Healthy Cream Stew with Salmon and Kabocha Squash
Healthy Cream Stew with Salmon and Kabocha Squash

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, healthy cream stew with salmon and kabocha squash. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Healthy Cream Stew with Salmon and Kabocha Squash. It was so cold. so I just thought maybe I can make a cream stew using the white sauce I make often. Steam the kabocha without letting it soak in water. Even if you make this with store-bought cream stew roux, I recommend.

Healthy Cream Stew with Salmon and Kabocha Squash is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. 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 begin with this recipe, we must prepare a few ingredients. You can cook healthy cream stew with salmon and kabocha squash using 12 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Healthy Cream Stew with Salmon and Kabocha Squash:
  1. Make ready 1/4 Kabocha squash
  2. Take 200 grams Fresh salmon
  3. Get 1 to 2 packages Shimeji mushrooms
  4. Make ready 2 Onions
  5. Get 1 Carrot
  6. Take 2 Potatoes
  7. Get 4 tbsp Cake flour
  8. Make ready 2 tbsp Olive oil
  9. Get 1 cube Consommé soup stock cube
  10. Make ready 1 Salt, black pepper, soy sauce
  11. Take 1 tbsp Miso
  12. Get 600 ml Sweetened soy milk (or milk)

Creamy mashed kabocha squash makes for a healthful side dish during the fall and winter months. Easy to prepare and only a few ingredients required! Add squash flesh; season with salt and pepper. Drain off most of the water.

Steps to make Healthy Cream Stew with Salmon and Kabocha Squash:
  1. 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.
  2. 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).
  3. Heat olive oil in a frying pan, and saute the onions. Once they are wilted, add the shimeji and saute well.
  4. 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.
  5. Once the kabocha is steamed through, place the salmon on top, cover and let the salmon cook through.
  6. 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.
  7. 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.
  8. 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.
  9. Recommended: Mix in yuzu pepper paste into the cream stew when serving. Its fragrance and a touch of spiciness improves the dish.
  10. Ready to serve and ENJOY!

Add squash flesh; season with salt and pepper. Drain off most of the water. Puree with an immersion blender until creamy. Fish and Rice Stew with an Indian Twist. A winter squash, kabocha (aka Japanese squash) tastes similar to sweet potato or sugar pie pumpkin.

So that is going to wrap this up for this special food healthy cream stew with salmon and kabocha squash recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!