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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