I am going to make salmon stew tonight. What goes well with salmon?

Green Asparagus
Peas, Chickpeas
Lentils
Mushrooms

Garnish with trout caviar, fresh chopped dill, a scoup creme fraiche

>>7952026
Thanks. I'll try Dill, mushrooms and creme fraiche.

Going to buy groceries now.

>>7952061
Good luck, post pics!

>>7951998
Going with bell peppers and tomatoes is very similar to an Iberian fisherman's stew made with tuna (usually the tail). Here's how I'd do it:

Fry onion and bell pepper in olive oil. Add garlic and a small potato cut into cubes. Add salt, paprika, tomatoes and a little white wine (for tuna they use red, but for salmon I'd go with a dry Chardonnay). let simmer until potatoes are cooked. Add salmon at the end, and cook for just a couple minutes (so it doesn't fall to pieces). Serve garnished with a little chopped parsley and the rest of the wine. Bread and salad would go well with it.

Fuck, I have some wild caught salmon in my freezer. I may have to do this soon as well.

>>7952081
Not him, but sounds noice.

>>7952094
With tuna and red wine it's fucking delicious. Got the recipe from Luard's European Peasant Cookery book, which is a great read, even if you're only likely to try making a few of the recipes in there. I hadn't thought to adapt it for salmon until OP suggested something similar, but it ought to be great.

>>7952103
Maybe use dill instead of parsley...

>>7952113
Dill against stewed tomato and bell pepper? That's a lot of strong flavor going up against the salmon. Salmon and dill is fucking classic, but I'd hold back with so many other flavors (including paprika) going on.

If I were doing a simple white wine sauce I'd be all over the dill though.

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OP here, this is what I am working with (and whine) Should I lose the paprika and/or tomato?

OP here. Also I am not a big fan of white whine, will I like it if it is the main part of my sauce? I may just make a spicy sauce. Thoughts?

>>7952329
The alcohol cooking off the wine will neutralize some of the acid from the tomatoes. Should be good, just remember the higher your wine/tomato ratio the thinner your stew will be. I'd go with some paprika to thicken and however much dried chili you want for spice. (I'd think th sweeter your bell pepper and onion the more spice you could get away with).

>>7952341
Good point. I also have a lemon to neutralize some of the spicyness if needed. I dont know how it will affect the taste of my stew. Also I added some small cubes of potato.

>>7952341

>>alcohol is a base

You failed chem class, didn't you?

>>7952355
With wine and tomatoes you probably won't need lemon, unless the salmon is super fatty farmed stuff. I'd put a wedge on the side of the plate when serving and judge then.

Cubes of potato are good. Make sure potato is done before adding the fish, because fish will go from cooked to falling apart all over the place in a matter of minutes. You don't want that.

Still standing by my recommendation of thickening it with a little paprika.

Godspeed.

Is it just me or do all of these suggested ingredients sound like a terrible combo with salmon, with the sole exception of dill?

Dude, just make a cream of salmon soup like any sensible human being.

>>7952372
Already sliced my paprika up

>>7952374
Oh, and potatoes. Those are all right.

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OP here. Are these portions about right? I am quite an inexperienced cook (except for desserts).

>>7952386
You'd better get a separate cutting board for fish, my man.

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>>7952376

In English "Paprika" refers only to the dry powdery spice. Pic related.

>>7952376
He means the american paprika, the bittersweet powder.

I meant the bell pepper. I am dutch and the dutch word for bell pepper is paprika

>>7952394
He doesn't work in a commercial kitchen and he uses plastic. I think he's gonna be alright.

>>7952394
Yeah. I should

>>7952394

Why? He's making a stew. All the ingredients go into the same cooking pot, therefore it's impossible to cross-contaminate.

As long as he washes the board before cutting up something that will be served raw it's not a problem.

>>7952414
Take a look at that cutting board. It's covered in rather deep-looking cuts. Those are prime real estate for all kinds of nasty shit.

I don't mean to derail the thread, here.

>>7952366
Alcohol does not neutralize acid. Alcohol cooking off does. That's why vodka sauce doesn't curdle when you add the cream.

>>7952424
I am asking a question about portions and people debate the cleanliness of my cutting board. Nice. Whatever I'll start cooking now.

>>7952424

All of which is totally irrelevant, assuming that OP properly washes his board. That's a plastic board. Assuming that OP washes it with bleach or throws it in the dishwasher it's no problem.

Besides which, why "separate for fish"? Any raw food can contaminate any other raw food. It's not as if vegetables are any less likely to harbor "nasty shit" than fish is.

>>7952436
You do that. Priorities, eh?

>>7952437
I'm gonna stop posting now.

>>7952386
Fish cut that small is gonna cook in under a minute. Looks good though. And by paprika I meant adding some of this
>>7952401
to thicken as well.

>>7952435
>Alcohol cooking off does.

That doesn't "neutralize" anything. It's just the alcohol leaving. It has nothing to do with acid.

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Done. I hope it tastes well. It looks slightly different then what I thought it would like it.

>>7952517
Looks pretty good. How's it taste?

>>7952532
Thanks. It takes pretty good. Maybe it would be better if the sauce was thicker but it turned out quitte well. Thanks Coo/ck/s