Name: Creamy Dill Stroganoff With Ground Sockeye Salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Other
Ingredients: 1 (12 oz.) package Ground Sockeye Salmon; 2 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; 10 oz. baby bella mushrooms, thinly sliced; 1 medium onion, finely chopped; 2 cups mushroom stock or water mixed with 1 teaspoon of your favorite stock concentrate; 2 tablespoons Worcestershire sauce; 3 tablespoons flour; 4 garlic cloves, finely chopped; 1 teaspoon salt; 1 teaspoon freshly ground black pepper, plus more for serving; 1 cup sour cream; ¼ cup chopped dill, plus more for serving; Buttered egg noodles or mashed potatoes, for serving

A Lighter Version of Comfort Food

This stroganoff recipe is made with ground sockeye salmon, giving it a lighter feel than the classic dish. Using salmon in this stroganoff is an unexpectedly perfect combination with the tanginess from the sour cream and freshness from the dill, yielding a comforting yet bright sauce.

Ground salmon cooks very quickly, so this dinner is ready in less than 30 minutes. Serve over buttered egg noodles or mashed potatoes for a complete meal and don't forget to top with lots of freshly ground black pepper.

Print Recipe

Creamy Dill Stroganoff With Ground Sockeye Salmon

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

20 minutes

Total time

30 minutes

Yield

4 servings

Ingredients

1 (12 oz.) package Ground Sockeye Salmon
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
10 oz. baby bella mushrooms, thinly sliced
1 medium onion, finely chopped
2 cups mushroom stock or water mixed with 1 teaspoon of your favorite stock concentrate
2 tablespoons Worcestershire sauce
3 tablespoons flour
4 garlic cloves, finely chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper, plus more for serving
1 cup sour cream
¼ cup chopped dill, plus more for serving
Buttered egg noodles or mashed potatoes, for serving

Instructions

1. Heat oil and butter in a large cast iron pan or a large stainless steel skillet over medium high heat. Add sliced mushrooms and cook until the mushrooms are starting to brown, about 8 minutes. Add onion and continue to cook until softened, about 4 minutes.

2. Lower heat to medium. Add garlic and salmon to the pan. Season with 1 teaspoon salt and 1 teaspoon pepper. Cook, stirring, without breaking up the salmon too much until it's just beginning to turn opaque, about 2 minutes.

3. Meanwhile, whisk together mushroom stock, Worcestershire sauce, and flour in a small bowl. Pour mushroom stock mixture over the salmon. Stir, scraping up the browned bits on the bottom of the pan until the sauce is bubbling and thick, about 2 minutes.

4. Add sour cream and dill. Mix well to combine. Taste and adjust seasoning with salt.

5. Serve over buttered egg noodles or mashed potatoes. Top with more dill and black pepper.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Creamy Dill Stroganoff With Ground Sockeye Salmon

A Lighter Version of Comfort Food

Creamy Dill Stroganoff With Ground Sockeye Salmon

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