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    Salmon Stew
    
    Prep Time25 minutes
    Cook Time15 minutes
    Total Time40 minutes
    
    Course: Main Dishes
    Keyword: Salmon Stew, Seafood, Soups and Stews
    
    Servings: 8 people
    
    Ingredients
    4 Fresh Sockeye Salmon Fillets
    2 cups Half-and-Half Cream
    2 cups Milk
    ½ tsp Salt
    Dash Ground Black Pepper
    ¼ tsp Sweet Paprika
    1 ½ cups Diced New Potatoes
    2 cups Diced Mushrooms Portobello, Shitake and Chanterelle
    1 cup Diced Canadian Bacon
    1 cup Diced Bok Choy
    ½ cup Diced Celery
    1 small Vidalia Onion Finely Chopped
    2 tbsp Butter
    2 tbsp Flour
    Sweet Glaze Ingredients:
    3 tbsp Real Maple Syrup
    1 tbsp Honey
    2 tbsp Low Sodium Soy Sauce
    1 tbsp Grated Fresh Ginger
    1 ½ tsp Cornstarch Dissolved in 1 tbsp Water
    
    Instructions
    Coat inside of CanCooker with non-stick cooking spray. Add water and potatoes. Close and latch CanCooker’s lid; place on medium heat. Once cooker begins to steam, cook for 15 minutes over medium heat. Remove from heat and cool. Drain potatoes and place them in a bowl for later.Whisk together ingredients for Sweet Glaze in sauce pan over medium heat until smooth.Coat salmon fillets liberally with glaze. Place salmon on a cedar plank and put into a 450 ̊ oven for 10 minutes. Brown fillets under the broiler for another 5 minutes. Set aside and cool.
    In CanCooker, sauté onions, mushrooms, celery, bok choy and Canadian bacon in butter until tender. Add in flour until well blended or thickened. Gradually add milk and half & half, stirring constantly. Continue stirring and cooking until thickened. Cut cooled salmon fillets into small pieces; put in CanCooker with liquids, seasonings, potatoes and cook for 15 minutes on medium/low heat. Do not bring to a boil.
    Serve with fresh garlic bread to soak up every last drop.
    Note: You can increase or decrease the amount of ingredients in this recipe but please make sure to use at least 12 oz. of liquid.
- Specials
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    Salmon Stew
    
    Prep Time25 minutes
    Cook Time15 minutes
    Total Time40 minutes
    
    Course: Main Dishes
    Keyword: Salmon Stew, Seafood, Soups and Stews
    
    Servings: 8 people
    
    Ingredients
    4 Fresh Sockeye Salmon Fillets
    2 cups Half-and-Half Cream
    2 cups Milk
    ½ tsp Salt
    Dash Ground Black Pepper
    ¼ tsp Sweet Paprika
    1 ½ cups Diced New Potatoes
    2 cups Diced Mushrooms Portobello, Shitake and Chanterelle
    1 cup Diced Canadian Bacon
    1 cup Diced Bok Choy
    ½ cup Diced Celery
    1 small Vidalia Onion Finely Chopped
    2 tbsp Butter
    2 tbsp Flour
    Sweet Glaze Ingredients:
    3 tbsp Real Maple Syrup
    1 tbsp Honey
    2 tbsp Low Sodium Soy Sauce
    1 tbsp Grated Fresh Ginger
    1 ½ tsp Cornstarch Dissolved in 1 tbsp Water
    
