In this recipe for salmon stew, you will be amazed that it is so simple yet so good. The salmon, clam juice, mushrooms, my version of white wine which is a white grape and lemon juices mixed, bacon, potatoes, coconut milk, and just the right spices will make you love this dish.
Don’t let the long list of ingredients make you pass this one by, it is one of the simplest recipes yet. I changed the traditional stew so that it would be gluten-free. The way I did this was by replacing the flour with arrowroot starch. Then I also added full-fat coconut milk, instead of the heavy cream, and white grape juice and lemon juice instead of white wine.
I wanted to share with you how to change the recipe so that you can know how to make this traditional recipe gluten-free, so pull up a chair, grab your favorite beverage, and let me tell you how I made this wonderful, mouth-watering Finnish salmon stew.
This is the main ingredient in this wonderful Salmon stew. It is important you get good salmon from a trusted source.
Salmon is one of the best ways to get a bunch of health benefits all at once. It contains something to help all your systems in your body. It has Vitamin and D, as well as Potassium, Selenium, Omega 3, and the Peptides Calcitonin which is acts as an antioxidant and may help with inflammation in joints and the nervous system.
Salmon is known for decreasing blood cholesterol and increasing heart health by lowering blood pressure. It also has many more benefits such as increasing bone density and strength, which may help with brain and nervous system health, which may decrease eye retina problems such as macular degeneration, which may boost the immune system and help thyroid and gut health.
Tips for buying and storing your salmon:
- Fresh whole salmon is best to make sure it is wild-caught, this way the mercury is not in it.
- Frozen is second best just make sure you trust the place you are buying it from and it should be wild-caught
- Canned is better than smoked as smoked is the least healthy way to eat salmon.
- Salmon should be refrigerated immediately after buying or you may consider taking a cooler and buying ice
- You may freeze salmon if it is fresh it should last up to three weeks in the freezer.
Mushrooms are amazing they add a nice flavor to whatever dish they are in. Some even take on the flavor of what they are in. I love using them because they are so versatile and they are so good for you.
Mushrooms are full of vitamins and minerals such as Choline, Calcium, Magnesium, Potassium, Selenium, Copper, Iron, Phospurs, Vitamin B, C, D.
What all this does for your body is to decrease cholesterol, increase heart health decrease the chances of diabetes and regulate blood sugars. Increase bone and nerve health, as well as help, improve iron and calcium absorption.
Mushrooms may also help improve sleep, memory, and learning, as well as muscle movement They, are an anti-viral and anti-bacterial, as well as an anti-inflammatory. All this and they just taste so good In this recipe they are cut up in the stew and go nicely with the other ingredients.
Here are some tips about mushrooms you should know about before buying and storing them.
- Always get sealed packages of mushrooms from reputable companies
- You may grow them yourself under controlled conditions. You can buy spawns from a well-trusted source.
- Do not buy from somewhere that does not have a good reputation.
- When choosing mushrooms you should look for dry firm ones that aren’t discolored (other than the normal color)
- Store them in a paper bag in the refrigerator should keep around 5 days
- When ready to use brush off the dirt and give them a light rinse.
Spices and herbs
This recipe is easy on the spices and herbs with dill, pepper, leeks, and shallots. But the flavor these spices and herbs give the dish is nothing short of amazing.
If you are wondering why I didn’t add salt to this it is because I think the bacon and clam and oyster juice provides enough so I left it off, if you need more you can add it to taste.
If you don’t have leeks and shallots you can substitute garlic and onions. When they are sauteed in the bacon grease something happens and they are transformed into juicy goodness.
The dill adds just enough sour without harming the rest of the ingredients it compliments and gives it all another layer of flavor.
Tips to get the best flavor:
- Dried dill is best for this recipe, I get mine here
- Always buy organic herbs and spices.
- Sauteeing leeks and shallots bring out flavor don’t skip this step.
What this does is add another layer of flavor. I love the way it makes the stew taste. The clam juice helps the salmon flavor to shine through I love the way it adds depth to the taste of the stew.
You can use fish stock if you like and it will have the same effect. I never seem to have it and so I buy clam juice. If you buy whole fish just boil the fishheads and you have wonderful fish stock. It has a salty taste but is a lot milder than fish sauce and has less salt.
