- 2 tablespoons extra-virgin olive oil
- 1/2 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 1/2 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
- 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.
10/15/2019
recipepes.com
salmon and mixed vegetable stew, recipe
PT15M
PT1H
5
455 calories
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