Sweet and Tangy Salmon Stew recipe
All Recipes Seafood Fish Salmon
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 caloriescarbohydrate: 72.3 gcholesterol: 71.6 mgfat: 32.6 gfiber: 14.1 gprotein: 46.3 gsaturatedFat: 6.3 gservingSize: -sodium: 2385.6 mgsugar: 19.8 gtransFat: : -unsaturatedFat: : -
Directions Sweet and Tangy Salmon Stew
Directions
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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.