- Dish type
- Main course
- Stew and casserole
- Fish stew
Here is a recipe for salmon stewed with loads of veg. It is easy to prepare and smells wonderful!
6 people made this
- 15g butter
- 1 leek, chopped
- 2 sticks celery, sliced
- 2 or 3 carrots, sliced
- 1 vegetable stock cube
- 2 cloves garlic, crushed
- 4 tablespoons tomato purée
- 1 teaspoon chopped fresh thyme
- 500g salmon fillets
- 12 green olives, sliced
- chopped fresh parsley
MethodPrep:15min ›Cook:20min ›Ready in:35min
- In a large casserole melt butter and sauté leek, celery, carrots for about 4 to 6 minutes, till just beginning to soften. Add a couple spoonfuls of water and crumble in the stock cube. Stir in garlic, tomato purée and thyme. Cover, reduce heat to low and let simmer gently for 10 minutes.
- Cut salmon into large cubes and add to casserole; simmer for another 5 minutes. Lastly, add olives and parsley and mix gently. Simmer for another 5 minutes and serve hot over rice.
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Easy, Creamy One-Pot Salmon Chowder Recipe
As a born-and-bred Boston kid, chowder holds a special place in my heart, and fish-based chowders doubly so, as a fish chowder was the very first dish I ever got to stick on a real restaurant menu. It was creamy, rich, and satisfying, and totally impractical for any kind of home cooking. At home, I take a much more traditional one-pot approach to chowder-making. While the resulting dish it may not quite reach the lofty heights of fine dining, the results are still creamy, satisfying, delicious, a great use of leftovers or inexpensive fish, and—most important—really, really easy.
Prepare potatoes and onions. Set onion aside.
Place potatoes in a large soup pot or Dutch Oven. Cover with water. Add salt, pepper. Bring to a boil and cook about 20 minutes or until potatoes are fork tender, stirring occasionally.
Meanwhile in a medium saucepan, render fat from salt pork or smoked bacon over medium heat. Crumble meat, reserving it. Leave drippings in pan. Add butter to same pan. Melt over medium-low heat. Add onion and saute until somewhat translucent. Do NOT brown. Add 1 crushed, peeled and minced clove of fresh garlic (optional). Stir in salmon, ketchup, Worcestershire sauce and half and half or milk. Drain cooking water from potatoes.
Combine salmon mixture, potatoes and crumbled salt pork or bacon. Add more half and half or milk if desired. Serve piping hot with saltine crackers. Offer hot sauce or Tabasco on the side for those who like it HOT.
Ingredient quality and freshness
How many times have I touched on the importance of using high quality and fresh ingredients in your recipes? Many times. In Bahia we use fresh coconut products where the extraction of coconut milk is often part of the cooking steps. Now, that is super fresh!
If you made this multi-purpose tomato sauce at home, you can use that too!
Also the original recipe calls for palm oil which although available everywhere, palm oil is sourced from Brazil so it is super fresh. In addition to this, there has been questionable practices around sourcing palm oil which led me to remove this flavorful and colorful ingredient altogether.
However I recommend that if you can get your hands on a good quality palm oil it is most certainly worth a try for its uniqueness. I have used this Palm Oil before and can recommend as a good product.
This Salmon Stew is perfect paired with plain white rice. You pour some of the broth over the rice and serve with fresh cilantro and pepper flakes. I can promise that although it is an exotic looking dish, it&rsquos also easy to like. When I made my Fish Stew for my American family for the first time I was pleasantly surprised to see them all enjoying seconds.
If you make this Salmon Stew recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from you and always do my best to respond to all your comments. Also, don&rsquot forget to tag me on Instagram for a special shutout and/or a chance of being featured in my newsletter!
Coat inside of CanCooker with non-stick cooking spray. Add water and potatoes. Close and latch CanCooker&rsquos lid place on medium heat. Once cooker begins to steam, cook for 15 minutes over medium heat. Remove from heat and cool. Drain potatoes and place them in a bowl for later.
Whisk together ingredients for Sweet Glaze in sauce pan over medium heat until smooth.
Coat salmon fillets liberally with glaze. Place salmon on a cedar plank and put into a 450 ̊ oven for 10 minutes. Brown fillets under the broiler for another 5 minutes. Set aside and cool.
In CanCooker, sauté onions, mushrooms, celery, bok choy and Canadian bacon in butter until tender. Add in flour until well blended or thickened. Gradually add milk and half & half, stirring constantly. Continue stirring and cooking until thickened. Cut cooled salmon fillets into small pieces put in CanCooker with liquids, seasonings, potatoes and cook for 15 minutes on medium/low heat. Do not bring to a boil.
Serve with fresh garlic bread to soak up every last drop.
Note: You can increase or decrease the amount of ingredients in this recipe but please make sure to use at least 12 oz. of liquid.
This tasty stew is a great way to increase your intake of beneficial omega-3 rich fatty acids by including salmon in your diet. It’s easy to make and, with the addition of diced tomatoes and fish sauce, has a uniquely sophisticated flavor. Add a simple green salad to expand the range of nutrients and bump up the amount of fiber you consume.