    Instructions
    Coat inside of CanCooker with non-stick cooking spray. Add water and potatoes. Close and latch CanCooker’s lid; place on medium heat. Once cooker begins to steam, cook for 15 minutes over medium heat. Remove from heat and cool. Drain potatoes and place them in a bowl for later.Whisk together ingredients for Sweet Glaze in sauce pan over medium heat until smooth.Coat salmon fillets liberally with glaze. Place salmon on a cedar plank and put into a 450 ̊ oven for 10 minutes. Brown fillets under the broiler for another 5 minutes. Set aside and cool.
    In CanCooker, sauté onions, mushrooms, celery, bok choy and Canadian bacon in butter until tender. Add in flour until well blended or thickened. Gradually add milk and half & half, stirring constantly. Continue stirring and cooking until thickened. Cut cooled salmon fillets into small pieces; put in CanCooker with liquids, seasonings, potatoes and cook for 15 minutes on medium/low heat. Do not bring to a boil.
    Serve with fresh garlic bread to soak up every last drop.
    Note: You can increase or decrease the amount of ingredients in this recipe but please make sure to use at least 12 oz. of liquid.
- Bundles
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    Salmon Stew
    
    Prep Time25 minutes
    Cook Time15 minutes
    Total Time40 minutes
    
    Course: Main Dishes
    Keyword: Salmon Stew, Seafood, Soups and Stews
    
    Servings: 8 people
    
    Ingredients
    4 Fresh Sockeye Salmon Fillets
    2 cups Half-and-Half Cream
    2 cups Milk
    ½ tsp Salt
    Dash Ground Black Pepper
    ¼ tsp Sweet Paprika
    1 ½ cups Diced New Potatoes
    2 cups Diced Mushrooms Portobello, Shitake and Chanterelle
    1 cup Diced Canadian Bacon
    1 cup Diced Bok Choy
    ½ cup Diced Celery
    1 small Vidalia Onion Finely Chopped
    2 tbsp Butter
    2 tbsp Flour
    Sweet Glaze Ingredients:
    3 tbsp Real Maple Syrup
    1 tbsp Honey
    2 tbsp Low Sodium Soy Sauce
    1 tbsp Grated Fresh Ginger
    1 ½ tsp Cornstarch Dissolved in 1 tbsp Water
    
    Instructions
    Coat inside of CanCooker with non-stick cooking spray. Add water and potatoes. Close and latch CanCooker’s lid; place on medium heat. Once cooker begins to steam, cook for 15 minutes over medium heat. Remove from heat and cool. Drain potatoes and place them in a bowl for later.Whisk together ingredients for Sweet Glaze in sauce pan over medium heat until smooth.Coat salmon fillets liberally with glaze. Place salmon on a cedar plank and put into a 450 ̊ oven for 10 minutes. Brown fillets under the broiler for another 5 minutes. Set aside and cool.
    In CanCooker, sauté onions, mushrooms, celery, bok choy and Canadian bacon in butter until tender. Add in flour until well blended or thickened. Gradually add milk and half & half, stirring constantly. Continue stirring and cooking until thickened. Cut cooled salmon fillets into small pieces; put in CanCooker with liquids, seasonings, potatoes and cook for 15 minutes on medium/low heat. Do not bring to a boil.
    Serve with fresh garlic bread to soak up every last drop.
    Note: You can increase or decrease the amount of ingredients in this recipe but please make sure to use at least 12 oz. of liquid.
- CanCookers
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    Salmon Stew
    
    Prep Time25 minutes
    Cook Time15 minutes
    Total Time40 minutes
    
    Course: Main Dishes
    Keyword: Salmon Stew, Seafood, Soups and Stews
    
    Servings: 8 people
    
    Ingredients
    4 Fresh Sockeye Salmon Fillets
    2 cups Half-and-Half Cream
    2 cups Milk
    ½ tsp Salt
    Dash Ground Black Pepper
    ¼ tsp Sweet Paprika
    1 ½ cups Diced New Potatoes
    2 cups Diced Mushrooms Portobello, Shitake and Chanterelle
    1 cup Diced Canadian Bacon
    1 cup Diced Bok Choy
    ½ cup Diced Celery
    1 small Vidalia Onion Finely Chopped
    2 tbsp Butter
    2 tbsp Flour
    Sweet Glaze Ingredients:
    3 tbsp Real Maple Syrup
    1 tbsp Honey
    2 tbsp Low Sodium Soy Sauce
    1 tbsp Grated Fresh Ginger
    1 ½ tsp Cornstarch Dissolved in 1 tbsp Water
    
