Best Salmon Stew Recipes

BASQUE-STYLE SALMON STEW

Steps:

• Heat the oil in a large pan and add the peppers, onion and potatoes. Cook, stirring regularly for 5-8 mins until golden. Then add the paprika, garlic, thyme and tomatoes. Bring to the boil, stir and cover, then turn down heat and simmer for 12 mins. Add a splash of water if the sauce becomes too thick.
• Season the stew and lay the salmon on top, skin side down. Place the lid back on and simmer for another 8 mins until the salmon is cooked through. Scatter with parsley, if you like, and serve.

EXTRA EASY SALMON STEW

Steps:

• 1. In a small stew pot or dutch oven, melt your butter over medium low heat.
• 2. While your butter is melting, quarter the medium onion and chop it in a mini chopper so that it is chopped fine but not mushy.
• 3. Add the chopped onion to the butter and saute on med. heat until clear and soft.
• 4. Stir in the deboned and skinned salmon, mix well.
• 5. Slowly pour the milk in and the reserved broth if you want more of the salmon flavor, & reduce your heat to low so as not to scald it. Stir every few minutes until it is steaming and the stew is heated well.
• 6. Add salt and pepper to taste and serve while steaming hot.

SALMON STEW

Steps:

• Steam potatoes til soft, drain water.
• Using a Dutch oven, add milk, salmon, potatoes, butter, salt and pepper.
• Cook on medium heat stirring constantly for approximately 20 minutes.
• Do not allow to boil or milk will curdle.
• Remove from heat and serve with crackers.

SALMON STEW

Steps:

• Melt butter in a large, heavy pot over medium heat. Add celery, carrots, and leek and cook until they just begin to soften, 4 to 6 minutes. Add water and crumble in bouillon cube. Stir in tomato paste, thyme, and garlic. Cover pot, reduce heat to low, and gently simmer for 10 minutes.
• Stir salmon cubes into the pot and simmer for another 5 minutes. Add olives and parsley, mixing gently. Simmer for another 5 minutes.

MUSTARD SALMON WITH SPRING VEGETABLE STEW

Steps:

• Heat oven to 375 degrees. Sprinkle salmon lightly on both sides with kosher salt. Place skin-side down in a low baking dish. Sprinkle top of fish with fennel and black pepper. Smear mustard evenly over the surface. Leave for at least 10 minutes to absorb seasoning and come to room temperature.
• Bake salmon, uncovered, just until white juices begin to surface at sides and top, 10 to 15 minutes, depending on thickness. Remove and let rest 5 minutes. (Salmon should be perfectly cooked, still moist at center.)
• As salmon cooks, make the vegetable stew: Set a Dutch oven or wide, heavy skillet over medium-high heat. Melt butter, then add the fennel. Season lightly with salt. Let fennel cook without browning, stirring frequently until just done, about 5 minutes. Add asparagus, sugar snap peas, shucked peas, cauliflower, scallions and a small pinch of salt. Stir to combine and add ¼ cup water. Raise heat to high and cover pot. Cook for 5 minutes, until vegetables are tender-crisp and just done (residual heat will cook them further). Turn off heat and transfer vegetables to a serving dish.
• In a tiny skillet, heat oil over medium-high. When oil is wavy, add mustard seeds and serrano chile, and stir together. When mustard seeds begin to sputter and pop, pour contents of skillet over the vegetable stew. Top with tarragon and parsley.
• For each serving, place a piece of salmon on a warmed plate. Spoon some vegetables over and around salmon. Pass remaining vegetables at the table.

SMOKY SALMON-AND-POTATO STEW

Steps:

• Heat oil in a large straight-sided skillet over medium-high. Add fennel, celery, and a pinch of salt; cook, stirring often, until vegetables begin to soften, 5 minutes. Add garlic and paprika; cook until fragrant, 30 seconds. Add tomatoes and cook, stirring, until thickened slightly, 5 minutes. Add clam juice and potatoes; season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, until potatoes are fork-tender, 30 minutes.
• Season fish with salt; gently fold into stew. Return to a simmer, cover, and remove from heat; let stand 5 minutes. Serve, topped with fennel fronds, a drizzle of oil, and more pepper, if desired.

SALMON AND MIXED VEGETABLE STEW

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.

SALMON STEW (ABALOS STYLE)

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomato and cook until softened, then add the salmon. Flake the salmon and continue cooking for 3 minutes. Stir in water, bay leaf, salt, pepper, and fish sauce. Bring to a simmer. Cover and cook for 20 minutes.

SALMON STEW (SCANDINAVIAN STYLE)

Steps:

• In a large saucepan, combine stock with wine and reduce by approximately one-third over moderate heat.
• In a skillet over medium high heat, cook bacon until crisp. Remove the bacon from the skillet with a slotted spoon and drain on paper towels. Add 1 tablespoon butter to the bacon fat. Add mushrooms and onion to the fat and cook until the mushrooms are lightly browned.
• Combine the reduced stock and wine mixture with cream and bring to a bowl. Add potatoes and cook until just tender.
• Add the mushroom mixture and salmon to the cream and potatoes.
• Simmer for 5 minutes or until salmon is almost cooked through.
• Season to taste with salt and pepper.
• Just before serving, add chopped dill. Enjoy!

