Chilean creamy wheat berry stew with merkén salmon, leek, and spinach

Name: Chilean creamy wheat berry stew with merkén salmon, leek, and spinach
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: chilena
Ingredients: 1.1 lb fresh skinless salmon; 2 tsp merkén; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp vegetable oil; 2 cups cooked wheat berries; 14 oz kabocha or winter squash; 2 cups leek; 1 cup onion; 3 cloves garlic; 1/2 cup white wine; 3 cups vegetable or fish stock; 1 cup milk; 3 cups fresh spinach; 1/2 tsp dried oregano; 1/4 cup fresh cilantro; 1 tbsp lemon juice; 1 tbsp butter

An original Chilean-inspired stew that combines cooked wheat berries in a creamy broth with squash, sautéed leek, fresh spinach, and merkén-seared salmon cubes. Comforting, flavorful, and rooted in southern and coastal Chilean flavors.

20 minPrep

35 minCook

55 minTotal

4Servings

High Protein

Ingredients

Adjust servings

500 g fresh skinless salmon (cut diced large)
6 g merkén (divided)
6 g salt (or to taste, divided)
2 g black pepper (freshly ground)
30 ml vegetable oil (divided)
320 g cooked wheat berries (well escurrido)
400 g kabocha or winter squash (pelado and diced small)
180 g leek (en medias lunas finas, solo parte blanca and verde tierna)
150 g onion (chopped diced small)
9 g garlic (chopped fino)
120 ml white wine (optional for desglasar)
750 ml vegetable or fish stock (hot)
240 ml milk (whole or semidescremada)
90 g fresh spinach (lavada)
1 g dried oregano
12 g fresh cilantro (chopped)
15 ml lemon juice
15 g butter

Nutrition facts

per serving

458 kcal

Calories

31.5 g

Protein

28.4 g

Carbs

22.1 g

Fat

4.9 g

Fiber

23.5 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyFishSulfites

Instructions

1
1. Season the salmon with 1 teaspoon merkén, 1/2 teaspoon salt, black pepper, and lemon juice. Let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat a wide pot over medium heat and add 1 tablespoon vegetable oil and the butter. Add the onion and leek and cook for 5 minutes until softened. Stir in the garlic and cook 1 minute more.
3
3. Add the squash, dried oregano, half of the remaining merkén, and a pinch of salt. Stir for 1 minute so the flavors coat the vegetables.
4
4. Pour in the white wine and cook for 2 minutes so it partially evaporates. Then add the hot stock and cook over medium heat for 12 to 15 minutes, until the squash is very tender.
5
5. Add the cooked wheat berries and milk. Cook for 8 minutes over medium-low heat, stirring occasionally, until the stew becomes creamy and the wheat berries are heated through. Using a spoon, mash some of the squash against the side of the pot to thicken naturally.
6
6. While the stew finishes cooking, preheat a large skillet or griddle over medium-high heat. If you prefer to finish the salmon in the oven, preheat it to 220 °C / 425 °F.
7
7. Add the remaining 1 tablespoon vegetable oil to the skillet and sear the salmon cubes for 2 to 3 minutes per side, depending on thickness, until browned outside and just cooked in the center. If using the oven, sear 1 minute per side in the skillet and finish for 3 to 4 minutes at 220 °C / 425 °F.
8
8. Stir the spinach into the stew and cook 1 to 2 minutes, just until wilted. Adjust with the remaining salt and merkén to taste.
9
9. Serve the stew piping hot in shallow bowls, top with the seared salmon, and finish with chopped fresh cilantro.
10
10. Let it rest for 2 minutes before serving so the creamy broth settles and the flavors come together.

Chef tips

For a silkier texture, you can blend a small portion of the stew before adding the spinach. Sear the salmon in batches if needed so it browns properly instead of steaming.

Substitutions

You can replace the salmon with firm reineta or thick-cut hake. The wheat berries can be replaced with cooked barley, though the result will be less traditional. If you do not want to use wine, replace it with the same amount of stock.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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