    Instructions
    Coat inside of CanCooker with non-stick cooking spray. Add water and potatoes. Close and latch CanCooker’s lid; place on medium heat. Once cooker begins to steam, cook for 15 minutes over medium heat. Remove from heat and cool. Drain potatoes and place them in a bowl for later.Whisk together ingredients for Sweet Glaze in sauce pan over medium heat until smooth.Coat salmon fillets liberally with glaze. Place salmon on a cedar plank and put into a 450 ̊ oven for 10 minutes. Brown fillets under the broiler for another 5 minutes. Set aside and cool.
    In CanCooker, sauté onions, mushrooms, celery, bok choy and Canadian bacon in butter until tender. Add in flour until well blended or thickened. Gradually add milk and half & half, stirring constantly. Continue stirring and cooking until thickened. Cut cooled salmon fillets into small pieces; put in CanCooker with liquids, seasonings, potatoes and cook for 15 minutes on medium/low heat. Do not bring to a boil.
    Serve with fresh garlic bread to soak up every last drop.
    Note: You can increase or decrease the amount of ingredients in this recipe but please make sure to use at least 12 oz. of liquid.
- Cooktop Burners
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    Salmon Stew
    
    Prep Time25 minutes
    Cook Time15 minutes
    Total Time40 minutes
    
    Course: Main Dishes
    Keyword: Salmon Stew, Seafood, Soups and Stews
    
    Servings: 8 people
    
    Ingredients
    4 Fresh Sockeye Salmon Fillets
    2 cups Half-and-Half Cream
    2 cups Milk
    ½ tsp Salt
    Dash Ground Black Pepper
    ¼ tsp Sweet Paprika
    1 ½ cups Diced New Potatoes
    2 cups Diced Mushrooms Portobello, Shitake and Chanterelle
    1 cup Diced Canadian Bacon
    1 cup Diced Bok Choy
    ½ cup Diced Celery
    1 small Vidalia Onion Finely Chopped
    2 tbsp Butter
    2 tbsp Flour
    Sweet Glaze Ingredients:
    3 tbsp Real Maple Syrup
    1 tbsp Honey
    2 tbsp Low Sodium Soy Sauce
    1 tbsp Grated Fresh Ginger
    1 ½ tsp Cornstarch Dissolved in 1 tbsp Water
    
    Instructions
    Coat inside of CanCooker with non-stick cooking spray. Add water and potatoes. Close and latch CanCooker’s lid; place on medium heat. Once cooker begins to steam, cook for 15 minutes over medium heat. Remove from heat and cool. Drain potatoes and place them in a bowl for later.Whisk together ingredients for Sweet Glaze in sauce pan over medium heat until smooth.Coat salmon fillets liberally with glaze. Place salmon on a cedar plank and put into a 450 ̊ oven for 10 minutes. Brown fillets under the broiler for another 5 minutes. Set aside and cool.
    In CanCooker, sauté onions, mushrooms, celery, bok choy and Canadian bacon in butter until tender. Add in flour until well blended or thickened. Gradually add milk and half & half, stirring constantly. Continue stirring and cooking until thickened. Cut cooled salmon fillets into small pieces; put in CanCooker with liquids, seasonings, potatoes and cook for 15 minutes on medium/low heat. Do not bring to a boil.
    Serve with fresh garlic bread to soak up every last drop.
    Note: You can increase or decrease the amount of ingredients in this recipe but please make sure to use at least 12 oz. of liquid.
- Campfire Grills
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    Salmon Stew
    
