NORWEGIAN SALMON STEW

Cold nights call for warm stew, and this Norwegian Salmon stew is the perfect answer. We’ve taken inspiration from a traditional Norwegian stew with the addition of robust root vegetables, but lightened it up by swapping out the beef for salmon and bringing tomatoes and coconut milk to the party. The result is a sumptuous stew fit for a feast—or just a cozy weeknight dinner.

INGREDIENTS

• 1 ½ lb Frozen Norwegian Salmon, thawed
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 large leek, trimmed and sliced into rings
• 8oz tomato sauce
• 1 cup full-fat coconut milk
• 2 large carrots, peeled and chopped
• 2 large parsnips, peeled and chopped
• ½ tsp chili flakes
• Salt and pepper to taste

DIRECTIONS

1. Heat oil in a large cast iron pan over medium heat. Once hot, add the garlic and leek and cook until fragrant, about 2-3 minutes.
2. Add tomato sauce and coconut milk to the pan, followed by chopped carrots and parsnips, chili flakes, and a pinch of salt and pepper. Allow vegetables to simmer in the broth until tender.
3. Pat Norwegian Salmon dry and cut into large chunks. Season with salt and pepper.
4. Arrange the Norwegian Salmon in the broth. Cook for 10 minutes and then the pieces. Allow to cook for another 5-8 minutes, or until salmon is completely cooked through. Add additional salt and pepper to season as needed. Remove from heat and serve.