Cream Stew with Salmon and Napa Cabbage
Cream Stew with Salmon and Napa Cabbage

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, cream stew with salmon and napa cabbage. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Great recipe for Cream Stew with Salmon and Napa Cabbage. Add as much cabbage to skillet as will fit; add vinegar. Cover skillet, and cook over medium-high, tossing occasionally. Starting at leafy green end of Napa cabbage, slice about one-third of head crosswise into ½"-thick ribbons.

Cream Stew with Salmon and Napa Cabbage is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Cream Stew with Salmon and Napa Cabbage is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook 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:
  1. Make ready Fresh salmon filets
  2. Make ready to 4 large leaves Napa cabbage
  3. Make ready Onion
  4. Take Carrot
  5. Make ready to 4 pieces Shiitake mushrooms (shimeji, maitake etc.)
  6. Get Bacon
  7. Prepare cubes Consommé soup stock cube
  8. Get Milk
  9. Prepare Joshinko
  10. Get Salt and pepper
  11. Take Flour
  12. Make ready Vegetable oil
  13. Get Colorful vegetables such as broccoli

Top with a slice of salmon, skin side up, and spoon the warm sauce around the cabbage. Garnish with the herbs and serve. Spoon the broccoli mixture into the baking dish. Nestle the fish amongst the vegetables.

Instructions to make Cream Stew with Salmon and Napa Cabbage:
  1. 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.
  2. 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).
  3. Heat vegetable oil in a pot, and sauté the sliced onions (about 5 mm) and thinly cut bacon over medium heat until they wilt.
  4. Add 600 ml of water, 2 cubes of consommé, carrots cut into strips, sliced shiitake mushrooms, and bite-sized pieces of napa cabbage core.
  5. 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.)
  6. (This one shows when I added the leafy part of the napa cabbage.) Cover and simmer over medium heat.
  7. Once the vegetables are softened, add milk. While adjusting the taste with salt and pepper, cook a little over low heat.
  8. Dissolve the rice flour in about 4 ladles worth of soup. Once dissolved, pour it back into the pot and mix well.
  9. 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.

Spoon the broccoli mixture into the baking dish. Nestle the fish amongst the vegetables. In a medium-sized bowl, whisk together the parsley, whipping cream, and mustard. Pour over the fish and vegetables. Napa cabbage, a Chinese variety that can be found at any major grocery store, has a more tender texture and slightly sweeter taste than standard green or red cabbages.

So that’s going to wrap this up with this exceptional food cream stew with salmon and napa cabbage recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!