    Prep Time25 minutes
    Cook Time15 minutes
    Total Time40 minutes
    
    Course: Main Dishes
    Keyword: Salmon Stew, Seafood, Soups and Stews
    
    Servings: 8 people
    
    Ingredients
    4 Fresh Sockeye Salmon Fillets
    2 cups Half-and-Half Cream
    2 cups Milk
    ½ tsp Salt
    Dash Ground Black Pepper
    ¼ tsp Sweet Paprika
    1 ½ cups Diced New Potatoes
    2 cups Diced Mushrooms Portobello, Shitake and Chanterelle
    1 cup Diced Canadian Bacon
    1 cup Diced Bok Choy
    ½ cup Diced Celery
    1 small Vidalia Onion Finely Chopped
    2 tbsp Butter
    2 tbsp Flour
    Sweet Glaze Ingredients:
    3 tbsp Real Maple Syrup
    1 tbsp Honey
    2 tbsp Low Sodium Soy Sauce
    1 tbsp Grated Fresh Ginger
    1 ½ tsp Cornstarch Dissolved in 1 tbsp Water
    
    Instructions
    Coat inside of CanCooker with non-stick cooking spray. Add water and potatoes. Close and latch CanCooker’s lid; place on medium heat. Once cooker begins to steam, cook for 15 minutes over medium heat. Remove from heat and cool. Drain potatoes and place them in a bowl for later.Whisk together ingredients for Sweet Glaze in sauce pan over medium heat until smooth.Coat salmon fillets liberally with glaze. Place salmon on a cedar plank and put into a 450 ̊ oven for 10 minutes. Brown fillets under the broiler for another 5 minutes. Set aside and cool.
    In CanCooker, sauté onions, mushrooms, celery, bok choy and Canadian bacon in butter until tender. Add in flour until well blended or thickened. Gradually add milk and half & half, stirring constantly. Continue stirring and cooking until thickened. Cut cooled salmon fillets into small pieces; put in CanCooker with liquids, seasonings, potatoes and cook for 15 minutes on medium/low heat. Do not bring to a boil.
    Serve with fresh garlic bread to soak up every last drop.
    Note: You can increase or decrease the amount of ingredients in this recipe but please make sure to use at least 12 oz. of liquid.
- Plank Cutting Boards
  - Print Recipe
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    Salmon Stew
    
    Prep Time25 minutes
    Cook Time15 minutes
    Total Time40 minutes
    
    Course: Main Dishes
    Keyword: Salmon Stew, Seafood, Soups and Stews
    
    Servings: 8 people
    
    Ingredients
    4 Fresh Sockeye Salmon Fillets
    2 cups Half-and-Half Cream
    2 cups Milk
    ½ tsp Salt
    Dash Ground Black Pepper
    ¼ tsp Sweet Paprika
    1 ½ cups Diced New Potatoes
    2 cups Diced Mushrooms Portobello, Shitake and Chanterelle
    1 cup Diced Canadian Bacon
    1 cup Diced Bok Choy
    ½ cup Diced Celery
    1 small Vidalia Onion Finely Chopped
    2 tbsp Butter
    2 tbsp Flour
    Sweet Glaze Ingredients:
    3 tbsp Real Maple Syrup
    1 tbsp Honey
    2 tbsp Low Sodium Soy Sauce
    1 tbsp Grated Fresh Ginger
    1 ½ tsp Cornstarch Dissolved in 1 tbsp Water
    
    Instructions
    Coat inside of CanCooker with non-stick cooking spray. Add water and potatoes. Close and latch CanCooker’s lid; place on medium heat. Once cooker begins to steam, cook for 15 minutes over medium heat. Remove from heat and cool. Drain potatoes and place them in a bowl for later.Whisk together ingredients for Sweet Glaze in sauce pan over medium heat until smooth.Coat salmon fillets liberally with glaze. Place salmon on a cedar plank and put into a 450 ̊ oven for 10 minutes. Brown fillets under the broiler for another 5 minutes. Set aside and cool.
    In CanCooker, sauté onions, mushrooms, celery, bok choy and Canadian bacon in butter until tender. Add in flour until well blended or thickened. Gradually add milk and half & half, stirring constantly. Continue stirring and cooking until thickened. Cut cooled salmon fillets into small pieces; put in CanCooker with liquids, seasonings, potatoes and cook for 15 minutes on medium/low heat. Do not bring to a boil.
    Serve with fresh garlic bread to soak up every last drop.
    Note: You can increase or decrease the amount of ingredients in this recipe but please make sure to use at least 12 oz. of liquid.
- Batter Bowl
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    Salmon Stew
    
