Ingredients for Salmon Stew
- Pink Salmon
- 1 pound Yukon Gold potatoes, peeled and cubed
- 2% Low Fat Milk
- 2 tablespoons butter
- Salt And Pepper
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How to Make Salmon Stew
- Peel and cube 1 pound of Yukon Gold potatoes. Steam until tender, about 10-12 minutes. Drain well.
- In a Dutch oven or large pot, melt 2 tablespoons of butter over medium heat.
- Add 1 pound skinless salmon fillet, cut into 2-inch pieces. Cook for 2-3 minutes per side, until lightly browned.
- Pour in 2 cups of whole milk (or half-and-half for extra richness). Add the steamed potatoes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Reduce heat to low and simmer gently for 15-20 minutes, stirring occasionally. Do not let the mixture boil, as this will curdle the milk.
- Remove from heat and serve immediately with saltine crackers or crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
99g
Fat
38g
Carbs
10g
