SALMON AND MIXED VEGETABLE STEW

Salmon and Mixed Vegetable Stew image

My dad from Nanaimo, British Columbia, sent me this northwest favorite. Hi Dad! This recipe goes very well with a chilled bottle of your favorite white wine and fresh garlic bread.

Provided by sodman

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 45m

Yield 4

Number Of Ingredients 12

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Ingredients

2 tablespoons extra-virgin olive oil
½ medium onion, diced
2 small carrots, quartered lengthwise and sliced
2 ribs celery, quartered lengthwise and sliced
3 cloves garlic, minced
3 tablespoons all-purpose flour
2 ½ cups low-sodium chicken broth
1 pound salmon fillets, skinned and cut into 1-inch cubes
1 cup frozen peas
1 cup frozen corn
1 teaspoon chopped fresh dill
salt and ground black pepper to taste

Steps:

Heat oil in a large skillet over medium heat. Add onion, carrot, and celery; cook until tender, 5 to 8 minutes. Mix in garlic and flour and cook 2 to 3 minutes more. Slowly stir in broth and bring mixture to a simmer, about 8 minutes.
Stir in salmon cubes and simmer until cooked through, about 5 minutes more. Mix in peas, corn, and dill. Season with salt and pepper. Simmer until vegetables are cooked through, about 5 minutes more. Add additional broth to thin stew, if necessary.

Nutrition Facts : Calories 366.4 calories, Carbohydrate 24.1 g, Cholesterol 58.3 mg, Fat 18.6 g, Fiber 4.2 g, Protein 26.1 g, SaturatedFat 3.5 g, Sodium 250.8 mg, Sugar 6.2 g