Salmon Stew Recipes

SALMON STEW

Steps:

• Blend together the red pimiento peppers, Tomatoes, Jalapeno, Ginger, and Garlic
• Preheat the Oil in a pan, add the Salmon Fish and brown the skin. (Optional) Read Note #3
• In the same pan, add the diced Onions and saute over medium heat until the Onion is translucent.
• Add the Tomato paste and mix it around a bit so that it's well scattered in the Oil. If it's too thick you can add a splash of water. Add the thyme and bay leaves and leave to fry for about three minutes.
• Add the blended sauce and stir together cover it up and leave to cook for about 20 minutes stirring occasionally in order to prevent the stew from burning.
• Season with Salt, black pepper, Curry powder, Bouillon Powder, and Paprika. Add the chicken broth to loosen it up a bit. Adjust the seasoning at this point if necessary.
• Gently drop the salmon Fish one at a time inside the stew. Cover and cook until salmon is cooked through, about 8 to 10 minutes or about 5 minutes for smaller or thinner fillets.
• Add a generous amount of Parsley and serve.

EASY 20-MINUTES SALMON STEW

Steps:

• Start by heating the oil in a cast iron skillet. Add in garlic and onion and sauté until fragrant 2-3 minutes. Then add the tomato sauce and coconut milk and quickly stir. Let this simmer for another 2-3 minutes.
• Meanwhile slice the bell pepper and set aside.
• Arrange the salmon pieces in cast iron allowing the broth to surround the salmon.
• Top with bell peppers and season to taste. You can cover the skillet if you like but you don't have to. Most times I don't cover. Cook for 10 minutes then carefully turn the salmon.
• At this point you can add the fresh cilantro and/or parsley and cook for an additional 4-5 minutes or until salmon is cooked through and internal temperature is 145F degrees.
• Serve over white rice.

SWEET AND TANGY SALMON STEW

Steps:

• Rinse salmon and place in a container with a lid. Pour in teriyaki marinade; cover container. Chill in the refrigerator for 30 minutes or up to 2 hours.
• Heat olive oil in a large skillet over medium heat. Add onion; saute until soft, 2 to 4 minutes. Stir in tomatoes and mushrooms. Cook until softened, 2 to 3 minutes. Add vinegar, soy sauce, lemon juice, and hot pepper sauce. Mix in turmeric, cinnamon, and cumin until fragrant, 2 to 3 minutes.
• Move vegetables to the sides of the skillet and place salmon in the middle. Cook for 2 1/2 minutes; turn over and cook for another 2 1/2 minutes. Break salmon apart with a spoon and mix with the vegetables. Add almonds, sunflower seeds, flax seeds, and cranberries. Stir in goat cheese.
• Heat naan bread one at a time in a skillet over medium-high heat. Toast 15 seconds; turn and toast another 15 seconds. Serve with salmon stew.

SALMON STEW

Steps:

• Steam potatoes til soft, drain water.
• Using a Dutch oven, add milk, salmon, potatoes, butter, salt and pepper.
• Cook on medium heat stirring constantly for approximately 20 minutes.
• Do not allow to boil or milk will curdle.
• Remove from heat and serve with crackers.