Salmon and Mixed Vegetable Stew recipe
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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
Nutrition Info
- 366.4 caloriescarbohydrate: 24.1 gcholesterol: 58.3 mgfat: 18.6 gfiber: 4.2 gprotein: 26.1 gsaturatedFat: 3.5 gservingSize: -sodium: 250.8 mgsugar: 6.2 gtransFat: : -unsaturatedFat: : -
Directions Salmon and Mixed Vegetable Stew
Directions
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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.