Sweet and Tangy Salmon Stew recipe

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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

Nutrition Info

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
servingSize: -
sodium: 2385.6 mg
sugar: 19.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

4 servings

Recipe Note

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.

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