|2 servings||calories per servings 560||protein serving 34 g||carbs per serving 66 g||total fat per serving 17 g|
This uncomplicated stew is family-friendly and easy to put together. Although your Southern grandmother likely would have whipped up a similar recipe with canned pink salmon, this version uses fresh, wild-caught keta salmon, which naturally contains less oil than other species; this gives it a lighter flavor and firmer texture that compliments the creamy richness of this soup. Filled out with root vegetables and topped with crunchy croutons, this bowl is warm and comforting on a chilly evening in and simple enough for a busy weeknight dinner any day of the week.
|Nutrition Facts||/ Per Serving|
|Total Fat||17 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Total Carbohydrates||66 g|
|Dietary Fiber||7 g|
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.
Season salmon on all sides with 1/4 teaspoon kosher salt.
• 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.
• 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.
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.
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.
• Divide stew between 2 bowls. Top with croutons.
• Garnish with chopped thyme and chives. Enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...