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Recipes
Salmon-Sausage Coddle
8 servings
1 hour total (Active 20 minutes )
Ingredients
  • 1 leek (white part only), chopped
  • 1 bunch fresh kale, chopped
  • 1 (12-oz) bag carrot sticks, chopped
  • 2 tablespoons Italian parsley, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 (24-oz) bag baby gold (or red) potatoes, sliced
  • 1 lb salmon fillets, skin removed
  • 1 lb chicken sausage with kale (or mild Italian chicken sausage), casing removed
  • 1 teaspoon olive oil
  • 4 cups no-salt-added chicken stock (or broth)
  • 1 cup water
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 tablespoon red wine vinegar
  • 1 tablespoon garlic-herb butter
Prep
    • Cut leek (white part only) into quarters, then rinse and chop into small pieces.
    • Chop kale (4 cups), carrots, parsley, and thyme. Halve potatoes.
Steps
  1. Cut salmon into 1-inch cubes. Remove sausage from casing (wash hands). Preheat large stockpot on medium 2–3 minutes. Add oil and sausage; brown 4–5 minutes, stirring to crumble meat, and until no pink remains.
  2. Stir in carrots, leeks, and thyme; cook 2–3 minutes or until leeks have softened. Stir in stock, water, potatoes, kale, salt, and pepper; bring to a simmer, then cover and continue to simmer 25–30 minutes or until potatoes are very tender.
  3. Gently stir in salmon, parsley, and vinegar. Bring mixture to a simmer, then cover and remove from heat. Let coddle stand 5–6 minutes until salmon is cooked through and 145°F. Stir butter in gently and serve.

Amount per ⅛ recipe serving: Calories 280, Total Fat 9g, Sat Fat 2.5g, Trans Fat 0g, Chol 80mg, Sodium 560mg, Total Carb 24g, Fiber 3g, Sugars 3g, Protein 27g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 15%