Salmon Stew with Rutabaga, Leeks, and Dill

This post contains affiliate links. Click here to see what that means!

In order to provide the free resources here on the Autoimmune Wellness website and social media channels, we may accept a commission or other support for our endorsement, recommendation, or link to a product or service in this post.

That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.

 

Salmon can be delightful in soups and stews, but a little tricky to work with. The best method I’ve discovered is not to let the fish cook in boiling liquid; instead, if you stir it in gently just after the heat has been turned off, it cooks beautifully in just a minute or two.

I’ve been making this recipe either with leeks or onions, which are both tasty. You can also sub the rutabaga for parsnips or turnips if those are easier for you to get. For flexibility, this recipe also comes with Instant Pot instructions if you’d like to make it that way.

4.0 from 1 reviews
Salmon Stew with Rutabaga, Leeks, and Dill
 
Cook time
Total time
 
Author:
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.

 

About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Wellness. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

3 comments

Leave a Comment

Rate this recipe: