Creamy Salmon and Leek Stew
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Creamy Salmon and Leek Stew

with buttery rice

With leeks, carrots and salmon all featured, this creamy stew manages to strike the perfect balance between hearty and light. Fresh thyme adds an earthiness while a bed of buttery rice adds a little bit of richness to a wonderfully rounded meal.

Tags:
Quick
Allergens:
Fish
Milk
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

200 grams

Salmon

(Contains Fish)

1 unit(s)

Leek

1 unit(s)

Carrot

1 sachet(s)

Vegetable Stock

110 grams

Creme Fraiche

(Contains Milk)

150 grams

Rice

1 unit(s)

Lemon

5 grams

Thyme

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

to taste

Butter

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Nutrition Values

Energy (kJ)3070 kJ
Energy (kcal)734 kcal
Fat30.9 g
of which saturates11.3 g
Carbohydrate87 g
of which sugars9.9 g
Dietary Fiber0.1 g
Protein31.1 g
Cholesterol0 mg
Salt1.92 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Pan with Lid
Pot with Lid

Instructions

Boil the Rice
1
  • Add 300ml cold salted water (double for 4p) and a knob of butter to a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium, cover, and cook for 10 mins.
  • Remove from the heat.
  • Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
  • Meanwhile, remove the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways.
  • Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
3
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once hot, cook the carrot and leek until softened, 4-5 mins. Season with salt and pepper.
  • Pick the thyme leaves and discard the stalks.
  • Add the thyme, stock powder and 100ml water (double for 4p) to the pan.
  • Cover and simmer until the veg is tender, 4-6 mins.
4
  • Meanwhile, remove the skin from the salmon. IMPORTANT: Wash hands and equipment after handling raw fish.
  • Chop into 2cm cubes.
5
  • Once the veg is cooked, add the creme fraiche to the pan and mix well to combine. 
  • Scatter the salmon cubes over the stew.
  • Cover and cook for another 4-5 mins. IMPORTANT: Fish is cooked when opaque in the middle.
  • Quarter the lemon.
  • Taste the stew and season with salt and pepper. Add a splash of water if you feel it's too thick.
6
  • Fluff up the rice with a fork and divide between plates.
  • Top with the leek and salmon stew.
  • Add a squeeze of lemon.
  • Serve any remaining lemon wedges on the side.
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