Smoky Salmon And Potato Stew Recipes

SMOKY SALMON-AND-POTATO STEW

Steps:

• Heat oil in a large straight-sided skillet over medium-high. Add fennel, celery, and a pinch of salt; cook, stirring often, until vegetables begin to soften, 5 minutes. Add garlic and paprika; cook until fragrant, 30 seconds. Add tomatoes and cook, stirring, until thickened slightly, 5 minutes. Add clam juice and potatoes; season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, until potatoes are fork-tender, 30 minutes.
• Season fish with salt; gently fold into stew. Return to a simmer, cover, and remove from heat; let stand 5 minutes. Serve, topped with fennel fronds, a drizzle of oil, and more pepper, if desired.

MINI BAKED POTATOES WITH SOUR CREAM AND SMOKED SALMON

Steps:

• Pre-heat the oven to 200ºC
• Tip the potatoes into a roasting tin and drizzle with the olive oil.
• Season generously with salt and then roast for 20-30 minutes until tender to the point of a knife and crispy on the outside.
• Whilst the potatoes are roasting mix the chopped chives and sour cream together, then set aside.
• Cut the smoked salmon into small strips.
• Remove the potatoes from the oven. At this point you can set them aside for later and serve them cool. Or continue on with the recipe and serve them warm.
• Once the potatoes have cooled enough to handle, carefully pinch the potato and and push them open into the classic baked potato shape.
• Top each potato with the sour cream and a slice or two of smoked salmon.
• Garnish with a chive strip.

SALMON-STUFFED POTATOES

Steps:

• Scrub and pierce potatoes. Bake at 400° for 40-60 minutes or until tender. Cool until easy to handle. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell., In a bowl, mash the pulp with sour cream. Stir in the buttermilk, butter salt, and pepper. Gently fold in salmon. Spoon into potato shells. Sprinkle with chives.

ROASTED SALMON WITH POTATOES AND MUSHROOMS

Steps:

• Heat oven to 400°F. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper.
• Roast, tossing once, until the potatoes begin to soften, about 20 minutes.
• Push the vegetables to the edges of the pan and place the salmon in the center. Season with ¼ teaspoon each salt and pepper.
• Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 12 to 15 minutes.

BASQUE-STYLE SALMON STEW

Steps:

• Heat the oil in a large pan and add the peppers, onion and potatoes. Cook, stirring regularly for 5-8 mins until golden. Then add the paprika, garlic, thyme and tomatoes. Bring to the boil, stir and cover, then turn down heat and simmer for 12 mins. Add a splash of water if the sauce becomes too thick.
• Season the stew and lay the salmon on top, skin side down. Place the lid back on and simmer for another 8 mins until the salmon is cooked through. Scatter with parsley, if you like, and serve.

BAKED POTATOES WITH SMOKED SALMON AND CAPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Brush potatoes with 2 tablespoons olive oil, sprinkle with salt, and place on a baking sheet.
• Bake in the preheated oven until easily pierced with a knife, about 1 hour. Cool until they can be easily handled.
• Halve potatoes lengthwise and scoop out some of the flesh, leaving a small amount on the skins. Cut hollowed out potato halves in half so you end up with quarters.
• Melt butter and remaining 1 tablespoon olive oil in a small skillet and season with salt and pepper. Brush melted butter mixture onto potatoes and place back on the baking sheet.
• Bake at 400 degrees F (200 degrees C) until golden, 12 to 15 minutes. Cool slightly before filling.
• Drizzle salmon with lemon juice. Combine salmon, Greek yogurt, chopped dill, and capers until well combined. Spoon small dollops of filling into each quartered potato and garnish with dill fronds.

SPICY SALMON STEW

Steps:

• Bring water to a boil in a large stockpot. Add chicken bouillon cubes and let dissolve. Add onion and reduce heat.
• Heat oil in a frying pan over medium-high heat. Season salmon with some of the pepper, paprika, and salt. Add salmon and garlic to the pan and cook until fish can be flaked with a fork but is still tender, 3 to 5 minutes per side. Break salmon apart into small chunks; transfer to the broth along with the garlic.
• Stir rice, mixed vegetables, and broccoli into the broth. Add onion powder, garlic powder, and remaining pepper, paprika, and salt. Stir well and cook until vegetables are slightly tender, about 15 minutes. Add potatoes and simmer until heated through, about 15 minutes more.

