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Biceps, Bodyslams & Dairy-Free Stroganoff!

Most people come here for the muscles and wrestling of Sumyra and Superbeast, but not you. You’re here for the muscles and the wrestling of Sumyra and Superbeast and the recipe that Anna, our culinary producer, workshopped from “eatable” to “let’s hug the chef”. And just like most people, you’ve come to the right place.

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Salmon Stroganoff

Illustrations of dish on a chair

Ingredients:

12 oz egg noodles 

1 lb salmon filet

½ tsp garlic powder

½ tsp onion powder

Kosher salt

Fresh ground black pepper

Olive oil

1 medium yellow onion, diced

10 oz button or baby bella mushrooms, thinly sliced 

1 tbsp dijon mustard

1 cup vegetable stock or water

250 ml Creamy Oat

¼ tsp ground nutmeg 

¼ cup fresh parsley, chopped

¼ cup fresh dill, chopped

Lemon wedge

Salmon Stroganoff

Full recipe

Step 1 Cook your egg noodles according to the package directions, drain, and set aside. 

 

Step 2 Season your salmon with salt, pepper, garlic powder, and onion powder.

 

Step 3 In a large pan, warm olive oil over medium heat. Sear your fish in the pan, skin side down. SuperBeast says not to touch it until the edges of the fish begin to turn opaque, so you probably want to go ahead and do that. You can start checking around 5 minutes, then flip the fish and cook the other side for 3-4 minutes. The time varies depending on the thickness of your piece of fish. Set aside when done.

 

Step 4 In the same pan, warm another 1-2 tablespoons of olive oil over medium-high heat. Add the yellow onion and a pinch of salt and sauté 3-5 minutes, till translucent. Add the sliced mushrooms to the pan, season with salt and pepper, adding more oil if the pan begins to look dry. Cook the mushrooms and onions together over medium heat until soft and beginning to brown, 10-12 minutes.

 

Step 5 Stir in the dijon mustard. Deglaze the pan with the stock or water, raise the heat, and let it cook for a few minutes. Add the Creamy Oat to the pan (swap alert!) along with the nutmeg, and stir to combine.  Lower the heat to a simmer and let the sauce reduce and cook, 7-10 minutes. Taste for seasoning and adjust with salt and pepper as needed.

 

Step 6 Add your salmon back into the pan by flaking it in large pieces with a fork (leave the skin behind), and stir to incorporate. Add half of the parsley and half of the dill. 

 

Step 7 Serve immediately over egg noodles, with lemon wedges, dill, and parsley for garnish. 

 

Step 8 Take a moment to be thankful that this recipe written by a body-slamming expert didn’t include one wrestling pun. Not one. Amazing.

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