Salmon Sweet Potato Stew Recipes

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SWEET AND TANGY SALMON STEW



Sweet and Tangy Salmon Stew image

This salmon stew recipe has evolved greatly over the years by adding ingredients that actually add to the experience. It is indeed a unique recipe, and salmon-phobes have told me it is the first salmon they've ever enjoyed and look forward to having it again.

Provided by Elle

Categories     Seafood     Fish     Salmon

Time 1h

Yield 4

Number Of Ingredients 19

1 pound wild salmon fillet
½ cup ginger teriyaki marinade
2 tablespoons olive oil
1 medium sweet onion, chopped
3 plum tomatoes, chopped
2 portobello mushrooms, chopped
⅓ cup balsamic vinegar
¼ cup reduced-sodium soy sauce
1 tablespoon lemon juice, or to taste
1 teaspoon hot pepper sauce, or to taste
½ teaspoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon ground cumin
¼ cup sliced almonds
¼ cup sunflower seeds
¼ cup flax seeds
¼ cup sweetened dried cranberries (such as Craisins®)
2 ounces crumbled goat cheese
4 naan breads

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.

Nutrition Facts : Calories 758.8 calories, Carbohydrate 72.3 g, Cholesterol 71.6 mg, Fat 32.6 g, Fiber 14.1 g, Protein 46.3 g, SaturatedFat 6.3 g, Sodium 2385.6 mg, Sugar 19.8 g

FEEL GOOD SWEET POTATO STEW



Feel Good Sweet Potato Stew image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup oil (I'm using olive)
2 cloves garlic, sliced
1 onion, cut into large dice (I'm using yellow)
4 sweet potatoes, cut into large dice
2 tablespoons ground turmeric
1 tablespoon ground coriander
1 tablespoon coarse black pepper
One 28-ounce can tomato product, such as sauce, diced, crushed, etc. (I'm using crushed)
One 15-ounce can beans, rinsed (I'm using black)
1 can unsweetened milk (I'm using coconut milk)
1 cup liquid (I'm using vegetable stock)
1 cup nuts (I'm using walnuts)
Salt
1 lime, cut into wedges
Fresh cilantro, if you have it, for serving
Couple shakes favorite hot sauce, optional

Steps:

  • Heat a large saucepan over medium heat and add the oil. When hot, add the garlic and onions and cook until beginning to soften, about 2 minutes. Add the potatoes, turmeric, coriander and pepper and cook for 2 minutes. Add the crushed tomatoes, beans, coconut milk, vegetable stock and nuts and bring to a simmer. Cook until the potatoes are tender and the liquid thickens, 20 to 30 minutes. Taste and season with salt if needed.
  • Serve the stew in bowls with lime wedges for squeezing. Garnish with cilantro and hot sauce if using.

SMOKY SALMON-AND-POTATO STEW



Smoky Salmon-and-Potato Stew image

Briny clam juice is the secret weapon in this dish. We like the salinity of Bar Harbor brand, which goes well with the paprika.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 1h

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 head fennel, chopped (1 cup), plus fronds for serving
2 celery stalks, chopped (about 1 cup)
Kosher salt and freshly ground pepper
4 cloves garlic, minced (1 tablespoon)
1/2 teaspoon smoked paprika
1 can (14 ounces) diced tomatoes
16 ounces clam juice (two 8-ounce bottles)
10 small yellow potatoes, cut into 1/4-inch slices (2 1/2 cups)
1 1/2 pounds salmon fillet (preferably wild), skin removed, cut into 1-inch pieces

Steps:

  • Heat oil in a large straight-sided skillet over medium-high. Add fennel, celery, and a pinch of salt; cook, stirring often, until vegetables begin to soften, 5 minutes. Add garlic and paprika; cook until fragrant, 30 seconds. Add tomatoes and cook, stirring, until thickened slightly, 5 minutes. Add clam juice and potatoes; season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, until potatoes are fork-tender, 30 minutes.
  • Season fish with salt; gently fold into stew. Return to a simmer, cover, and remove from heat; let stand 5 minutes. Serve, topped with fennel fronds, a drizzle of oil, and more pepper, if desired.

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