Healthy Cream Stew with Salmon and Kabocha Squash

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, healthy cream stew with salmon and kabocha squash. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Healthy Cream Stew with Salmon and Kabocha Squash. Here is how you cook it. Ingredients of Healthy Cream Stew with Salmon and Kabocha Squash. Steps to make Healthy Cream Stew with Salmon and Kabocha Squash: Cut the meat and veggies into your preferred sizes.

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To begin with this recipe, we have to first prepare a few components. You can cook healthy cream stew with salmon and kabocha squash using 12 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Healthy Cream Stew with Salmon and Kabocha Squash:
  1. Make ready 1⁄4 Kabocha squash
  2. Get 200 grams Fresh salmon
  3. Make ready 1 to 2 packages Shimeji mushrooms
  4. Make ready 2 Onions
  5. Make ready 1 Carrot
  6. Make ready 2 Potatoes
  7. Take 4 tbsp Cake flour
  8. Take 2 tbsp Olive oil
  9. Prepare 1 cube Consommé soup stock cube
  10. Take 1 Salt, black pepper, soy sauce
  11. Get 1 tbsp Miso
  12. Make ready 600 ml Sweetened soy milk (or milk)

Other proteins that may be included are fish (white fish or salmon) or seafood (shrimp) and vegetables. Commonly used vegetables are potatoes, carrots, and onions. Add the Marsala and scrape up the browned bits from the pan. Transfer everything to the slow cooker, add the squash, sun-dried tomatoes and broth and stir.

Steps to make Healthy Cream Stew with Salmon and Kabocha Squash:
  1. Cut the meat and veggies into your preferred sizes. The salmon skin can be cut easily with kitchen scissors. Cut the stems off the shimeji mushrooms and shred into pieces.
  2. Add the potatoes and carrots into a pot, cover, and cook with water at about half the height of the veggies (It was about 200 ml with our pot).
  3. Heat olive oil in a frying pan, and saute the onions. Once they are wilted, add the shimeji and saute well.
  4. Once the potatoes and carrots are cooked through, add the kabocha on top and cover again. Don't let the kabocha soak in water since that will cause it to fall apart.
  5. Once the kabocha is steamed through, place the salmon on top, cover and let the salmon cook through.
  6. Mix in salt, black pepper, ground consommé, and cake flour into the frying pan from Step 3. Once it's no longer floury, gradually pour in 300 ml of soy milk.
  7. Once the veggie mixture from Step 6 turns into a creamy consistency of your liking, pour in the soy sauce around the rim, mix it up a little and pour it over the pot from Step 5. Reduce to low heat and stir a little.
  8. Once they're blended well, adjust the tastiness of the white sauce with the second addition of soy milk (I added 300 ml). Dissolve the secret ingredient of miso, mix in and it's done.
  9. Recommended: Mix in yuzu pepper paste into the cream stew when serving. Its fragrance and a touch of spiciness improves the dish.

Add the Marsala and scrape up the browned bits from the pan. Transfer everything to the slow cooker, add the squash, sun-dried tomatoes and broth and stir. How to Cut a Kabocha Squash (Japanese Pumpkin) Kabocha is notorious for its really tough green skin. Kabocha is the ultimate fall squash. Cookbook author Melissa Clark likes sweetening up slices of roasted winter squash, so she roasts them with maple syrup, olive oil, fresh ginger and thyme.

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