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Salmon and Vegetables Cream Stew
Summary Not available
Person: 2
Calories: 324kcal
Materials
- 1 salmon aprox 200-250g cut into cubes and marinate with a little sea salt and pepper
- 200 ml cooking cream
- 250 ml frozen corn
- 50 g broccoli cauliflowers and carrots (blanched in boiling water before cooking)
- 50 g shitake mushrooms sliced
- 1 tsp salt
- 1 tbsp parsley shredded
- 10 g butter
- 1/2 red onion sliced
- 1 tsp minced garlic
- 2 tbsp oil
Instructions
- Heat up some oil and grill salmon cubes until almost done
- Set aside
- In same pan, add in butter and saute onions and garlic till fragrant
- Add in chicken stock followed by shitake mushrooms
- When the sauce starts to boil, reduce heat and add cooking cream
- When the cream sauce starts to cook again, add in salmon and all the blanched vegetables
- Add in salt, pepper and shredded parsley to taste
- Add in flour solution and cook till desired cream sauce consistency and remove from flame
- Enjoy !
Notes
No extra notes
Nutrition
Sodium: 303mg | Calcium: 38mg | Vitamin C: 3mg | Vitamin A: 62IU | Sugar: 15g | Fiber: 1g | Potassium: 856mg | Cholesterol: 51mg | Calories: 324kcal | Saturated Fat: 3g | Fat: 17g | Protein: 22g | Carbohydrates: 20g | Iron: 1mg