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ALASKAN SALMON STEW




Source of Recipe


Jim Hitchcock, Anchorage bush pilot for Regal Air Service; MM May-June 1995.


Recipe Introduction


Hitchcock flies with a cooler filled with condiments in the back of the floatplane. When it’s chilly he makes this robust stew by filling a pot with chunks of silver salmon, carrots and potatoes and simmering the ingredients in crystal-clear stream water. For a heartier stew increase the proportion of salmon.”

Exchanges
Serves: 8

2 tablespoons olive oil
1/3 cup minced onion
3 carrots, diced
2 stalks celery, sliced
4 cups fish OR chicken stock
1/2 teaspoon turmeric
Black pepper and garlic powder to taste
4 medium red potatoes, steamed until almost done and cubed
1 pound salmon fillet, skinned, boned, rinsed and cut into 1-inch cubes

In large pot heat oil or butter and saute onion, carrots and celery 4 minutes. Stir in stock, turmeric, pepper and garlic powder; simmer 15 minutes. Stir in potatoes and salmon. Simmer additional 5 minutes until salmon is opaque. Serve this dish steaming hot.

Nutrient per serving: Calories 294; Pprotein 21g; Carbohydrates 31g; Fat 9.9g (Saturated 2.26g), 30% of calories; Cholesterol 37mg; Fiber 5g; Sodium 504 mg. ++++ Exchanges: Vegetable 0.867; Bread 2.133; Meat 2.350; Fat 0.9.