
Creamy Salmon Stew with Riced Potatoes
3
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
If you think you’ve exhausted all the ways to cook salmon, this clever recipe is for you. It starts with a creamy chowder-like broth that gets deep flavor from bottled clam juice and loads of richness from half-and-half; a little cornstarch helps stabilize the mixture so the dairy doesn’t curdle. Cubed salmon gently poaches in the broth, which is finished with a hit of fresh dill and a good dollop of salty fish roe. If you don’t have a potato ricer, you can simply mash the potatoes.
Ingredients
Uncooked Yukon gold potato
1½ pound(s), peeled and cubed
Clam juice
¾ cup(s)
Half and half cream
¾ cup(s)
Cornstarch
2 tsp
Dijon mustard
2 tsp
Uncooked farmed Atlantic salmon skinless fillet
1 pound(s), or other variety, cut into bite-sized pieces
Dill
¼ cup(s), chopped
Uncooked fish roe
3 Tbsp, red variety
Kosher salt
1 tsp, divided