After suffering a injury to my face and having to eat soft foods for awhile, I got SO SICK of cream of wheat and bland soup. I set out on a search for the perfect salmon stew, and boy howdy, this was the perfect base for it. I omitted the canned salmon, cheese and evaporated milk, and I used fresh salmon and fresh garlic. The only other thing I did differently was I deglazed with white wine (thank you, previous commenters!) after the vegetables were sautéed, and then I used heavy cream instead of evaporated milk. After the vegetables were very soft (probably softer than necessary, but a must for my poor broken bones) I added the raw salmon, a little liquid smoke, approximately two tablespoons of freshly grated Asiago cheese and a very small amount of roux for thickening. After maybe thirty or fort-five minutes at a soft simmer, this was absolute perfection to my taste buds. I cannot get enough of this goodness. Thank you so much to the original poster for sharing, and thank you to all of the commenters who shared their variation of this dish. It will forever be a favorite of mine.
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After suffering a injury to my face and having to eat soft foods for awhile, I got SO SICK of...