Welcome to my favorite family recipes, and some of my own discoveries. All of the recipes published here will be “tried and true”. I grew up with many of these recipes. My mom is a very good cook. We were a working class family, but we always had good food. Nothing fancy, but everything was good. I will also be sharing Mom’s best cake recipes.
Tuesday, December 25, 2012
Mom's Salmon Stew
My Salmon Stew made with a wild caught salmon fillet
Salmon stew is a great cold weather treat, which I have
enjoyed since childhood.Unfortunately
it’s rarely cold in South Texas, and cool for only a short stretch of the
calendar, but I eat it anyway!
I don’t recall ever seeing fresh salmon in the grocery store
when I was growing up, and it would have been a bit pricy on our working class
budget.My mom made salmon stew with
canned salmon.I make it with a salmon
fillet, which elevates it 100%.
Salmon stew is actually easy to make.All you need is salmon, milk, onions,
potatoes, a little butter, and some seasoning.Most would probably call this salmon chowder, but we never had “chowder”
at my house.
It’s always amazing to me that something so simple could be
so satisfying and delicious.We always
make sure we make enough to have leftovers.
1/2 medium wild
caught salmon fillet, about 1 lb
2 medium potatoes,
1 medium onion,
2 cans evaporated
1 qt of whole milk
or 1 qt of heavy cream
½ stick butter
2 tsp seasoned salt
Outline of Instructions
fillet with seasoned salt and bake at 350 degrees for about 20 to 30
Simmer onions in 4
cups water in a large pot for about 10 minutes.
Add diced potatoes
and simmer for another 10 minutes.
Add milk and
from skin and remove any bones.Break
into pieces and add to pot.
over low heat, but do not boil, about 15 minutes.
Instructions, Long Version
Line baking pan
with foil.Place salmon fillet, skin
side down.Sprinkle with seasoned salt
such as Lawry’s.Sometimes I use Lawry’s
garlic powder with parsley, or Paul Prudhomme’s salmon seasoning.
Bake salmon fillet at 350 degrees for about 20 to 30
minutes.I often bake salmon ahead of
time, so that it can cool and be easier to separate from the skin and break
into bite-sized chunks.Remove any bones
too.Sometimes I bake a whole fillet,
and put half in the freezer for my next salmon stew.
In a 4 to 6 quart stock pot or Dutch oven, add 4 cups of
water and finely diced onions.Simmer
for about 10 minutes.If you don’t bake
salmon ahead of time, start onions while salmon is baking.
Add diced potatoes and cook another 10 minutes, until
potatoes are fork tender.Then pour off
any water in excess of 2 cups.Do not
drain completely, because the onions impart a lot of flavor to the water.
milk.I like salmon stew with a rich
taste, so I usually use evaporated milk and heavy cream or whipping cream.Since I reserve some of the water from the
potatoes and onions, I don’t dilute the evaporated milk further.Sometimes I use one can of regular and one
can of low fat or fat free evaporated milk.I also use one quart of heavy cream or whipping cream.You could use half and half, which is less
expensive than whipping cream.If you
want to keep the fat content down, you could use whole milk, low fat, or
(or skip butter if you want to keep the fat down).Add salmon chunks.
but do not boil.
We usually serve
with ketchup, 1-2 tablespoons per serving of stew. My dad and brother like to put crumbled
Saltine crackers in their stew.