Miso Salmon & Vegetable Stew
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Savory miso mixed with fresh vegetables and tender salmon makes the perfect combination of flavors in this Miso Salmon & Vegetable Stew. This recipe is so easy to make and only takes a few simple ingredients!
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It may be February, but it’s still cold outside here in the north-east. What better way to melt the snow than a big, hot bowl of your favorite stew? Even better, this one will still be in line with your New Year’s resolutions. That’s still a thing, right?
Today I’d like to share with you one of my all-time favorite stews, my Miso Salmon & Vegetable Stew. It’s loaded with fresh veggies, potatoes, protein-rich salmon, and topped off with the savory flavor of miso.
It’s hard to stop at one bowl, but with how nutritious this dish is, you don’t have to feel guilty when you go for seconds!
This is one of my absolute favorite dinners to make. I know, I think I say that about all of the recipes I share with you, but it’s true! I only share with you the ones that I absolutely and truly love! And Miso Salmon & Vegetable Stew just makes your whole house smell like heaven in a dutch oven.
The best part? It’s packed full of fresh veggies, healthy fats from the salmon, and incredible mouth-watering flavors. Even though it tastes like it should have a billion calories, it’s actually pretty calorie-conscious, which means your New Years resolutions might not be over quite yet!
Another thing I love about this dish? It’s not only gluten free, but also dairy free. I’m not dairy-free anymore (thank you, gluten free diet!), but I do know that it’s a common problem that goes along with Celiac, and something that I try to work with when cooking for a lot of my friends. I can only feed people if they can actually eat it, right?
So, this recipe is basically perfect. That’s because instead of cream, I’m using Silk Unsweetened Vanilla Almond Milk. It’s dairy free AND lactose free (AND tasty), has 50% more calcium than dairy milk, and absolutely no cholesterol and no saturated fat.
Unsweetened is the key here in this recipe. To get the savory taste of the miso salmon & vegetable stew just right, you want the one pictured here below. No, seriously, have you tried this stuff yet? I know they’re sponsoring this post and all, but I’ve actually been using Silk products for years and years and years. Before my Celiac diagnosis in 2003, I was dairy free and basically used dairy-free products (like Silk soy milk) for everything. Now that I’ve healed from following a really strict gluten free diet, I can have milk again yay!
I also enjoyed these products when I was vegan for a year. While I’m not vegan any longer, I still have a taste for the non-dairy products I grew to love. If anyone out there is thinking about trying a vegan diet, I’m going to take this moment to implore you to take a lot of B12 supplements while you’re doing it.
Recently I even checked out Silk Dairy Free Yogurt. It was basically delicious, and had a creamy yogurt texture, which I expected from a Silk product. These little things are also gluten free, vegetarian, dairy free, and low in saturated fats. AND they have 6g of protein. Which is part of the reason I eat yogurt to begin with.
Sorry, I channeled my inner meat-head for a moment. It’s part of my New Year’s resolution to keep up with a weight lifting routine.
And I found all of these awesome Silk products at Walmart, of course!
Anyway, enough of my ramblings, on with the recipe!
How to Make Salmon Miso & Vegetable Stew
First add 2 tbsp olive oil, 2 tbsp butter, and 1 large chopped onion to dutch oven over medium heat.
Cook onions for about 5 minutes, then add 3 bay leaves.
Stir in 1 tsp salt and 1 tsp pepper.
Add 3 large carrots, peeled and cut into 1/4-inch chunks.
Then add 8 oz salmon, cut into 1-inch chunks.
And 3 1/2 cups vegetable stock.
Stir it all together and bring to a boil. Turn heat down and let simmer for 8-10 minutes.
Add 3 large Yukon gold potatoes (washed and chopped into 1-inch pieces) and 1 cup (peeled and chopped) butternut squash.
Stir all ingredients together, bring back to a simmer and cook for an additional 10 minutes, or until potatoes begin to soften (a spoon can cut through them easily).
Add 1 cup shelled edamame.
And stir in 1 cup Silk Unsweetened Vanilla Almond Milk.
Keep it at a low simmer, do not bring stew to a boil after this point.
Take about 1/2 cup of stock out of pot and into a small bowl (this doesn’t have to be exact, you just want enough to mix the miso in. I just scoop an estimated amount out with a spoon).
Add 2 tbsp miso paste to stock and whisk until dissolved.
Add miso-stock back into dutch oven and stir to mix in completely.
Simmer for another 2-3 minutes.
Top with 1 bunch chopped green onions.
Just, you know, let it cool down for a second first.
Miso Salmon & Vegetable Stew
- 8 oz salmon, cut into 1-inch chunks
- 3 1/2 cups vegetable stock
- 3 large carrots, peeled and chopped
- 3 large Yukon gold potatoes, cut into 1-inch pieces
- 3 bay leaves
- 1 large onion, chopped
- 1 cup butternut squash, peeled and cut into 1-inch pieces
- 1 cup Silk Unsweetened Vanilla Almond Milk
- 1 cup edamame, shelled
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 2 tbsp miso paste
- 1 tsp salt
- 1 tsp black pepper
- 1 bunch scallions, chopped (garnish)
- In a large dutch oven, add olive oil, butter, and onion. Cook until onion begins to caramelize, about 5 minutes.
- Stir in bay leaves, salt, and pepper.
- Add carrots, salmon, and stock. Stir together and bring to a boil. Reduce heat to a simmer and cook for 8-10 minutes.
- Stir in potatoes and butternut squash. Simmer for an additional 10 minutes, or until potatoes begin to soften.
- Add edamame and Silk Unsweetened Vanilla Almond Milk. Stir all ingredients together.
- Remove about 1/2 cup of stock from dutch oven and into a small bowl. Add miso to bowl and whisk until it dissolves into stock (a few seconds).
- Pour miso-stock into stew and stir until mixed in well. Simmer for another 2-3 minutes. Do not let this come to a boil.
- Add green onions to stew and remove from heat.
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