1 ½ pounds salmon, skinned, deboned, and cut into 1-inch chunks
½ lemon, juiced
Instructions
STOVETOP:
Place the fat in the bottom of a soup pot on medium heat. When the fat has melted and the pan is hot, add the leeks and cook, stirring, for about 5 minutes or until just starting to brown. Add the garlic and cook for another 30 seconds, until fragrant.
Add the broth and water to the pot, along with the rutabaga, carrots, celery, dill, and sea salt. Cover and bring to a boil; immediately turn down to a bare simmer and cook for 30 minutes, or until vegetables are fork-tender. Turn off the heat.
Gently stir in the salmon. Wait a minute or two until the pieces of salmon have turned a opaque pink and flake when probed gently; now add the lemon.
Salt to taste; serve warm.
INSTANT POT:
Follow step 1 as written above using the Saute function on your Instant Pot.
Add 2 cups of broth, the water, rutabaga, carrots, celery, dill, and sea salt to the pot. Close and lock the lid and cook on Manual - High Pressure for 7 minutes.
When the alarm goes off, use the quick-release method to release the pressure. Gently stir in the salmon. Wait a minute or two until the pieces of salmon have turned a opaque pink and flake when probed gently; now add the lemon.
Salt to taste; serve warm.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/salmon-stew-with-rutabaga-leeks-and-dill/