Salmon Stew with Corn and Quinoa Recipe

Name: Salmon Stew with Corn and Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 2 tbsp finely chopped pancetta or bacon; 3 leeks, white part only, cleaned and thinly sliced; 1/2 tsp dried thyme leaves; 1/2 tsp cayenne pepper; 1 bay leaf; 1/2 tsp salt; 1 cup dry white wine; 6 cups fish stock or 3 cups bottled clam juice diluted with 3 cups water; 2 cups corn kernels; 1 cup quinoa, rinsed and drained; 1 1/2 lbs salmon fillets, skin removed and cut into 1-inch pieces; 1/2 cup whipping (35%) cream; 1/4 cup Pernod, optional; 1/2 cup finely chopped chives

Servings: persons

1 tbsp olive oil
2 tbsp finely chopped pancetta or bacon
3 leeks, white part only, cleaned and thinly sliced
1/2 tsp dried thyme leaves
1/2 tsp cayenne pepper
1 bay leaf
1/2 tsp salt
1 cup dry white wine
6 cups fish stock or 3 cups bottled clam juice diluted with 3 cups water
2 cups corn kernels
1 cup quinoa, rinsed and drained
1 1/2 lbs salmon fillets, skin removed and cut into 1-inch pieces
1/2 cup whipping (35%) cream
1/4 cup Pernod, optional
1/2 cup finely chopped chives

1
In a Dutch oven, heat oil over medium heat for 30 seconds.
2
Add pancetta and cook, stirring, until it begins to brown, about 3 minutes.
3
(If youre using bacon, cook until crisp and drain off all but 1 tablespoon fat from pan before proceeding with recipe.)
4
Reduce heat to medium.
5
Add leeks and cook, stirring, until softened, about 5 minutes.
6
Add thyme, cayenne, bay leaf and salt and cook, stirring, for 1 minute.
7
Add wine, bring to boil and boil until reduced by half, about 5 minutes.
8
Add stock and corn and return to a boil.
9
Stir in quinoa.
10
Reduce heat to low.
11
Cover and cook until quinoa is almost tender, about 15 minutes.
12
Add salmon and simmer until opaque and flakes easily with a fork, about 6 minutes.
13
Stir in whipping cream and cook until heated through, about 2 minutes.
14
Stir in Pernod, if using.
15
Garnish with chives.

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tbsp olive oil, 2 tbsp finely chopped pancetta or bacon, 3 leeks, white part only, cleaned and thinly sliced, 1/2 tsp dried thyme leaves, and more.

Yes, Salmon Stew with Corn and Quinoa falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon Stew with Corn and Quinoa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions