Smart Provençal-Style Salmon Stew
with Zesty Garlic Aioli
This comforting salmon stew, deeply flavoured with aromatics and sweetened with tomatoes, gets a zesty pick-me-up from tarragon and lemon. A dollop of garlicky aioli adds a hint of creaminess that makes this dinner unforgettable!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
113 g
Mirepoix
2 unit(s)
Tomato
2 unit(s)
Garlic, cloves
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
1 unit(s)
Lemon
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 unit(s)
Zucchini
250 g
Red Potato
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
½ tbsp
Oil*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Pat salmon dry with paper towels, then season with salt and pepper.
- Arrange salmon on a parchment-lined baking sheet, then drizzle with 1/2 tbsp (1 tbsp) oil.
- Roast in the top of the oven until cooked through, 10-12 min.**
- Using 2 forks, break up salmon into large flakes.
- Meanwhile, quarter zucchini lengthwise, then cut into 1/4-inch quarter-moons.
- Peel, then finely mince or grate garlic.
- Cut potatoes into 1/2-inch pieces.
- Cut tomato into 1/2-inch pieces.
- Zest, then juice half the lemon (whole lemon for 4 ppl).
- Heat a large pot over medium-high heat.
- When the pot is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
- Add mirepoix and tomatoes.
- Cook, stirring occasionally, until tomatoes are mostly broken down, 3-4 min. Season with salt and pepper.
- Add potatoes and half the garlic, then sprinkle Smoked Paprika-Garlic Blend over top.
- Cook, stirring constantly, until fragrant, 30 sec.
- Add stock powder and 2 cups (3 1/2 cups) water to the pot with veggies. Bring to a boil over high.
- Once boiling, add zucchini, then reduce heat to medium.
- Cover and cook, stirring occasionally, until veggies are tender, 9-11 min.
- Meanwhile, add lemon zest, Zesty Garlic Blend, mayo, 1/4 tsp (1/2 tsp) lemon juice and 1/2 tsp (1 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.) (TIP: Add 1/4 tsp [1/2 tsp] sugar, if desired.)
- Season with salt and pepper, then stir to combine.
- Transfer 1 tbsp (2 tbsp) aioli to another small bowl. Add 1/4 cup stew liquid (use same for 4 ppl), then whisk until smooth.
- Add aioli-stew mixture to the pot, then stir until combined.
- Add salmon and 1/2 tsp (1 tsp) lemon juice to stew. Season with salt and pepper, then gently stir to combine.
- Divide stew between bowls.
- Dollop remaining aioli over top. (TIP: Enjoy a little aioli with each bite instead of stirring it into the stew!)
If you've opted to get salmon, prepare and cook it in the same way the recipe instructs you to prepare and cook the tilapia.**