Salmon, Cauliflower and Spinach Stew

Salmon, Cauliflower and Spinach Stew

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  • Each serving
  • 400 cal
  • 17g fat (6g sat)
  • 90mg chol
  • 660mg sodium
  • 33g carb
  • 5g fiber
  • 30g protein


  • 2 tablespoons butter
  • 1 leek (white and pale-green parts only) — halved, rinsed and thinly sliced
  • 3 cloves garlic, minced
  • 4 Yukon gold potatoes, scrubbed and cut into 3/4-inch cubes
  • 1 1/2 cups cauliflower florets
  • Salt and pepper, to taste
  • 5 cups vegetable stock
  • 1 1/2 pounds salmon fillet — skinned, boned and cut into 1-inch cubes
  • 1/2 cup half-and-half
  • 1 tablespoon chopped fresh dill
  • 5 ounces baby spinach


Melt butter in a heavy sauce pot over medium heat. Add leek and garlic, stirring occasionally, until leek is soft, about 5 minutes. Stir in potatoes and cauliflower; season with salt and pepper. Pour in vegetable stock and bring to a boil. Reduce heat to a simmer and cook until vegetables are fork tender, 7 to 9 minutes.

Add salmon and simmer until just cooked through, 3 to 5 minutes. Stir in half-and-half, dill and spinach and briefly cook until spinach wilts and soup is heated through.

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