I’ve been in the habit of purchasing whole fish so I can use the bones for stock. This stew is made from a salmon filet and leftover stock, and therefore skips the step of cooking the fish on its own and removing the bones.
- 1lb salmon filet
- 1 to 2 cups salmon stock or water
- 1 cup millet
- 5 carrots, chopped
- 1 onion, diced
- 1 bunch kale, washed and chopped
- 2/3 tbsp salt
Add the millet, salmon, 2 cups liquid (salmon stock + water), salt, and vegetables to the Instant Pot. Cook for 20 minutes on High pressure.
There were a few small bones in the stew, but this didn’t end up mattering. An adult could have eaten them without noticing and I just picked out the ones in Nora’s portion.