Smoky Salmon And Potato Stew Food

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.

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.

30-MINUTE SPICY PORK AND SWEET POTATO STEW

Steps:

• Puree the tomatoes, onions, garlic, chipotle and adobo sauce in a food processor until completely smooth.
• Heat the oil in a large Dutch oven or pot over medium-high heat until nearly smoking. Add the pork in a single layer, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, undisturbed, until beginning to brown, about 2 minutes. Turn the pieces and cook until brown, about 1 minute more. Dust the meat with the chili powder, and add the tomato puree, sweet potatoes, chicken broth, 1/4 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to medium, cover and gently simmer until the meat is cooked through and the potatoes are tender, about 15 minutes.
• Meanwhile, prepare the toppings: Chop the jalapenos, and whisk together with the yogurt in a small bowl. Shred the cabbage, cut the avocado into chunks and cut the lime into wedges.
• Ladle the stew into large, deep bowls. Top with the yogurt mixture, garnish with the cabbage, avocado, lime and cilantro and serve with the tortillas.

IDAHO POTATO AND SMOKED CORN STEW

Steps:

• Preheat the oven to 375 degrees F. Heat the oil in a large skillet and saute onion until it begins to turn translucent. Remove from heat and stir in liquid smoke. Toss corn in mixture to coat and then transfer to a baking sheet. Roast for a few minutes until golden brown, then remove and set aside. Bring stock to a boil in a large pot and add potatoes. Reduce heat to medium and cook until fork tender. The potatoes will absorb some of the liquid. Stir in onion and corn mixture and season with salt and pepper, to taste. Let simmer until stew like consistency. Garnish with scallions.

EASY SMOKED SALMON AND CREAMY POTATO BAKE

Steps:

• Vegetables -- Add 1 tablespoon of the butter to a saute pan on medium heat and saute the onions and fennel until soft. About 5 minutes. Remove and set to the side.
• Casserole -- Lightly spray a 9x13" casserole dish with Pam, and then add 2 tablespoons of the melted butter. Add 5 tablespoons of the bread crumbs to the bottom of the casserole dish and press down to make a light crust on the bottom. Just spread out without pressing too much.
• Layer 1: Add 1/3 of the potatoes on the bottom of the casserole dish overlapping them like shingles. Then season with a little salt and pepper. Top with 1/2 of the salmon slices and 1 teaspoon of the chopped dill. Then add 1/2 of the fennel onion mix, and 2 tablespoons of the bread crumbs.
• Layer Two: Once again, the second 1/3 of the potatoes, like a shingle pattern again, salt, pepper and then the rest of the salmon, dill and the remaining onion fennel mix. Again top with 2 tablespoons of the bread crumbs.
• Layer Three: Top with the remaining potatoes, salt and pepper.
• Egg and Cream Base -- In a bowl, mix the eggs with the heavy cream and 2 tablespoons of the melted butter and whisk to combine well. Pour the mixture over the casserole and cover with foil.
• Bake -- Middle rack at 400 degrees for 30 minutes. Remove from the oven and sprinkle on the remaining bread crumbs that you mixed with the remaining 2 tablespoons of melted butter. Arrange the lemon slices over the top and reduce to oven to 375 and bake another 30 minutes until the topping is golden brown. It may take a bit less time depending on your pan and the type of potatoes as well as your oven. Just check. Poke a knife in the potatoes and they should be tender and the top should be golden brown and bubbly. One dish took 45 total and another 60 minutes. So, just check, that is the best way to make sure it is all done. Also the eggs with the cream will make a custard like so the eggs need to be set as well.
• Serving -- LET SET. At least 10 minutes covered with foil. Don't try to remove before then. The eggs need to set up.
• This is amazing with grilled fish for dinner or grilled lamb chops. but also serve this with fresh fruit and maybe some sausage for a breakfast dish. I have even served this with grilled asparagus on the side and some grilled scallops for a lite dinner.

ROASTED GARLIC POTATO SOUP WITH SMOKED SALMON

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with 1 tablespoon of olive oil, then nestle the head into a piece of aluminum foil. Bake in the preheated oven until the cloves are tender and nicely browned, about 25 minutes.
• Remove roasted garlic from oven, open foil and allow to cool slightly. When the garlic is cool enough to handle, cut the heads in half horizontally so that all of the cloves are exposed. Squeeze both halves to release the roasted cloves into a medium bowl.
• While the garlic is roasting, heat the remaining 1 tablespoon olive oil in a large saucepan. Stir in the onion and the carrot and cook, stirring, until soft, about 5 minutes. Pour the chicken stock into the saucepan and add the potatoes, rosemary, and thyme. Bring the soup to a simmer over medium heat and cook until the potatoes are tender, about 20 minutes.
• Remove about 1/2 of the potatoes from the pot and reserve. Place the roasted garlic cloves into a blender and add the soup, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the contents moving before letting it run. Puree the soup, in batches, until smooth. Pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Stir the reserved potato cubes, heavy cream, and smoked salmon into the pureed soup and bring to a simmer. Serve, hot, with a sprinkle of green onion.

SHREDDED POTATO PANCAKES WITH SMOKED SALMON

Steps:

• Peel half the potatoes, grate them coarse (preferably in a food processor), and press them between several thicknesses of paper towel to remove any excess moisture. In a large heavy skillet heat 1/4 cup of the oil over moderately high heat until it is hot but not smoking. In a bowl toss the grated potatoes with salt and pepper to taste, form them into 4 patties, and in the skillet cook the patties, tamping them down with a spatula, for 5 minutes on each side, or until the pancakes are golden brown and cooked through. Transfer the pancakes to paper towels to drain and keep them warm in a 200°F. oven. Make 4 more pancakes in the same manner with the remaining potatoes and oil and serve the pancakes with the smoked salmon and the sour cream.

SOUTHERN RED SALMON STEW

Steps:

• Pour both bottles of V8, crushed tomatoes, salmon, sausage, and potatoes into a large stock pot.
• Saute onions in butter until translucent, then add to pot.
• Fry bacon until crispy, crumble, and add to pot.
• Season to taste with Texas Pete, salt and pepper, and cook on medium until potatoes are done and flavors have melded. It may be necessary to add water, depending on the consistency that you want.

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.

CREAMY SMOKED SALMON, LEEK & POTATO SOUP

Steps:

• Heat the butter in a large saucepan and add the leeks and bay leaf. Cook over a low heat for 8-10 mins or until the leek is really soft, then stir through the potatoes until coated in the butter. Pour over the stock and cream and bring to the simmer, then gently bubble for 10-15 mins until the potatoes are really tender. If freezing at this stage, slightly under-cook the potatoes, then defrost and bring back to a simmer to finish cooking them and continue the recipe.
• Add two-thirds of the smoked salmon, stir through and season. Serve the soup in deep bowls with the remaining smoked salmon and snipped chives on the top.

MIMI'S SMOKED SALMON CHOWDER

Steps:

• In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.
• Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes.
• Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.