Servings4
Ingredients
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Instructions
- Warm a little oil in a pot and soften the onion and firm vegetables. Stir in smoked paprika, tomato and crème fraîche so the spices bloom without scorching.
- Add the stock, tomatoes or other liquid listed and simmer until the vegetables are nearly tender. Add extra water if the sauce reduces too quickly.
- Add salmon near the end and simmer gently for 5–7 minutes, just until the pieces are opaque and flake easily.
- Finish with herbs or citrus and serve with rice and chopped parsley. The stew should be spoonable, not thick like a casserole.
Kitchen note: Reserve a little cooking water and stir it into the sauce as needed so it clings to the pasta or rice.
Why you'll like this recipe
- Smoked paprika, tomato and crème fraîche gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: rice and chopped parsley.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Reserve pasta water before draining; its starch helps the sauce cling.
- Add smoked or cured salmon at the end so it warms without becoming tough.
- Keep cream sauces at a gentle simmer rather than a hard boil.
What to serve with it
Serve with rice and chopped parsley. Add extra lemon or herbs at the table if you want a fresher finish.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 2 days. Reheat gently; the salmon can become dry if overheated.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.