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