Creamy Dill Stroganoff With Ground Sockeye Salmon: Difference between revisions
Created page with "{{RecipeSummary |PrepTime=10 min |CookTime=20 min |Source=[https://wildalaskancompany.com/blog/creamy-dill-stroganoff-with-ground-sockeye-salmon WildAlaskanCompany.com] |Yield=4 servings |Rating={{unrated}} }} === Ingredients === * 1 (12 oz.) package Ground Sockeye Salmon * 2 tablespoons extra-virgin olive oil * 2 tablespoons unsalted butter * 10 oz. baby bella mushrooms, thinly sliced * 1 medium onion, finely chopped * 2 cups mushroom stock or water mixed with 1 teaspoo..." |
No edit summary |
||
| Line 4: | Line 4: | ||
|Source=[https://wildalaskancompany.com/blog/creamy-dill-stroganoff-with-ground-sockeye-salmon WildAlaskanCompany.com] | |Source=[https://wildalaskancompany.com/blog/creamy-dill-stroganoff-with-ground-sockeye-salmon WildAlaskanCompany.com] | ||
|Yield=4 servings | |Yield=4 servings | ||
|Rating={{ | |Rating={{Very Good}} | ||
}} | }} | ||
=== Ingredients === | === Ingredients === | ||
| Line 19: | Line 19: | ||
* 1 teaspoon freshly ground black pepper, plus more for serving | * 1 teaspoon freshly ground black pepper, plus more for serving | ||
* 1 cup sour cream | * 1 cup sour cream | ||
* 1/4 cup chopped dill, plus more for serving | * 1/4 cup chopped dill, plus more for serving<ref>Fresh dill is critical to this recipe.</ref> | ||
* Buttered egg noodles or mashed potatoes, for serving | * Buttered egg noodles or mashed potatoes, for serving | ||
| Line 32: | Line 32: | ||
Serve over buttered egg noodles or mashed potatoes. Top with more dill and black pepper. | Serve over buttered egg noodles or mashed potatoes. Top with more dill and black pepper. | ||
=== Notes === | |||
<references /> | |||
[[Category:Pasta]] | [[Category:Pasta]] | ||
[[Category:Salmon]] | [[Category:Salmon]] | ||
Latest revision as of 18:21, 17 January 2025
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | 20 min |
| Source | WildAlaskanCompany.com |
| Yield / serves | 4 servings |
| Rating | Very good |
Ingredients
- 1 (12 oz.) package Ground Sockeye Salmon
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 10 oz. baby bella mushrooms, thinly sliced
- 1 medium onion, finely chopped
- 2 cups mushroom stock or water mixed with 1 teaspoon of your favorite stock concentrate
- 2 tablespoons Worcestershire sauce
- 3 tablespoons flour
- 4 garlic cloves, finely chopped
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper, plus more for serving
- 1 cup sour cream
- 1/4 cup chopped dill, plus more for serving[1]
- Buttered egg noodles or mashed potatoes, for serving
Preparation
Heat oil and butter in a large cast iron pan or a large stainless steel skillet over medium high heat. Add sliced mushrooms and cook until the mushrooms are starting to brown, about 8 minutes. Add onion and continue to cook until softened, about 4 minutes.
Lower heat to medium. Add garlic and salmon to the pan. Season with 1 teaspoon salt and 1 teaspoon pepper. Cook, stirring, without breaking up the salmon too much until it's just beginning to turn opaque, about 2 minutes.
Meanwhile, whisk together mushroom stock, Worcestershire sauce, and flour in a small bowl. Pour mushroom stock mixture over the salmon. Stir, scraping up the browned bits on the bottom of the pan until the sauce is bubbling and thick, about 2 minutes.
Add sour cream and dill. Mix well to combine. Taste and adjust seasoning with salt.
Serve over buttered egg noodles or mashed potatoes. Top with more dill and black pepper.
Notes
- ↑ Fresh dill is critical to this recipe.
