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
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
•Pot with Lid
Instructions
1
- Add 300ml cold salted water (double for 4p) 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 separate large pot 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 and 100ml water (double for 4p).
- 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 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
- Stir a knob of butter through the rice, fluffing it up as you go. Divide between plates.
- Top with the leek and salmon stew.
- Add a squeeze of lemon.
- Serve any remaining lemon wedges on the side.
