Salmon Stew with Rutabaga, Leeks, and Dill
Author: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1 tablespoon solid cooking fat
  • 2 large leeks, ends trimmed and whites chopped into ½-inch rounds
  • 3 cloves garlic, minced
  • 3 cups bone broth (2 cups for the Instant Pot version)
  • 2 cups water
  • 2 large rutabaga, chopped into ¾-inch pieces (about 6 cups)
  • 4 large carrots, chopped into ¾-inch pieces (about 4 cups)
  • 4 ribs celery, chopped (about 2 cups)
  • 3 tablespoons minced fresh dill
  • 1 teaspoon sea salt
  • 1 ½ pounds salmon, skinned, deboned, and cut into 1-inch chunks
  • ½ lemon, juiced
Instructions
  1. STOVETOP:
  2. 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.
  3. 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.
  4. 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.
  5. Salt to taste; serve warm.
  6. INSTANT POT:
  7. Follow step 1 as written above using the Saute function on your Instant Pot.
  8. 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.
  9. 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.
  10. Salt to taste; serve warm.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/salmon-stew-with-rutabaga-leeks-and-dill/