Cream Stew with Salmon and Napa Cabbage
Cream Stew with Salmon and Napa Cabbage

Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, cream stew with salmon and napa cabbage. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Great recipe for Cream Stew with Salmon and Napa Cabbage. Add as much cabbage to skillet as will fit; add vinegar. Cover skillet, and cook over medium-high, tossing occasionally.

Cream Stew with Salmon and Napa Cabbage is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Cream Stew with Salmon and Napa Cabbage is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook cream stew with salmon and napa cabbage using 13 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Cream Stew with Salmon and Napa Cabbage:
  1. Prepare 3 Fresh salmon filets
  2. Prepare 3 to 4 large leaves Napa cabbage
  3. Make ready 1 large Onion
  4. Take 2/3 Carrot
  5. Make ready 3 to 4 pieces Shiitake mushrooms (shimeji, maitake etc.)
  6. Get 3 slice Bacon
  7. Get 2 cubes Consommé soup stock cube
  8. Get 400 ml Milk
  9. Take 4 tbsp Joshinko
  10. Make ready 1 Salt and pepper
  11. Make ready 1 Flour
  12. Prepare 1 Vegetable oil
  13. Take 1 dash Colorful vegetables such as broccoli

Spoon the cabbage into the center of four to eight warmed dinner plates. Top with a slice of salmon, skin side up, and spoon the warm sauce around the cabbage. Garnish with the herbs and serve. Dice Napa cabbage and rinse well.

Steps to make Cream Stew with Salmon and Napa Cabbage:
  1. Peel the salmon skin (or you don't have to if it doesn't bother you), and cut into bite-sized pieces (into quarters). Lightly season with salt and pepper.
  2. Coat with flour, and cook with lots of vegetable oil in a frying pan. Drain the oil once cooked (it doesn't need to be cooked through).
  3. Heat vegetable oil in a pot, and sauté the sliced onions (about 5 mm) and thinly cut bacon over medium heat until they wilt.
  4. Add 600 ml of water, 2 cubes of consommé, carrots cut into strips, sliced shiitake mushrooms, and bite-sized pieces of napa cabbage core.
  5. Cover and simmer over medium heat, and once the vegetables are wilted, add the cooked salmons and bite-sized pieces of napa cabbage leaves. (This photo shows when I added salmon.)
  6. (This one shows when I added the leafy part of the napa cabbage.) Cover and simmer over medium heat.
  7. Once the vegetables are softened, add milk. While adjusting the taste with salt and pepper, cook a little over low heat.
  8. Dissolve the rice flour in about 4 ladles worth of soup. Once dissolved, pour it back into the pot and mix well.
  9. It's done as soon as the stew starts bubbling over low heat while you stir every so often. Garnish with greens such as boiled broccoli if you have some.

Dice bacon or ham to bite sizes and mince the garlic. Fry the bacon and garlic with ghee (clarified butter). Add Napa cabbage and coconut cream. Add in the cabbage, tomatoes, and bell pepper, and cook on a medium-high heat. The Best Napa Cabbage Recipes on Yummly

So that is going to wrap this up for this special food cream stew with salmon and napa cabbage recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!