Salmon Stew
A hearty salmon stew packed with tender potatoes, sweet corn, and beans, simmered in a flavorful tomato and ketchup base. This comforting dish balances rich seafood with vibrant vegetables, perfect for a family dinner or casual gathering, offering warm, savory flavors with a hint of spice.
Ingredients
- 5 medium potatoes ⓘ
- 1 medium onion, diced ⓘ
- 1 can whole kernel corn, drained ⓘ
- 1 can butter beans, drained
- 1 small can English peas, drained
- 1 small can carrots, drained ⓘ
- 1 large (46 oz.) can tomato juice ⓘ
- 1 cup ketchup ⓘ
- 1/4 stick margarine ⓘ
- 1 large can salmon, drained and skinless ⓘ
- salt, pepper and chili powder to taste ⓘ
Instructions
- Wash, peel, and dice the potatoes. Boil them in a large pot with enough water to fully immerse the potatoes, adding the diced onion and margarine. Cook until tender but not mushy.
- Add canned vegetables, ketchup, and tomato juice to the pot.
- Bring the mixture to a boil, stirring often, and cook for 10 minutes.
- Add the drained salmon to the stew and heat through before serving.
Tips & Substitutions
For a heartier stew, consider adding fresh herbs like dill or parsley. If you want a spicier kick, add a dash of hot sauce along with the chili powder. You can substitute the butter beans with white beans or chickpeas if needed. Ensure that the potatoes are cut uniformly for even cooking, and don't hesitate to adjust the seasoning to your preference.
Serving Suggestions
Serve this salmon stew hot, garnished with fresh parsley or a sprinkle of chili flakes for added flavor. It pairs beautifully with crusty bread or a simple green salad. For more seafood inspiration, browse more American recipes that feature fish, such as Mike'S Gourmet Stuffed Mushrooms. A dollop of sour cream can elevate the dish further.
Storage & Reheating
Store any leftover salmon stew in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally, until heated through. You can also reheat in the microwave, checking every minute to avoid overheating. The flavors will deepen as it sits, making it even tastier the next day.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Stew contains roughly 1236 calories, with 19g protein, 150g carbohydrates, and 64g fat. It is an excellent source of vitamin A (97% of the Daily Value), vitamin C (90% of the Daily Value), and potassium (68% of the Daily Value). Note that it is relatively high in sodium, at 1409mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Yes, you can use fresh salmon. Just poach or bake it separately until cooked, then flake and add it to the stew near the end of cooking. This will provide a fresher taste and texture. Just be mindful of the cooking time to ensure the salmon is tender and not overcooked.
What can I serve with salmon stew?
This salmon stew is quite filling on its own, but it pairs well with crusty bread or a light salad. You might also consider serving it alongside a side of roasted vegetables or a grain like quinoa for a complete meal. A light white wine could complement the flavors beautifully as well.
Can I freeze this stew?
Yes, you can freeze salmon stew. Allow it to cool completely before transferring it to an airtight container. It will keep well in the freezer for about 2-3 months. To reheat, thaw overnight in the refrigerator and warm on the stove, adding a splash of water or broth if it appears too thick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).