Recipes - Indonesian

Lemon Salmon Stew
Lemon Salmon Stew Recipe


This refreshing stew containing salmon and mushrooms, is a tasty winter meal with a hint of summer, courtesy of the lemon! Try this Indonesian recipe.
Cooking Time: 30mins - 60mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Indonesian









Ingredients:

400g salmon fillets (cubed)
½ tsp salt
1 tbsp minced parsley
1 tbsp flour
¼ tsp powdered turmeric
1 onion (minced)
1 clove garlic (minced)
2 tbsp butter
2 bay leaves
100g fresh champignon mushrooms (cut in half)
5 stems dry marjoram leaves
250ml chicken stock
3 tbsp ABC Sweet Soy Sauce
50ml cooking cream
3 tbsp lemon juice




Steps:
  1. Rub salmon with salt, 1 tbsp lemon juice, powdered turmeric and minced parsley. Place salmon in flour a few at a time to coat. Shallow-fry until half-done. Remove from pan. Drain.
  2. Sauté onion, garlic and bay leaves with butter until fragrant. Add the champignon mushrooms, stir evenly.
  3. Add chicken stock and cream. Bring to the boil, add the sweet soy sauce and cook until the sauce thickens.
  4. Add remaining lemon juice and marjoram leaves. Lastly, add the salmon and cover the pan with the lid. Cook for 1 min and remove from heat. Cool for a few minutes before serving.

Tip: Do not keep salmon in the freezer for too long, it will become fishy.


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Lemon Salmon Stew

Lemon Salmon Stew

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This refreshing stew containing salmon and mushrooms, is a tasty winter meal with a hint of summer, courtesy of the lemon! Try this Indonesian recipe.

Cooking Time: 30mins - 60mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Indonesian
Ingredients

400g salmon fillets (cubed)
½ tsp salt
1 tbsp minced parsley
1 tbsp flour
¼ tsp powdered turmeric
1 onion (minced)
1 clove garlic (minced)
2 tbsp butter
2 bay leaves
100g fresh champignon mushrooms (cut in half)
5 stems dry marjoram leaves
250ml chicken stock
3 tbsp ABC Sweet Soy Sauce
50ml cooking cream
3 tbsp lemon juice

Instructions
  1. Rub salmon with salt, 1 tbsp lemon juice, powdered turmeric and minced parsley. Place salmon in flour a few at a time to coat. Shallow-fry until half-done. Remove from pan. Drain.
  2. Sauté onion, garlic and bay leaves with butter until fragrant. Add the champignon mushrooms, stir evenly.
  3. Add chicken stock and cream. Bring to the boil, add the sweet soy sauce and cook until the sauce thickens.
  4. Add remaining lemon juice and marjoram leaves. Lastly, add the salmon and cover the pan with the lid. Cook for 1 min and remove from heat. Cool for a few minutes before serving.

Tip: Do not keep salmon in the freezer for too long, it will become fishy.

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