|Canned Alaskan Salmon (Photo credit: cookbookman17)|
This recipe was provided to me a long time ago as a young girl by my grandfather who had a hankerin' for Salmon stew. I did not know how to make it, but I was eager to learn. He told me this was the way he liked to have his Salmon stew and so I share it with you.
|Old Bay Seasoning (Photo credit: Wikipedia)|
1 cup of finely diced celery
½ cup finely diced onion
4 tablespoons of margarine
1 large can diced tomatoes
1 large can of Pink salmon
1 large can tomato sauce
2 cups small diced cooked potatoes
1 ½ cups whole kernel corn
Pepper (to taste)
Salt (to taste)
1 ½ teaspoon Old Bay Seasoning
2-3 tablespoons of Worcestershire sauce
Peel and dice enough potatoes for this recipe, this will depend on size of potatoes used but two large Russets should be enough. Place diced raw potatoes in water and boil until fork tender but still firm.
Once cooked drain and set aside.
In a large dutch oven sized pot sautee onion and celery until onions and celery are soft. Add diced tomatoes, tomato sauce, Old Bay seasoning, corn and salmon and slowly heat through. Once well heated through add drained diced potatoes. Stir and serve with Corn bread or Salmon Croquettes.
Tips: You can also add Shrimp to this recipe and you can also substitute two cups of par boiled cooked rice for the potatoes.