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Ginger Salmon Veggie Stew
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GemGinger Salmon Veggie Stew
Basically a one pot stew with cooking done in the rice cooker. You can also use a pressure cooker/instant pot! I added carrots, eggplants and mushrooms but you can also add zucchini, pumpkins or any other veggies you like!
Salmon is added at the very end and cooked for 15 mins. It takes an hour to cook in my rice cooker in normal white rice mode.
Ingredient
2
carrots
1
onion
1/2 cup
water
2 tbsps
vegetable dashi powder
2 tsp
minced ginger
1 tbsp
Chinese cooking wine/sake
1 tbsp
mirin
Cooking instructions
* Step 1
Mix salmon with marinade ingredients. Leave aside for 30 mins.
* Step 2
Chop all other vegetables into bite size pieces. Place carrots, eggplant, onions and mushrooms into rice cooker (in this order). Dissolve dashi powder in water and pour over vegetables. Cook on white rice mode.
* Step 3
15-20 mins before rice is done, place salmon in pot and continue cooking.
* Step 4
I served this as part of a meal prep. Freezer friendly. Served with pumpkin rice 🍚🎃
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
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