Description
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.
Ingredients
- 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 1 hr
Servings: 4