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Prep Time:
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Cook Time:
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Recipe Yield: 8
A classic southern family friendly dish. Try it with our Reduced Sodium Salmon too!
Tip: To reduce the fat content substitute whole milk or 2% milk for the heavy cream. The stew won't be quite as thick but it will still be yummy!
Ingredients:
- 1, 14.75 oz. can StarKist® Wild Pink Salmon, drained and chunked
- 1 Tbsp. vegetable oil
- 1 cup large diced yellow onion
- 4 “B sized” red potatoes, peeled and diced
- 2 cups heavy cream
- ¼ tsp. black pepper
- ¼ tsp. dried thyme (optional)
- 2 cups cooked white rice
- Salt to taste
Directions:
- Heat oil in medium size stock pot. Add onions and sauté until just softened.
- Add potatoes, cream, pepper, thyme and cook over low heat until potatoes are soft (they should be tender when pierced with a fork). Add salt to taste.
- Meanwhile, cook white rice and reserve to the side.
- To serve, spoon ½ cup of rice in a bowl. Top with the stew.
| Amount Per Serving | DV%* | |
|---|---|---|
| Calories | 430 | |
| Total Fat | 27 | 42% |
| Saturated Fat | 14 | 70% |
| Trans Fat | 0.5g | |
| Cholesterol | 115 | 38% |
| Sodium | 220mg | 9% |
| Total Carbohydrate | 32g | 11% |
| Dietary Fiber | 2g | 8% |
| Sugars | 2g | |
| Protein | 15g | |
| Vitamin A | 20% | |
| Vitamin C | 20% | |
| Calcium | 15% | |
| Iron | 8% | |
| Niacin |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.