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New American cuisine

Easy

Salmon Potato Cream Stew

Chef Bao Qiu

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Salmon Potato Cream Stew

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This salmon and potato cream stew is both simple and satisfying. Made with salmon, potatoes, asparagus and mushroom, it makes for a comforting and hearty dish.

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

1 slice Salmon fillet
1 stalk Green onion
5 slices Ginger
1 tbsp. White wine
to taste Ground salt
to taste Ground black pepper
1/2 medium Yellow onion
8 stalks Asparagus
2 medium Potatoes
1 tbsp. Olive oil
3⅕ oz. Fresh baby shiitake mushroom
3/4 cup Heavy cream
4 cup Chicken broth
1/8 cup Miso
to taste Ground black pepper
2 tbsp. Butter

Directions:

Step 1

Step 1

1

Cut salmon into chunks and transfer to a plate.

Step 2

Step 2

2

Cut scallion and ginger, add to the same plate. Season with white wine, salt and black pepper. Massage the salmon and marinate for 10 minutes.

Step 3

Step 3

3

Chop and dice half an onion.

Step 4

Step 4

4

Cut the asparagus into roughly 1-inch cylinders, and transfer to a plate.

Step 5

Step 5

5

Peel and dice the potatoes into cubes, and soak in water.

Step 6

Step 6

6

In a medium saucepan, heat oil on medium-high heat. Sauté the mushrooms for a while, then add in chopped onion and sauté until golden brown.

Step 7

Step 7

7

Drain the potatoes, add into the pan along with heavy cream and chicken stock.

Step 8

Step 8

8

Strain the miso paste into the broth. Bring to a simmer and stew the vegetables until potatoes are fully cooked.

Step 9

Step 9

9

Season with black pepper and place salmon into the pan. Add asparagus and butter. Cook for 2 minutes, serve hot.