Sweet Potato Stew with Wild Alaska Salmon

Perfect for a fall day, this easy and comforting recipe incorporates the best of Alaska.

Home chefs who want to keep this as local as possible can use the abundant Valley potatoes. Bushes Bunches stand outside of Palmer has both red-skinned potatoes and Yukon golds, as well as some beautiful locally grown onions.

As a bonus, the base for this soup can be made ahead, then finished with Alaska salmon and potatoes before serving.

Prep Time: 10 Minutes

Cook Time: 50 Minutes

Total Time: 60 Minutes

Servings: 2

Ingredients

Olive oil, as needed

1 onion, chopped

1 sweet potato, peeled and coarsely chopped

1/2 cup pumpkin, peeled and coarsely chopped

3 medium Yukon or red potatoes

2 wild Alaska salmon fillets, 4 ounces each

2 tablespoons cream

Ground nutmeg, to taste

Salt and pepper, to taste

Several parsley leaves, for garnish

Preparation

Step 1: Prepare vegetables

Heat a splash of olive oil in a saucepot. Add onions, cook over medium heat for 10 minutes or so, until translucent and slightly browned. Add the chopped sweet potato and pumpkin. Add in enough water to cover the vegetables. Boil/simmer covered, about 30 minutes until vegetables are very soft. Remove from the heat. Using a blender or immersion blender, puree everything into a soup.

Step 2: Prepare potatoes

Peel the red or Yukon gold potatoes and set in a steamer basket over a pot of water. Cook on high until potatoes are soft. Cool; coarsely mash the potatoes. (Alternatively, microwave-cook the potatoes just until tender, then coarsely mash.)

Step 3: Prepare the salmon

If fillets are not already skinless, peel the skin off the salmon. Cut salmon into cubes. Add a drizzle of olive oil to a fry pan and heat it, then carefully add the salmon cubes. Cook all sides until just done.

Step 4: Serve

Pour the soup into 2 bowls. Spread the potato pieces on top, drizzle with the cream. Place the salmon cubes on top. Sprinkle with nutmeg, salt and pepper, then sprinkle with fresh chopped parsley.

- Recipe courtesy of Alaska Seafood Marketing Institute