SALMON STEW

Steps:

• In medium frying pan saute bacon until crisp. Remove bacon and drain on paper towels. Do not dump out the fat. In the bacon drippings saute the chopped onion, carrots, celery and garlic for 5 minutes until softened. Add thyme and basil and saute until veggies start to brown, about 4 more minutes. Deglaze the pan with the lite beer and pour all ingredients into a large soup pot. Add the cans of tomatoes, tomato sauce, chicken stock and 5 squirts of hot sauce to the soup pot. Crumble the reserved bacon and add to the pot. At this point you can freeze the base for up to one month or proceed with the rest of the recipe. Bring the base to a simmer. Add quartered new potatoes and cook for 8 minutes at a very low simmer. Add fish cubes and cook 8 minutes more. Taste and add kosher salt if necessary. Turn off the heat and serve immediately or keep at a very low temp during the party. Serve with the tobasco handy for those who like it spicy.

SPICY SALMON STEW

Steps:

• Bring water to a boil in a large stockpot. Add chicken bouillon cubes and let dissolve. Add onion and reduce heat.
• Heat oil in a frying pan over medium-high heat. Season salmon with some of the pepper, paprika, and salt. Add salmon and garlic to the pan and cook until fish can be flaked with a fork but is still tender, 3 to 5 minutes per side. Break salmon apart into small chunks; transfer to the broth along with the garlic.
• Stir rice, mixed vegetables, and broccoli into the broth. Add onion powder, garlic powder, and remaining pepper, paprika, and salt. Stir well and cook until vegetables are slightly tender, about 15 minutes. Add potatoes and simmer until heated through, about 15 minutes more.

SOUTHERN RED SALMON STEW

Steps:

• Pour both bottles of V8, crushed tomatoes, salmon, sausage, and potatoes into a large stock pot.
• Saute onions in butter until translucent, then add to pot.
• Fry bacon until crispy, crumble, and add to pot.
• Season to taste with Texas Pete, salt and pepper, and cook on medium until potatoes are done and flavors have melded. It may be necessary to add water, depending on the consistency that you want.

SALMON, ROASTED GARLIC AND VEGETABLE STEW

Steps:

• Sauté sliced onion, quartered romas and sliced zucchini in olive oil until the tomatoes begin to breakdown.
• Add water, base, wine, seasonings and garlic and cook until veggies are tender.
• Puree vegetable mixture with a hand blender or in a food processor.
• Return to stove and add salmon (make sure there are no bones).
• Mixture will be thick, add cream and heat through, but do not boil.
• Serve and enjoy!

SWEET AND TANGY SALMON STEW

Steps:

• Rinse salmon and place in a container with a lid. Pour in teriyaki marinade; cover container. Chill in the refrigerator for 30 minutes or up to 2 hours.
• Heat olive oil in a large skillet over medium heat. Add onion; saute until soft, 2 to 4 minutes. Stir in tomatoes and mushrooms. Cook until softened, 2 to 3 minutes. Add vinegar, soy sauce, lemon juice, and hot pepper sauce. Mix in turmeric, cinnamon, and cumin until fragrant, 2 to 3 minutes.
• Move vegetables to the sides of the skillet and place salmon in the middle. Cook for 2 1/2 minutes; turn over and cook for another 2 1/2 minutes. Break salmon apart with a spoon and mix with the vegetables. Add almonds, sunflower seeds, flax seeds, and cranberries. Stir in goat cheese.
• Heat naan bread one at a time in a skillet over medium-high heat. Toast 15 seconds; turn and toast another 15 seconds. Serve with salmon stew.

SALMON & SWEET POTATO STEW

Steps:

• Heat oil in a large pot. Add shallots and garlic, and heat for two minutes. Add broth and next 7 ingredients to the pot. Season with salt and pepper. Bring to a boil, and simmer for 20 minutes, or until sweet potatoes are tender. Stir in salmon, peas and lime juice. Simmer for another 5 minutes. Stir in cilantro just before serving.

SALMON CHOWDER AKA " ALLIGATOR STEW" RECIPE BY TASTY

Steps:

• Drain and Flake the salmon, Remove bones and skin. Reserve liquid
• In a Dutch oven, melt the butter then sauté onions, celery, and garlic until soft. Add potatoes, carrots, salmon liquid, broth, seasonings, and liquid smoke if desired.
• Simmer, covered, for 20 to 25 minutes or until veggies are almost tender.
• Add salmon, evaporated milk, and cream corn. Simmer until heated through.
• Serve warm.

SALMON STEW

Steps:

• 1. Fry up the Bacon of Fat Back. Now you can either chomp down on it now or wait and add it into the pot with the stew. Save some of that grease.
• 2. In the saved Grease saute the Onion.
• 3. Add the Stewed Tomatoes, Tomato Sauce, & Cream of Mushroom Soup. As needed a little water and if you want it thicker add a dollop of tomato paste. alt & Pepper to taste. You want to slowly bring it a bit of a boil & stir every now & then, then let it simmer at least 30 minutes. Careful to not let the bottom burn, one reason I like to use nonstick for this stew.
• 4. Can serve on top of cooked rice. Or just eat it as is. A nice way to stretch a can of salmon.

SALMON STEW

Steps:

• 1. Fill pot half full with water, bring to a boil, adding potatoes onion and carrots and tomatoes, reduce to a simmer. Cook until potatoes are almost done, add corn and salmon let simmer on low heat.