme

    Thyme

  • Parsley

    Parsley

  • Pullman Bread

    Pullman Bread

  • Whole Milk

    Whole Milk

  • Chives

    Chives

METHOD

1
MISE EN PLACE • Heat oven to 400° F • Cut bread into 1/2-inch cubes. • Halve and thinly slice carrot. • Halve onion; peel and chop 1 half. Save remaining half for another use. • Peel and mince garlic. • Peel and cut potato into 1/2-inch dice. • Pick and chop leaves from 2 thyme sprigs; leave remaining sprigs whole. • Finely chop chives. • Discard fish skin. Cut fish into 1-inch dice.
2
Season salmon on all sides with 1/4 teaspoon kosher salt.
3
• Place a saucepan over medium-high heat. When hot, add 1 tablespoon olive oil. Stir in carrot and onion. Cook, stirring, until softened, about 5 minutes. • Add garlic. Cook, stirring, until fragrant, about 30 seconds.
4
• Add potato, bouillon cube, 2 cups water and thyme and parsley sprigs. • When water boils, stir to incorporate bouillon cube. Reduce heat to low. Simmer until potato is fork-tender, about 10 minutes.
5
While stew simmers: • In a bowl, toss bread with 2 teaspoons olive oil and 1/4 teaspoon kosher salt. • Spread in a single layer on a baking sheet. Toast in oven until crisp and lightly golden, about 8 minutes.
6
While bread toasts: • Remove herb sprigs. • Add salmon, milk and 1/2 teaspoon pepper. Cook, stirring occasionally, until salmon is opaque throughout, 2-3 minutes. • Remove from heat. Taste and adjust seasoning as desired with kosher salt and pepper.
7
• Divide stew between 2 bowls. Top with croutons. • Garnish with chopped thyme and chives. Enjoy!

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