Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, healthy cream stew with salmon and kabocha squash. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look 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.
Healthy Cream Stew with Salmon and Kabocha Squash is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Healthy Cream Stew with Salmon and Kabocha Squash is something that I have loved my whole life. They are fine and they look wonderful.
To get started 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 can achieve that.
The ingredients needed to make Healthy Cream Stew with Salmon and Kabocha Squash:
- Make ready 1⁄4 Kabocha squash
- Prepare 200 grams Fresh salmon
- Make ready 1 to 2 packages Shimeji mushrooms
- Make ready 2 Onions
- Get 1 Carrot
- Take 2 Potatoes
- Prepare 4 tbsp Cake flour
- Make ready 2 tbsp Olive oil
- Prepare 1 cube Consommé soup stock cube
- Get 1 Salt, black pepper, soy sauce
- Get 1 tbsp Miso
- Take 600 ml Sweetened soy milk (or milk)
Ten short, very aromatic, super anticipating minutes. For the cream stew, heat a heavy-bottomed pot over medium-high heat and add the oil, onion, carrots, and potatoes. Spread onto foil-covered rimmed baking sheet sprayed with cooking spray. Add the Marsala and scrape up the browned bits from the pan.
Instructions to make Healthy Cream Stew with Salmon and Kabocha Squash:
- 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.
- 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).
- Heat olive oil in a frying pan, and saute the onions. Once they are wilted, add the shimeji and saute well.
- 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.
- Once the kabocha is steamed through, place the salmon on top, cover and let the salmon cook through.
- 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.
- 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.
- 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.
- Recommended: Mix in yuzu pepper paste into the cream stew when serving. Its fragrance and a touch of spiciness improves the dish.
Spread onto foil-covered rimmed baking sheet sprayed with cooking spray. 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. Serve with crusty bread and sprinkle with parsley. Add just enough boiling water to cover kabocha pieces.
So that’s going to wrap this up for this special food healthy cream stew with salmon and kabocha squash recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
