Salmon Potato Cream Stew

This salmon and potato cream stew is both simple and satisfying. Made with salmon, potatoes, asparagus and mushroom, it makes for a comforting and hearty dish.

CUISINES: New American
LEVEL: EASY
SERVING: 2 People
TIME: 30 min
INGREDIENTS:
  • 1 slice Salmon fillet
  • 1 stalk Green onion
  • 5 slices Ginger
  • 1 tbsp White wine
  • to taste Ground salt
  • to taste Ground black pepper
  • ½ medium Yellow onion
  • 8 stalks Asparagus
  • 2 medium Potatoes
  • 1 tbsp Olive oil
  • 3⅕ oz. Fresh baby shiitake mushroom
  • ¾ cup Heavy cream
  • 4 cups Chicken broth
  • cup Miso
  • to taste Ground black pepper
  • 2 tbsp Butter
DIRECTIONS:
Step 1
Step 1
Step 1
Cut salmon into chunks and transfer to a plate.
Step 2
Step 2
Step 2
Cut scallion and ginger, add to the same plate. Season with white wine, salt and black pepper. Massage the salmon and marinate for 10 minutes.
Step 3
Step 3
Step 3
Chop and dice half an onion.
Step 4
Step 4
Step 4
Cut the asparagus into roughly 1-inch cylinders, and transfer to a plate.
Step 5
Step 5
Step 5
Peel and dice the potatoes into cubes, and soak in water.
Step 6
Step 6
Step 6
In a medium saucepan, heat oil on medium-high heat. Sauté the mushrooms for a while, then add in chopped onion and sauté until golden brown.
Step 7
Step 7
Step 7
Drain the potatoes, add into the pan along with heavy cream and chicken stock.
Step 8
Step 8
Step 8
Strain the miso paste into the broth. Bring to a simmer and stew the vegetables until potatoes are fully cooked.
Step 9
Step 9
Step 9
Season with black pepper and place salmon into the pan. Add asparagus and butter. Cook for 2 minutes, serve hot.