Salmon and Mixed Vegetable Stew

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.

Salmon And Mixed Vegetable Stew Ingredients

• 2 tablespoons extra-virgin olive oil

• 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? 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

How to Make Salmon And Mixed Vegetable Stew

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.

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.

Salmon And Mixed Vegetable Stew Nutritions

• Calories: 366.4 calories

• Carbohydrate: 24.1 g

• Cholesterol: 58.3 mg

• Fat: 18.6 g

• Fiber: 4.2 g

• Protein: 26.1 g

• SaturatedFat: 3.5 g

• ServingSize:

• Sodium: 250.8 mg

• Sugar: 6.2 g

• TransFat:

• UnsaturatedFat: