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.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
366 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Ingredients
3 tablespoons all-purpose flour
3 cloves garlic, minced
salt and ground black pepper to taste
1 teaspoon chopped fresh dill
1 cup frozen corn
1 cup frozen peas
2 tablespoons extra-virgin olive oil
½ medium onion, diced
2 ½ cups low-sodium chicken broth
2 small carrots, quartered lengthwise and sliced
2 ribs celery, quartered lengthwise and sliced
1 pound salmon fillets, skinned and cut into 1-inch cubes
