Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, cream stew with salmon and napa cabbage. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
This method guarantees salmon to come out perfectly cooked with crispy skin. Use the same technique with any skin-on fish for perfection every time. The salmon was delicious and turned out with a nice crispy skin!
Cream Stew with Salmon and Napa Cabbage is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Cream Stew with Salmon and Napa Cabbage is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have cream stew with salmon and napa cabbage using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Cream Stew with Salmon and Napa Cabbage:
- Prepare 3 Fresh salmon filets
- Prepare 3 to 4 large leaves Napa cabbage
- Get 1 large Onion
- Take 2/3 Carrot
- Get 3 to 4 pieces Shiitake mushrooms (shimeji, maitake etc.)
- Make ready 3 slice Bacon
- Prepare 2 cubes Consommé soup stock cube
- Prepare 400 ml Milk
- Take 4 tbsp Joshinko
- Take 1 Salt and pepper
- Get 1 Flour
- Make ready 1 Vegetable oil
- Prepare 1 dash Colorful vegetables such as broccoli
Also known as Chinese cabbage, napa cabbage is delicious on top of this salmon that is cooked in a skillet. Cover skillet, and cook over medium-high, tossing occasionally. Salmon coated in coconut, succulent cabbage infused with butter - you'll want to eat this over and I fried the fish and then the cabbage in coconut cream. Used arctic char instead of salmon and I think it can be used with just about any firm fish.
Steps to make Cream Stew with Salmon and Napa Cabbage:
- Peel the salmon skin (or you don't have to if it doesn't bother you), and cut into bite-sized pieces (into quarters). Lightly season with salt and pepper.
- Coat with flour, and cook with lots of vegetable oil in a frying pan. Drain the oil once cooked (it doesn't need to be cooked through).
- Heat vegetable oil in a pot, and sauté the sliced onions (about 5 mm) and thinly cut bacon over medium heat until they wilt.
- Add 600 ml of water, 2 cubes of consommé, carrots cut into strips, sliced shiitake mushrooms, and bite-sized pieces of napa cabbage core.
- Cover and simmer over medium heat, and once the vegetables are wilted, add the cooked salmons and bite-sized pieces of napa cabbage leaves. (This photo shows when I added salmon.)
- (This one shows when I added the leafy part of the napa cabbage.) Cover and simmer over medium heat.
- Once the vegetables are softened, add milk. While adjusting the taste with salt and pepper, cook a little over low heat.
- Dissolve the rice flour in about 4 ladles worth of soup. Once dissolved, pour it back into the pot and mix well.
- It's done as soon as the stew starts bubbling over low heat while you stir every so often. Garnish with greens such as boiled broccoli if you have some.
Although I do love to cook, there are definitely days when I want a break from cooking. This method guarantees that the salmon comes out perfectly cooked with crispy skin. Use the same technique with any skin-on fish fillets for great results every time. Starting at leafy green end of Napa cabbage, slice about one-third of head crosswise into ½"-thick ribbons. The Best Napa Cabbage Recipes on Yummly
So that is going to wrap it up for this special food cream stew with salmon and napa cabbage recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