Tips for Clam and juice:
- Buy all-natural for better flavor
- Make sure there are no preservatives (should be clams, salt, and water)
- Make sure there is no sediment (if there is it has sand in it)
White Grape Juice with Lemon
I have decided not to use wine in my recipes, because of the controversy of the possibility of it containing gluten. This is just a personal preference and if you use wine then you may use it instead. I know I could have used white wine vinegar, but I think this white grape juice and the lemon combination works as well.
It gives the flavor of the wine without any of the gluten or possible gluten, I don’t think I would use this as a drink in place of wine but for the recipe of salmon stew, it works well.
I have been known to use apple cider vinegar in place of wine too, I just wanted to see how this would work and I am telling you it is great.
Tips for the white grape juice and the lemon juice:
- Always use organic juice with a low or no sugar content
- Fresh lemons are the best
- Try using the zest of a lemon as well
Putting it all together
When putting this all together this salmon stew is much like any other stew. I like to cook my bacon a little first because I don’t like boiled bacon, it is just a taste preference for me I think it brings out the smoky flavor to have it sauteed a little first. You can find out more about bacon here.
This also gives the shallots and leeks something to cook in and gives them more flavor as well. I mean who doesn’t like that smoky salty flavor bacon gives everything.
Then add all the liquid ingredients and boil the potatoes, the reason you don’t add all the rest of the ingredients is that fish and mushrooms are pretty fast to cook and neither of them needs to be overcooked. Overcooked salmon tastes rubbery and you want it to be moist and tender but not rubbery.
Mushrooms can get rubbery and slimy if cooked too long they have a very different texture overcooked. It is important to add them at the end of the cooking cycle.
Use full-fat coconut milk rather than heavy cream, because the coconut milk pairs well with the ingredients in the stew and make it a little lighter tasting, and makes it dairy-free. You can use heavy cream though if you like.
Dill is also a herb that does well if added at the end of cooking. The amount of pepper is really per your taste. The recipe is just for an approximation. You may use onion and garlic in place of leeks and shallots, they will give the food the same flavor.
The reason I use arrowroot instead of corn starch because corn could cause an allergic reaction to people who are allergic to gluten, therefore it is not used in the recipes I make. The reason for not using tapioca starch is that it will be boiled, and while I love tapioca pearls in a pudding it is not so nice in a stew.
Finnish Salmon Stew
In this dish, you will be amazed that it is so simple yet so good. With salmon, bacon, mushrooms, dill and other spices to make you love this dish. Don't let the long list of ingredients fool you it is really simple to make. I have changed the traditional stew to be gluten-free. I replaced the flour with arrowroot starch and the heavy cream with full-fat coconut milk. Just another way to prove that all recipes can be made gluten-free.
- 2 oz Bacon ( Pastured Pork, Cut into pieces)
- 1 12oz Salmon (canned, chunk,(such as from link above))
- 2 Cups Clam Juice (No preservatives)
- 4 Tbs Butter (From Grass- Fed Beef)
- 1 Leek (Chopped)
- 2 Shallots (Chopped)
- 12 Portabella Mushrooms (Sliced)
- 4 Medium Russet potatoes (Peeled and Chopped)
- 2 Tbsp Fresh Dill (Chopped)
- ½ tsp Black Pepper (Organic)
- ½ Tbsp Lemon Juice (Fresh)
- ½ Cup White Grape Juice (Organic)
- 2 Cups Coconut Milk (Full Fat)
- 1 Cup Water (Purified)
Cook the bacon in the stew pot and remove when partially cooked
Add leeks and shallots to stewpot and cook until softened.
Add White grape juice, lemon juice, clam juice, and water to the stew pot.
Add potatoes to the stew pot and simmer for 15 minutes stirring occasionally.
Add salmon, mushrooms, coconut cream, dill, pepper and bacon to stew pot and stir.
Mix arrowroot powder with a small amount of the juice from stew to make a slurry. Add slurry slowly to stew stirring the whole time.
Add butter then cook another 10 minutes. Serve with fresh dill as a garnish.
May use 1 cup of white wine in place of white grape juice and lemon juice.
May use 3 cups of Fish stock in place of clam juice, and water.
May use heavy cream in place of coconut milk.
May use onion and garlic instead of leeks and shallots.
This recipe was made gluten-free.
Refrigerate any leftovers.
I encourage you to play around with the flavors and as I always say please make the recipe your own. Feel free to add and take away any ingredients you wish.
Did you make this? Please comment below and let me know, post it to Instagram and tag me. If you have any comments feel free I love hearing from all of you.