Stews and soups are favourites in this house, especially at this time of year when the weather is really cold outside. In our house, my slow cooker is now used nearly everyday during winter. We love our slow cooked stews to keep us warmer. Recently I have been looking for more slow cooker fish recipes. I thought of this one because we had salmon in the freezer, sweet potatoes on the back of the laundry room door and ginger in the cupboard. It was a great meal to use the leftovers with and everyone in this house loves salmon.
Salmon is the common name for several species of ray-finned fish in the family Salmonidae. Trout, grayling and whitefish are all part of the same family. Salmon are native to the rivers and streams of the North Atlantic and Pacific Ocean. Salmon is rich in high-quality protein, for example omega 3 fats. Protein plays an important role in the body. It helps your body heal after injury, protects bone health and maintains muscle mass during weight loss and the aging process.
The dish is a warming meal and it is also packed with nutrition. So it will keep you well during winter. Plus as always, it’s quick and simple to prepare and it’s cooked in the slow cooker, leaving you more time. Well worth a try. There is also a recipe for making it on the hob in case you don’t have a slow cooker.
- Sharp knife
- Chopping board
- Slow cooker/Large saucepan
- Medium saucepan
- Wooden spoon
- Fish knife
- Salmon x 500g or four fillets
- Leek x 1
- Sweet potato x 2 large or 4 medium
- Butternut squash x 1/2
- Carrots x 2
- Courgettes x 2
- Broccolli x 2 large heads
- Garlic x 2 cloves
- Chicken or vegetable stock x 500mls
- Herbs du provence x 1 tsp
- Ground ginger x 3 tsps
- Salt and pepper to taste
- Sunflower or olive oil for the pan
Method for the slow cooker
- Start by peeling and chopping the sweet potato, butternut squash, carrots and courgettes.
- Next slice the leek and place all the ingredients into the slow cooker.
- Then peel and slice the garlic and put this into the slow cooker.
- Stir all the ingredients together using the wooden soup.
- Pour over the chicken stock.
- Add in the the herbs du provence and the ginger.
- Finally add salt and pepper to your taste.
- Put on a high heat for 4 hours or a low heat for eight hours.
- Thirty minutes before cooking time is over, remove the skin from the salmon and cut into chunks.
- Boil the brocolli in the other saucepan and once cooked drain.
- Once the salmon has turned pink serve the dish along with the brocolli.
- Then sit down and enjoy.
Method for the hob
- Start by slicing the leek and set aside.
- Next, peel and chop the sweet potato, butternut squash, carrots and courgettes.
- Then peel and slice the garlic.
- Put the large saucepan on a high heat and add the oil.
- Spread the oil across the base of the pan using the silcon brush and wait for it to heat.
- Once hot, add the leek to the pan and then the garlic and stir with the wooden spoon.
- Fry until the leek becomes translucent.
- Now add in the sweet potato, butternut squash, carrots and courgettes.
- Fry for a further 3 – 5 minutes and then pour over the stock.
- Bring to the boil and then turn the heat down and leave to simmer for 35 – 40 minutes or until all the vegetables are soft.
- Add salt and pepper to taste.
- Meanwhile, remove the skin from the salmon with the fish knife if necessary.
- Chop into chunks and add to the saucepan about 10 minutes before finishing.
- Boil the brocolli in the medium saucepan and once cooked, drain.
- Once the salmon is pink, serve the dish and enjoy.
Spicy Salmon and Sweet Potato Stew is not only a great dish but it’s a one pan dish too. So less washing up and it will not take you forever in the kitchen. Apart from the brocolli in this meal, this is a one pan meal. I love a one pan dish, in fact I really enjoy meals that are simple and easy to do. If you didn’t want the brocolli, you could add spinach to this dish or any vegetables of your choice. Of course, any leftovers can also be put into the deep freeze and eaten on another occasion. You could make double of this meal and put the other half in the freezer for another day. However you decide to eat this meal, as always, enjoy.
What sort of fish recipe do you like to eat, I would love to know? Don’t forget to comment below and please like and follow too. I really appreciate all the comments and likes I get on my blog so thank you. xxx