Lee Hye-jung's Salmon and Kabocha Squash Stew
A savory stew made by sautéing nutrient-rich salmon and sweet kabocha squash in olive oil, then gently simmering with milk until tender.
Ingredients needed 2 servings
Recipe
Cooking tips
- Kabocha squash can be used with the skin on, so wash the surface thoroughly before preparing.
- Adding salt at the end of cooking makes it easier to control the saltiness.
- Using soy milk instead of regular milk creates an even nuttier and cleaner flavor.
Recommended for
- Those looking for a smooth stew that combines salmon and kabocha squash.
- Those who enjoy a mild, savory, and creamy stew without strong spices.
- Those who want to easily make a healthy and hearty one-dish meal with kabocha squash and salmon.
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