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.

Ingredients

• 1 pound wild salmon fillet
• 0.5 cup ginger teriyaki marinade
• 2 tablespoons olive oil
• 1 medium sweet onion, chopped
• 3 plum tomatoes, chopped
• 2 portobello mushrooms, chopped
• 0.3333333333333333 cup balsamic vinegar
• 0.25 cup reduced-sodium soy sauce
• 1 tablespoon lemon juice, or to taste
• 1 teaspoon hot pepper sauce, or to taste
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground cumin
• 0.25 cup sliced almonds
• 0.25 cup sunflower seeds
• 0.25 cup flax seeds
• 0.25 cup sweetened dried cranberries (such as Craisins®)
• 2 ounces crumbled goat cheese
• 4 naan breads

Steps

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.