    Prep Time25 minutes
    Cook Time15 minutes
    Total Time40 minutes
    
    Course: Main Dishes
    Keyword: Salmon Stew, Seafood, Soups and Stews
    
    Servings: 8 people
    
    Ingredients
    4 Fresh Sockeye Salmon Fillets
    2 cups Half-and-Half Cream
    2 cups Milk
    ½ tsp Salt
    Dash Ground Black Pepper
    ¼ tsp Sweet Paprika
    1 ½ cups Diced New Potatoes
    2 cups Diced Mushrooms Portobello, Shitake and Chanterelle
    1 cup Diced Canadian Bacon
    1 cup Diced Bok Choy
    ½ cup Diced Celery
    1 small Vidalia Onion Finely Chopped
    2 tbsp Butter
    2 tbsp Flour
    Sweet Glaze Ingredients:
    3 tbsp Real Maple Syrup
    1 tbsp Honey
    2 tbsp Low Sodium Soy Sauce
    1 tbsp Grated Fresh Ginger
    1 ½ tsp Cornstarch Dissolved in 1 tbsp Water
    
    Instructions
    Coat inside of CanCooker with non-stick cooking spray. Add water and potatoes. Close and latch CanCooker’s lid; place on medium heat. Once cooker begins to steam, cook for 15 minutes over medium heat. Remove from heat and cool. Drain potatoes and place them in a bowl for later.Whisk together ingredients for Sweet Glaze in sauce pan over medium heat until smooth.Coat salmon fillets liberally with glaze. Place salmon on a cedar plank and put into a 450 ̊ oven for 10 minutes. Brown fillets under the broiler for another 5 minutes. Set aside and cool.
    In CanCooker, sauté onions, mushrooms, celery, bok choy and Canadian bacon in butter until tender. Add in flour until well blended or thickened. Gradually add milk and half & half, stirring constantly. Continue stirring and cooking until thickened. Cut cooled salmon fillets into small pieces; put in CanCooker with liquids, seasonings, potatoes and cook for 15 minutes on medium/low heat. Do not bring to a boil.
    Serve with fresh garlic bread to soak up every last drop.
    Note: You can increase or decrease the amount of ingredients in this recipe but please make sure to use at least 12 oz. of liquid.
- EZ Jerky Shooter
  - Print Recipe
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    Salmon Stew
    
    Prep Time25 minutes
    Cook Time15 minutes
    Total Time40 minutes
    
    Course: Main Dishes
    Keyword: Salmon Stew, Seafood, Soups and Stews
    
    Servings: 8 people
    
    Ingredients
    4 Fresh Sockeye Salmon Fillets
    2 cups Half-and-Half Cream
    2 cups Milk
    ½ tsp Salt
    Dash Ground Black Pepper
    ¼ tsp Sweet Paprika
    1 ½ cups Diced New Potatoes
    2 cups Diced Mushrooms Portobello, Shitake and Chanterelle
    1 cup Diced Canadian Bacon
    1 cup Diced Bok Choy
    ½ cup Diced Celery
    1 small Vidalia Onion Finely Chopped
    2 tbsp Butter
    2 tbsp Flour
    Sweet Glaze Ingredients:
    3 tbsp Real Maple Syrup
    1 tbsp Honey
    2 tbsp Low Sodium Soy Sauce
    1 tbsp Grated Fresh Ginger
    1 ½ tsp Cornstarch Dissolved in 1 tbsp Water
    
