Creamy Dill Stroganoff With Ground Sockeye Salmon
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | 20 min |
| Source | WildAlaskanCompany.com |
| Yield / serves | 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 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.
