Wild Salmon and Bean Stew.

Makes: 8 Servings | Prep Time: 25 Minutes min. | Cook Time: 20 Minutes min.

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Ingredients:
  • 1 1/2 cup chopped Dole® Celery
  • 1 1/2 cup chopped Dole Carrots
  • 3/4 cup chopped Dole Onion
  • 2 cloves garlic, minced
  • 1 1/2 teaspoon ground cumin
  • 2 tablespoon almond oil
  • 1/3 cup unsweetened soy protein or whey powder
  • 6 cups vegetable broth
  • 1 can (14.5 oz.) diced tomatoes with mild green chilis
  • 3 cups canned navy beans, rinsed and drained
  • 1 cup cooked brown lentils
  • 1 lb. wild salmon fillet, cut into 1" cubes
  • 3 cups bite-size pieces chicory
  • 2 tablespoons chopped Dole Cilantro
Directions:
  1. Sauté celery, carrots, onion, garlic and cumin in oil in large stockpot over medium-high heat, stirring frequently, 5 to 10 minutes. Stir in soy protein until blended.
  2. Add broth, tomatoes, beans and lentils; bring to a boil. Add salmon, chicory and cilantro; simmer 8 to 10 minutes or until salmon is cooked through.