    Instructions
    Coat inside of CanCooker with non-stick cooking spray. Add water and potatoes. Close and latch CanCooker’s lid; place on medium heat. Once cooker begins to steam, cook for 15 minutes over medium heat. Remove from heat and cool. Drain potatoes and place them in a bowl for later.Whisk together ingredients for Sweet Glaze in sauce pan over medium heat until smooth.Coat salmon fillets liberally with glaze. Place salmon on a cedar plank and put into a 450 ̊ oven for 10 minutes. Brown fillets under the broiler for another 5 minutes. Set aside and cool.
    In CanCooker, sauté onions, mushrooms, celery, bok choy and Canadian bacon in butter until tender. Add in flour until well blended or thickened. Gradually add milk and half & half, stirring constantly. Continue stirring and cooking until thickened. Cut cooled salmon fillets into small pieces; put in CanCooker with liquids, seasonings, potatoes and cook for 15 minutes on medium/low heat. Do not bring to a boil.
    Serve with fresh garlic bread to soak up every last drop.
    Note: You can increase or decrease the amount of ingredients in this recipe but please make sure to use at least 12 oz. of liquid.
- Seasonings
  - Print Recipe
    No ratings yet
    
    Salmon Stew
    
    Prep Time25 minutes
    Cook Time15 minutes
    Total Time40 minutes
    
    Course: Main Dishes
    Keyword: Salmon Stew, Seafood, Soups and Stews
    
    Servings: 8 people
    
    Ingredients
    4 Fresh Sockeye Salmon Fillets
    2 cups Half-and-Half Cream
    2 cups Milk
    ½ tsp Salt
    Dash Ground Black Pepper
    ¼ tsp Sweet Paprika
    1 ½ cups Diced New Potatoes
    2 cups Diced Mushrooms Portobello, Shitake and Chanterelle
    1 cup Diced Canadian Bacon
    1 cup Diced Bok Choy
    ½ cup Diced Celery
    1 small Vidalia Onion Finely Chopped
    2 tbsp Butter
    2 tbsp Flour
    Sweet Glaze Ingredients:
    3 tbsp Real Maple Syrup
    1 tbsp Honey
    2 tbsp Low Sodium Soy Sauce
    1 tbsp Grated Fresh Ginger
    1 ½ tsp Cornstarch Dissolved in 1 tbsp Water
    
    Instructions
    Coat inside of CanCooker with non-stick cooking spray. Add water and potatoes. Close and latch CanCooker’s lid; place on medium heat. Once cooker begins to steam, cook for 15 minutes over medium heat. Remove from heat and cool. Drain potatoes and place them in a bowl for later.Whisk together ingredients for Sweet Glaze in sauce pan over medium heat until smooth.Coat salmon fillets liberally with glaze. Place salmon on a cedar plank and put into a 450 ̊ oven for 10 minutes. Brown fillets under the broiler for another 5 minutes. Set aside and cool.
    In CanCooker, sauté onions, mushrooms, celery, bok choy and Canadian bacon in butter until tender. Add in flour until well blended or thickened. Gradually add milk and half & half, stirring constantly. Continue stirring and cooking until thickened. Cut cooled salmon fillets into small pieces; put in CanCooker with liquids, seasonings, potatoes and cook for 15 minutes on medium/low heat. Do not bring to a boil.
    Serve with fresh garlic bread to soak up every last drop.
    Note: You can increase or decrease the amount of ingredients in this recipe but please make sure to use at least 12 oz. of liquid.
- Cookbooks
  - Print Recipe
    No ratings yet
    
