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!
Author: Jacqui @ DishingDelish.com
8ozsalmoncut into 1-inch chunks
3 1/2cupsvegetable stock
3largecarrotspeeled and chopped
3largeYukon gold potatoescut into 1-inch pieces
1cupbutternut squashpeeled and cut into 1-inch pieces
1cupSilk Unsweetened Vanilla Almond Milk
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.
Do not bring stew to a boil after almond milk is added, just keep it at a low simmer after this point.