Inuit-inspired Salmon and Root Vegetable Stew

local_grocery_store Ingredients

• 1 pound Salmon fillets, cut into bite-sized pieces
• 2 Carrots, peeled and diced
• 2 Potatoes, peeled and diced
• 2 Turnips, peeled and diced
• 1 Onion, diced
• 3 cloves Garlic, minced
• 4 cups Fish or vegetable broth, low sodium
• 2 Bay leaves
• 1 sprig Fresh thyme
• 1 teaspoon Salt, to taste
• 1/2 teaspoon Black pepper, to taste
• 2 tablespoons Fresh parsley, chopped, for garnish

restaurant_menu Method

1. 1.In a large pot, heat some oil over medium heat.
2. 2.Add the diced onion and minced garlic to the pot and cook until softened.
3. 3.Add the diced carrots, potatoes, and turnips to the pot and cook for a few minutes.
4. 4.Pour in the fish or vegetable broth and add the bay leaves and fresh thyme. Bring to a boil.
5. 5.Reduce the heat to low and simmer for about 20 minutes, or until the vegetables are tender.
6. 6.Add the salmon pieces to the pot and cook for another 5 minutes, or until the salmon is cooked through.
7. 7.Season with salt and black pepper to taste.
8. 8.Remove the bay leaves and thyme sprig from the pot.
9. 9.Serve the stew hot, garnished with fresh parsley.
10. 10.Enjoy this comforting Inuit-inspired stew!

lightbulb_outline Tips

• chevron_rightFeel free to customize this stew by adding other root vegetables like parsnips or rutabaga.
• chevron_rightServe the stew with crusty bread for dipping into the flavorful broth.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days.