    Salmon Stew
    
    Prep Time25 minutes
    Cook Time15 minutes
    Total Time40 minutes
    
    Course: Main Dishes
    Keyword: Salmon Stew, Seafood, Soups and Stews
    
    Servings: 8 people
    
    Ingredients
    4 Fresh Sockeye Salmon Fillets
    2 cups Half-and-Half Cream
    2 cups Milk
    ½ tsp Salt
    Dash Ground Black Pepper
    ¼ tsp Sweet Paprika
    1 ½ cups Diced New Potatoes
    2 cups Diced Mushrooms Portobello, Shitake and Chanterelle
    1 cup Diced Canadian Bacon
    1 cup Diced Bok Choy
    ½ cup Diced Celery
    1 small Vidalia Onion Finely Chopped
    2 tbsp Butter
    2 tbsp Flour
    Sweet Glaze Ingredients:
    3 tbsp Real Maple Syrup
    1 tbsp Honey
    2 tbsp Low Sodium Soy Sauce
    1 tbsp Grated Fresh Ginger
    1 ½ tsp Cornstarch Dissolved in 1 tbsp Water
    
    Instructions
    Coat inside of CanCooker with non-stick cooking spray. Add water and potatoes. Close and latch CanCooker’s lid; place on medium heat. Once cooker begins to steam, cook for 15 minutes over medium heat. Remove from heat and cool. Drain potatoes and place them in a bowl for later.Whisk together ingredients for Sweet Glaze in sauce pan over medium heat until smooth.Coat salmon fillets liberally with glaze. Place salmon on a cedar plank and put into a 450 ̊ oven for 10 minutes. Brown fillets under the broiler for another 5 minutes. Set aside and cool.
    In CanCooker, sauté onions, mushrooms, celery, bok choy and Canadian bacon in butter until tender. Add in flour until well blended or thickened. Gradually add milk and half & half, stirring constantly. Continue stirring and cooking until thickened. Cut cooled salmon fillets into small pieces; put in CanCooker with liquids, seasonings, potatoes and cook for 15 minutes on medium/low heat. Do not bring to a boil.
    Serve with fresh garlic bread to soak up every last drop.
    Note: You can increase or decrease the amount of ingredients in this recipe but please make sure to use at least 12 oz. of liquid.
- Accessories
  - Print Recipe
    No ratings yet
    
    Salmon Stew
    
    Prep Time25 minutes
    Cook Time15 minutes
    Total Time40 minutes
    
    Course: Main Dishes
    Keyword: Salmon Stew, Seafood, Soups and Stews
    
    Servings: 8 people
    
    Ingredients
    4 Fresh Sockeye Salmon Fillets
    2 cups Half-and-Half Cream
    2 cups Milk
    ½ tsp Salt
    Dash Ground Black Pepper
    ¼ tsp Sweet Paprika
    1 ½ cups Diced New Potatoes
    2 cups Diced Mushrooms Portobello, Shitake and Chanterelle
    1 cup Diced Canadian Bacon
    1 cup Diced Bok Choy
    ½ cup Diced Celery
    1 small Vidalia Onion Finely Chopped
    2 tbsp Butter
    2 tbsp Flour
    Sweet Glaze Ingredients:
    3 tbsp Real Maple Syrup
    1 tbsp Honey
    2 tbsp Low Sodium Soy Sauce
    1 tbsp Grated Fresh Ginger
    1 ½ tsp Cornstarch Dissolved in 1 tbsp Water
    
    Instructions
    Coat inside of CanCooker with non-stick cooking spray. Add water and potatoes. Close and latch CanCooker’s lid; place on medium heat. Once cooker begins to steam, cook for 15 minutes over medium heat. Remove from heat and cool. Drain potatoes and place them in a bowl for later.Whisk together ingredients for Sweet Glaze in sauce pan over medium heat until smooth.Coat salmon fillets liberally with glaze. Place salmon on a cedar plank and put into a 450 ̊ oven for 10 minutes. Brown fillets under the broiler for another 5 minutes. Set aside and cool.
    In CanCooker, sauté onions, mushrooms, celery, bok choy and Canadian bacon in butter until tender. Add in flour until well blended or thickened. Gradually add milk and half & half, stirring constantly. Continue stirring and cooking until thickened. Cut cooled salmon fillets into small pieces; put in CanCooker with liquids, seasonings, potatoes and cook for 15 minutes on medium/low heat. Do not bring to a boil.
    Serve with fresh garlic bread to soak up every last drop.
    Note: You can increase or decrease the amount of ingredients in this recipe but please make sure to use at least 12 oz. of liquid.
- Apparel
  - Print Recipe
    No ratings yet
    
