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.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 759 Calories

Ingredients

• ½ teaspoon ground cinnamon
• ¼ cup sliced almonds
• 2 tablespoons olive oil
• ½ teaspoon ground cumin
• ½ teaspoon ground turmeric
• 1 tablespoon lemon juice, or to taste
• ⅓ cup balsamic vinegar
• ¼ cup sunflower seeds
• 1 teaspoon hot pepper sauce, or to taste
• ¼ cup flax seeds
• 2 ounces crumbled goat cheese
• ¼ cup reduced-sodium soy sauce
• 1 medium sweet onion, chopped
• ¼ cup sweetened dried cranberries (such as Craisins®)
• 2 portobello mushrooms, chopped
• 3 plum tomatoes, chopped
• 1 pound wild salmon fillet
• ½ cup ginger teriyaki marinade
• 4 naan breads

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.