Creamy Tuscan-Inspired Salmon Stew
with Savoury Celery
Our juicy salmon is the star of the show here. Served in an ultra-velvety, sun-dried tomato and cream sauce with savoury celery 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)
3 unit(s)
Celery
113 g
Baby Tomatoes
237 mL
Cream
(Contains Milk)
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Soy, Sulphites)
1 unit(s)
Vegetable Broth Concentrate
(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)
7 g
Parsley
2 unit(s)
Garlic, cloves
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Halve tomatoes.
- Peel, then mince or grate garlic.
- Pat salmon dry with paper towels.
- Thinly slice celery.
- Roughly chop parsley.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then tomatoes, celery and garlic.
- Cook, stirring often, until celery softens, 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.