    Salmon Stew
    
    Prep Time25 minutes
    Cook Time15 minutes
    Total Time40 minutes
    
    Course: Main Dishes
    Keyword: Salmon Stew, Seafood, Soups and Stews
    
    Servings: 8 people
    
    Ingredients
    4 Fresh Sockeye Salmon Fillets
    2 cups Half-and-Half Cream
    2 cups Milk
    ½ tsp Salt
    Dash Ground Black Pepper
    ¼ tsp Sweet Paprika
    1 ½ cups Diced New Potatoes
    2 cups Diced Mushrooms Portobello, Shitake and Chanterelle
    1 cup Diced Canadian Bacon
    1 cup Diced Bok Choy
    ½ cup Diced Celery
    1 small Vidalia Onion Finely Chopped
    2 tbsp Butter
    2 tbsp Flour
    Sweet Glaze Ingredients:
    3 tbsp Real Maple Syrup
    1 tbsp Honey
    2 tbsp Low Sodium Soy Sauce
    1 tbsp Grated Fresh Ginger
    1 ½ tsp Cornstarch Dissolved in 1 tbsp Water
    
    Instructions
    Coat inside of CanCooker with non-stick cooking spray. Add water and potatoes. Close and latch CanCooker’s lid; place on medium heat. Once cooker begins to steam, cook for 15 minutes over medium heat. Remove from heat and cool. Drain potatoes and place them in a bowl for later.Whisk together ingredients for Sweet Glaze in sauce pan over medium heat until smooth.Coat salmon fillets liberally with glaze. Place salmon on a cedar plank and put into a 450 ̊ oven for 10 minutes. Brown fillets under the broiler for another 5 minutes. Set aside and cool.
    In CanCooker, sauté onions, mushrooms, celery, bok choy and Canadian bacon in butter until tender. Add in flour until well blended or thickened. Gradually add milk and half & half, stirring constantly. Continue stirring and cooking until thickened. Cut cooled salmon fillets into small pieces; put in CanCooker with liquids, seasonings, potatoes and cook for 15 minutes on medium/low heat. Do not bring to a boil.
    Serve with fresh garlic bread to soak up every last drop.
    Note: You can increase or decrease the amount of ingredients in this recipe but please make sure to use at least 12 oz. of liquid.
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Salmon Stew

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ADDRESS: CanCooker, Inc.
925 W. 6th Street, Fremont, NE 68025

PHONE: (877) 844-2772

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Salmon Stew

Ingredients

Sweet Glaze Ingredients:

Instructions

Salmon Stew

Ingredients

Sweet Glaze Ingredients:

Instructions

Salmon Stew

Ingredients

Sweet Glaze Ingredients:

Instructions

Salmon Stew

Ingredients

Sweet Glaze Ingredients:

Instructions

Salmon Stew

Ingredients

Sweet Glaze Ingredients:

Instructions

Salmon Stew

Ingredients

Sweet Glaze Ingredients:

Instructions

Salmon Stew

Ingredients

Sweet Glaze Ingredients:

Instructions

Salmon Stew

Ingredients

Sweet Glaze Ingredients:

Instructions

Salmon Stew

Ingredients

Sweet Glaze Ingredients:

Instructions

Salmon Stew

Ingredients

Sweet Glaze Ingredients:

Instructions

Salmon Stew

Ingredients

Sweet Glaze Ingredients:

Instructions

Salmon Stew

Ingredients

Sweet Glaze Ingredients:

Instructions

Salmon Stew

Ingredients

Sweet Glaze Ingredients:

Instructions

Keyword: Salmon Stew

Salmon Stew