A spicy hearty stew full of salmon, rice, and vegetables. We make this meal at least three times a month. It has been a family favorite since we left Toronto.

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Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water to a boil in a large stockpot. Add chicken bouillon cubes and let dissolve. Add onion and reduce heat.

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  • Heat oil in a frying pan over medium-high heat. Season salmon with some of the pepper, paprika, and salt. Add salmon and garlic to the pan and cook until fish can be flaked with a fork but is still tender, 3 to 5 minutes per side. Break salmon apart into small chunks; transfer to the broth along with the garlic.

  • Stir rice, mixed vegetables, and broccoli into the broth. Add onion powder, garlic powder, and remaining pepper, paprika, and salt. Stir well and cook until vegetables are slightly tender, about 15 minutes. Add potatoes and simmer until heated through, about 15 minutes more.

Cook's Note:

You can use fresh potatoes if preferred.

Nutrition Facts

230 calories; protein 14.1g; carbohydrates 28.9g; fat 9.3g; cholesterol 19.3mg; sodium 1323.3mg. Full Nutrition
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