Salmon Stew Recipe
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 onion, diced
- 1 tomato, diced
- 1 (14.75 ounce) can pink salmon
- 2 1/2 cups water
- bay leaf (optional)
- salt and ground black pepper to taste
- 1 teaspoon fish sauce (optional)
- Heat the olive oil in a skillet over medium heat.
- Stir in the garlic and onion cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Stir in the tomato and cook until softened, then add the salmon.
- Flake the salmon and continue cooking for 3 minutes.
- Stir in water, bay leaf, salt, pepper, and fish sauce.
- Bring to a simmer.
- Cover and cook for 20 minutes.
Looking for other Lutong Bahay Recipes to try on? Feel free to check out our ulam recipes, desserts recipes and snacks recipes.
Our recipe for Salmon Stew makes a warming and flavorful winter meal.
With ingredients like salmon, red and yellow peppers, tomatoes and coconut milk, it is not your typical stew. It is fresher, brighter and altogether healthier, a light recipe that is still comfort food. As with all our recipes, it is free of added sugars and gluten.
The salmon cooks in a rich, deeply flavored sauce that has a touch of sweetness from the coconut milk and a slight tang from the fresh lime juice. Added aromatics like garlic, paprika, coriander and red pepper flakes create a delicious one pan dish.
Try to find wild salmon if you can. It’s much more nutritious than the farmed variety.
As with most stews, this dish will taste even better the next day, as the flavors continue to develop. Simply reheat the stew over medium low heat.
A comforting bowl of brothy stew is always a good idea on a cold evening. Enjoy Salmon Stew with toasted slices of our coconut bread or ladled over a side portion of quinoa.
Know Your Cook
- Marsh Skeele -
Marsh Skeele is our Sitka Salmon Shares co-founder, fisherman, and Vice Chief Fishmonger. When he’s not running our Community Supported Fishery, he loves throwing dinner parties. This Brazilian crab stew is one of his favorites to make and is always a hit with his guests. It can easily be made with any number of seafood options, but is especially delicious with Dungeness (dungy) crab. One of Marsh’s secrets is to use the crab shells in the stew stock to pack an even bigger crabby punch. We haven’t met anyone who hasn’t loved this stew. Serve this to a non-seafood lover and you’ll have yourself a convert!
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/2 head fennel, chopped (1 cup), plus fronds for serving
- 2 celery stalks, chopped (about 1 cup)
- Kosher salt and freshly ground pepper
- 4 cloves garlic, minced (1 tablespoon)
- 1/2 teaspoon smoked paprika
- 1 can (14 ounces) diced tomatoes
- 16 ounces clam juice (two 8-ounce bottles)
- 10 small yellow potatoes, cut into 1/4-inch slices (2 1/2 cups)
- 1 1/2 pounds salmon fillet (preferably wild), skin removed, cut into 1-inch pieces
Heat oil in a large straight-sided skillet over medium-high. Add fennel, celery, and a pinch of salt cook, stirring often, until vegetables begin to soften, 5 minutes. Add garlic and paprika cook until fragrant, 30 seconds. Add tomatoes and cook, stirring, until thickened slightly, 5 minutes. Add clam juice and potatoes season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, until potatoes are fork-tender, 30 minutes.
Season fish with salt gently fold into stew. Return to a simmer, cover, and remove from heat let stand 5 minutes. Serve, topped with fennel fronds, a drizzle of oil, and more pepper, if desired.
Hearty Salmon Stew
This hearty Salmon stew is a full-flavored stew. It&rsquos a warm, hearty, spicy, savory, delicious dish that pretty much everyone loves. You will enjoy this boldly flavored fish stew, and you will be pleased to add this to your repertoire.
The Salmon Fish is cooked in a bright red, delicious stew made with Fresh Tomatoes, Tomato paste, Red bell peppers, Onions, and Garlic and it&rsquos spiced and seasoned with Ginger, Curry powder, thyme, Smoked Paprika, Salt, and Pepper. The Tomato paste and the smoked paprika bring out more flavor in the meal and also helps to intensify its appealing bright red color. All these ingredients meld beautifully, resulting in a beautiful brilliant red stew.
This stew reminds me of my childhood. My family used to eat stew with almost every meal when I was growing up. Beef stew, Turkey stew, or Fish stew. The aroma is amazing and it can be served over Rice, pasta, or used as a dip for fresh bread. I like every bit of it. If you are a fish lover, you will love the stew as much as I do.
I personally like to eat my Salmon Fish with the skin on because the skin contains just as much omega-3 as the body of the fish. Therefore, I see no reason for removing the skin. For those who really don&rsquot like the skin soaked up in the stew, I will recommend Frying.
Frying the salmon helps to crisp the skin and this will give more texture to the skin of the Fish and the slight crisp will still remain after it has soaked up the stew. My kids prefer the crisp skin, however, the hubby and I enjoy Salmon with or without the skin, fried or unfried!
Needless to say, you can make some adjustments and substitutions to this Salmon stew recipe. In place of Salmon Fish, you can use any other Fish of your choice. However, it is best to use a fish that will still hold up its shape after cooking it. Avoid thin fillets!