Salmon, Cauliflower and Spinach Stew recipe | PCC Community Markets

Ingredients

• 2 tablespoons butter
• 1 leek (white and pale-green parts only) — halved, rinsed and thinly sliced
• 3 cloves garlic, minced
• 4 Yukon gold potatoes, scrubbed and cut into 3/4-inch cubes
• 1 1/2 cups cauliflower florets
• Salt and pepper, to taste
• 5 cups vegetable stock
• 1 1/2 pounds salmon fillet — skinned, boned and cut into 1-inch cubes
• 1/2 cup half-and-half
• 1 tablespoon chopped fresh dill
• 5 ounces baby spinach