Sweet and Tangy Salmon Stew

Name: Sweet and Tangy Salmon Stew
Prep time: 15 min
Cook time: 15 min
Total time: 60 min
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; 0.33333334326744 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

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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.

Submitted by Elle

Published on July 10, 2019

Prep Time:

15 mins

Cook Time:

15 mins

Additional Time:

30 mins

Total Time:

1 hr

Servings:

Yield:

4 servings

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Ingredients

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Original recipe (1X) yields 4 servings

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

Directions

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.

Cook's Notes:

I sometimes leave the skin on the salmon; other times I remove it prior to or while cooking, which is easier.

This stew can also be used as a dip for crackers.

Nutrition Facts (per serving)

759	Calories
33g	Fat
72g	Carbs
46g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 759
% Daily Value *
Total Fat 33g	42%
Saturated Fat 6g	32%
Cholesterol 72mg	24%
Sodium 2386mg	104%
Total Carbohydrate 72g	26%
Dietary Fiber 14g	50%
Total Sugars 20g
Protein 46g	93%
Vitamin C 12mg	13%
Calcium 167mg	13%
Iron 4mg	20%
Potassium 965mg	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.