Our recipe for Salmon Stew makes a warming and flavorful winter meal.
With ingredients like salmon, red and yellow peppers, tomatoes and coconut milk, it is not your typical stew. It is fresher, brighter and altogether healthier, a light recipe that is still comfort food. As with all our recipes, it is free of added sugars and gluten.
The salmon cooks in a rich, deeply flavored sauce that has a touch of sweetness from the coconut milk and a slight tang from the fresh lime juice. Added aromatics like garlic, paprika, coriander and red pepper flakes create a delicious one pan dish.
Try to find wild salmon if you can. It’s much more nutritious than the farmed variety.
As with most stews, this dish will taste even better the next day, as the flavors continue to develop. Simply reheat the stew over medium low heat.
A comforting bowl of brothy stew is always a good idea on a cold evening. Enjoy Salmon Stew with toasted slices of our coconut bread or ladled over a side portion of quinoa.
- 1 Tbsp. oil, such as coconut or olive
- 1/2 cup finely minced onion
- 1/2 cup each red and yellow pepper, cut into 1 inch squares
- 2 garlic cloves, finely minced
- 1 tsp. paprika
- 1 tsp. ground coriander
- 1/4 tsp. red pepper flakes
- 15 oz. (1 can) of unsweetened coconut milk
- 8 oz. skinless salmon filet, cut into 2 inch pieces
- 1 Tbsp. fresh lime juice
- Salt and pepper to taste
- 1 tomato, cut into wedges
- Finely minced fresh cilantro and lime wedges for garnish
Heat the oil in a large covered skillet or Dutch oven over medium heat. Add the finely minced onions and a pinch of salt, then sauté for about 5 minutes.
Next add the red and yellow peppers and finely minced garlic, then sauté for about 3 minutes.
Finally add the paprika, ground coriander and red pepper flakes. Sauté until spices are fragrant, about 1 minute.
Add the unsweetened coconut milk to the vegetable mixture and bring to a boil over medium high heat. Add the salmon pieces, then lower the heat to medium low and simmer, covered, until the salmon has cooked through, about 6 to 8 minutes.
Stir in the fresh lime juice and season with salt and pepper to taste. Garnish the stew with the tomato wedges and finely minced fresh cilantro. Serve with lime wedges.
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