This salmon stew brings together wild Alaska salmon, sweet root vegetables, and a velvety base for a bowl of comfort that tastes like home. With rich fall flavors from sweet potato, pumpkin, and Yukon Golds, it’s a cozy dish that highlights the versatility of salmon beyond grilling or roasting. 

Recipe provided by Alaska Seafood Marketing Institute Makes 2 servings

Salmon Stew Ingredients:

Alaska salmon

  • 2 wild Alaska salmon fillets, 4 oz each
  • Olive oil

Vegetables

  • 1 onion, chopped
  • Olive oil, as needed
  • 1 sweet potato, peeled and    coarsely chopped
  • 1/2 c pumpkin, peeled and    coarsely chopped
  • 3 medium Yukon Gold or red potatoes

Stew

  • 2 tbsp cream
  • Ground nutmeg, to taste
  • Salt and pepper, to taste
  • Several parsley leaves, for garnish

Directions:

Step 1: Prepare vegetables

Heat a splash of olive oil in a sauce pot. Add onions, cook over medium heat for 10 minutes. Add the sweet potato and pumpkin. Add enough water to cover the vegetables. Cook on high heat, covered, about 30 minutes until vegetables are very soft. Remove from the heat. Using a blender or immersion blender, puree everything into a soup.

Step 2: Prepare potatoes

Peel the potatoes and place in a steamer basket over a pot of water, then cover. Cook on high until potatoes are soft. Cool; coarsely mash the potatoes. (Alternatively, microwave-cook the potatoes just until tender, then coarsely mash.)

Step 3: Prepare the salmon

Remove the skin from the salmon fillets. Cut salmon into cubes. Add a drizzle of olive to a fry pan over medium heat, then carefully add the salmon cubes. Cook all sides just until done.

Step 4: Serve

Pour the soup into 2 bowls. Spread the potato pieces on top, drizzle with the cream. Place the salmon cubes on top. Sprinkle with nutmeg, salt and pepper, then finish with a few parsley leaves.

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