Creamy Tuscan-Inspired Salmon Stew
with Savoury Leeks
Our juicy salmon is the star of the show here. Served in an ultra-velvety sun-dried tomato and cream sauce with savoury leeks and juicy tomatoes, this salmon needs nothing more than a finishing sprinkle of fresh parsley!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
1 unit
Leek
113 g
Baby Tomatoes
237 mL
Cream
(Contains Milk)
¼ cup
Sun-Dried Tomato Pesto (Sulphites, Milk)
(Contains Milk, Sulphites)
1 unit
Vegetable Broth Concentrate
7 g
Parsley
2 unit
Garlic, cloves
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Halve tomatoes. Peel, then mince or grate garlic. Pat salmon dry with paper towels. Thinly slice leek. Roughly chop parsley.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then tomatoes, leeks and garlic. Cook, stirring often, until leeks soften, 2-3 min. Transfer veggies to a medium bowl.
Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 3-5 min per side.**Carefully transfer salmon to a plate. Remove and discard skin.
Add cream, broth concentrate and sun-dried tomato pesto to the pan. Cook, stirring often, until stew thickens slightly, 2-3 min. Stir in veggies and half the parsley. Add salmon and stir gently to flake. Season with salt and pepper, to taste.
Divide salmon stew between bowls. Sprinkle Parmesan and remaining parsley over top.
