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!
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 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.
Notes
Click on the time in the instructions to start a timer!Do not bring stew to a boil after almond milk is added, just keep it at a low simmer after this point.