Creamy Dill Stroganoff With Ground Sockeye Salmon

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
• 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.