SALMON AND POTATO STEW

Steps:

• Prepare potatoes and onions. Set onion aside. Place potatoes in a large soup pot or Dutch Oven. Cover with water. Add salt, pepper. Bring to a boil and cook about 20 minutes or until potatoes are fork tender, stirring occasionally. Meanwhile in a medium saucepan, render fat from salt pork or smoked bacon over medium heat. Crumble meat, reserving it. Leave drippings in pan. Add butter to same pan. Melt over medium-low heat. Add onion and saute until somewhat translucent. Do NOT brown. Add 1 crushed, peeled and minced clove of fresh garlic (optional). Stir in salmon, ketchup, Worcestershire sauce and half and half or milk. Drain cooking water from potatoes. Combine salmon mixture, potatoes and crumbled salt pork or bacon. Add more half and half or milk if desired. Serve piping hot with saltine crackers. Offer hot sauce or Tabasco on the side for those who like it HOT.

SMOKY BRAZILIAN FISH AND POTATO STEW

Steps:

• Place the fish filets in a bowl. Pour over and mix in the minced garlic and lime juice until well coated. Set aside.
• In a large pan heat a little bit of olive oil on medium heat. Add the chopped onion and eggplant, cooking a few minutes until softened. Add the paprika, plus ½ tsp salt and pepper to taste, mix well. Cook until the vegetables begin to soften. Add the potatoes and stir in the tomato sauce with 1/2 cup of the coconut milk and the liquid smoke. Bring to a boil and simmer, uncovered, on medium for 15 minutes or until most of the liquid has evaporated.
• With a serving spoon remove half of the vegetables. Spread the remaining vegetables over the bottom of the pan and place on top all the fish pieces. Add back the remaining vegetables to cover the fish. Pour the remaining coconut milk over the stew and add the chopped cilantro. Bring to a boil, cover and simmer for 15 to 20 minutes. Serve on a square of puff pastry and top with fresh cilantro.

POTATO STEW - WITH SMOKED SAUSAGE.

Steps:

• As I said, this recipe is based on three ingredients: potatoes, onions and smoked sausages.
• We need 2 pounds of potatoes, which I cleaned, peeled off and cut them into cubes.
• Also I used two medium onions that I cleaned and chopped.
• And finally 0.5 pounds smoked sausages that I sliced.
• I used home made sausages, but you can use any kind of chorizo sausages.
• In a large saucepan, I warmed 100 ml of sunflower oil in which I put the onion to fry.
• I fried the onion until it was soaked and I seasoned with salt and freshly ground pepper.
• Over the onions I put the sliced sausages and I let them take three to four minutes to take a dip.
• After the sausages fried a little, I put a spoonful of sweet paprika.
• Now we can also put the potatoes in the saucepan.
• I added a tablespoon of tomato paste and I stir everything to homogenize.
• Now I was pouring water over the potatoes until everything was covered and boiled for about 15 minutes until potatoes were made.
• Do not put too much water, because we do not want to become a soup. Just how much to cover the potatoes.
• Finally, add chopped parsley and the potato stew with smoked sausages is ready.
• Potato stew is served warm with fresh bread.
• In our family we also serve pickled cucumbers with the potato stew.

SALMON AND POTATOES IN TOMATO SAUCE

Steps:

• In a large, straight-sided skillet, heat oil over medium. Add onion and garlic; cook, stirring occasionally, until onion is softened, 8 minutes. Add tomatoes and juice; cook until liquid is slightly reduced, 10 minutes. Reserve half the tomato sauce (about 3 cups) for another use.
• Add potatoes, olives, and 1/2 cup water to skillet with remaining sauce. Partially cover and cook until potatoes are almost tender, 8 minutes. Stir in parsley. Season salmon with salt and pepper; nestle among potatoes and sauce. Cover and cook until fish is opaque throughout and potatoes are tender when pierced with a knife, 10 minutes. Serve salmon with potatoes and sauce.