EASY 20-MINUTES SALMON STEW
This Easy 20-Minute Salmon Stew is a tasty spin on an authentic moqueca recipe. Featuring tender cooked salmon, green bell peppers, and cilantro in a coconut and tomato broth, the rich and bright Brazillian-inspired flavors are completely irresistible!
Provided by Silvia Dunnirvine
Categories Dinner
Time 20m
Number Of Ingredients 10
Steps:
- Start by heating the oil in a cast iron skillet. Add in garlic and onion and sauté until fragrant 2-3 minutes. Then add the tomato sauce and coconut milk and quickly stir. Let this simmer for another 2-3 minutes.
- Meanwhile slice the bell pepper and set aside.
- Arrange the salmon pieces in cast iron allowing the broth to surround the salmon.
- Top with bell peppers and season to taste. You can cover the skillet if you like but you don't have to. Most times I don't cover. Cook for 10 minutes then carefully turn the salmon.
- At this point you can add the fresh cilantro and/or parsley and cook for an additional 4-5 minutes or until salmon is cooked through and internal temperature is 145F degrees.
- Serve over white rice.
Nutrition Facts : Calories 355 kcal, Carbohydrate 7 g, Protein 36 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 94 mg, Sodium 427 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 9 g, ServingSize 1 serving
NORTHWEST SALMON CHOWDER
I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This recipe uses some of the root vegetables I grow...along with the delicious salmon that is so plentiful here. -Josephine Parton, Granger, Washington
Provided by Taste of Home
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.
Nutrition Facts : Calories 274 calories, Fat 15g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 1095mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
SALMON AND MIXED VEGETABLE STEW
My dad from Nanaimo, British Columbia, sent me this northwest favorite. Hi Dad! This recipe goes very well with a chilled bottle of your favorite white wine and fresh garlic bread.
Provided by sodman
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Add onion, carrot, and celery; cook until tender, 5 to 8 minutes. Mix in garlic and flour and cook 2 to 3 minutes more. Slowly stir in broth and bring mixture to a simmer, about 8 minutes.
- Stir in salmon cubes and simmer until cooked through, about 5 minutes more. Mix in peas, corn, and dill. Season with salt and pepper. Simmer until vegetables are cooked through, about 5 minutes more. Add additional broth to thin stew, if necessary.
Nutrition Facts : Calories 366.4 calories, Carbohydrate 24.1 g, Cholesterol 58.3 mg, Fat 18.6 g, Fiber 4.2 g, Protein 26.1 g, SaturatedFat 3.5 g, Sodium 250.8 mg, Sugar 6.2 g
EXTRA EASY SALMON STEW
In a hurry and want something everyone will love? It is great alone or with crackers or a sandwich but my family members just grab the soup mugs and fill 'em up and go, even in the summer time.. I have listed 1 or 2 in the ingredients so that if you only want enough to feed 4 or 5 people you can use 1 of each item or 2 if you are...
Provided by KATHRYN THIGPEN
Categories Fish Soups
Time 25m
Number Of Ingredients 5
Steps:
- 1. In a small stew pot or dutch oven, melt your butter over medium low heat.
- 2. While your butter is melting, quarter the medium onion and chop it in a mini chopper so that it is chopped fine but not mushy.
- 3. Add the chopped onion to the butter and saute on med. heat until clear and soft.
- 4. Stir in the deboned and skinned salmon, mix well.
- 5. Slowly pour the milk in and the reserved broth if you want more of the salmon flavor, & reduce your heat to low so as not to scald it. Stir every few minutes until it is steaming and the stew is heated well.
- 6. Add salt and pepper to taste and serve while steaming hot.
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