Salmon Stew Food

SALMON STEW

Steps:

• Blend together the red pimiento peppers, Tomatoes, Jalapeno, Ginger, and Garlic
• Preheat the Oil in a pan, add the Salmon Fish and brown the skin. (Optional) Read Note #3
• In the same pan, add the diced Onions and saute over medium heat until the Onion is translucent.
• Add the Tomato paste and mix it around a bit so that it's well scattered in the Oil. If it's too thick you can add a splash of water. Add the thyme and bay leaves and leave to fry for about three minutes.
• Add the blended sauce and stir together cover it up and leave to cook for about 20 minutes stirring occasionally in order to prevent the stew from burning.
• Season with Salt, black pepper, Curry powder, Bouillon Powder, and Paprika. Add the chicken broth to loosen it up a bit. Adjust the seasoning at this point if necessary.
• Gently drop the salmon Fish one at a time inside the stew. Cover and cook until salmon is cooked through, about 8 to 10 minutes or about 5 minutes for smaller or thinner fillets.
• Add a generous amount of Parsley and serve.

EXTRA EASY SALMON STEW

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.

BRAZILIAN SALMON STEW (MOQUECA)

Steps:

• Marinate the salmon: In a medium bowl, combine the garlic, lime juice, coarse salt, sweet paprika, cumin, and the black pepper. Let the salmon marinate in this paste for at least 2 hours. The longer, the better.
• Layer the ingredients in a large pot: Coat the bottom of a large covered skillet or Dutch oven with a couple tablespoons of olive oil. Add a layer of sliced onions, then a layer of sliced bell peppers, and then a layer of sliced tomatoes. Place the fish pieces with the marinade, on top of everything, and start layering again-onions, bell peppers, and tomatoes.
• Top with cilantro, coconut milk, and olive oil: Sprinkle generously with salt and pepper. Add about half of your fresh cilantro on top. Pour coconut milk over everything. Drizzle generously with olive oil over the top (several tablespoons).
• Cook the stew: Bring to a boil. Reduce the heat to low, cover and let simmer for 30 minutes to an hour, until the vegetables are cooked through. Serve hot in individual bowls, garnished with the remaining cilantro.

SALMON AND MIXED VEGETABLE STEW

Steps:

• Place the oil in a large skillet set over medium heat. Add the onion, carrot and celery and cook until tender, about 5 minutes. Mix in the garlic and flour and cook 2 minutes more. While stirring, slowly mix in the stock. Bring the mixture to a simmer and simmer until the vegetables are tender, about 8 minutes. Stir in the salmon and simmer until just cooked through, about 5 minutes. Mix in the peas, corn, dill, salt and pepper and simmer until the frozen vegetables are heated through. If too thick, thin the stew with a bit more stock.

SMOKY SALMON-AND-POTATO STEW

Steps:

• 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.

SALMON AND MIXED VEGETABLE STEW

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.

EASY 20-MINUTES SALMON STEW

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.

SALMON STEW (SCANDINAVIAN STYLE)

Steps:

• In a large saucepan, combine stock with wine and reduce by approximately one-third over moderate heat.
• In a skillet over medium high heat, cook bacon until crisp. Remove the bacon from the skillet with a slotted spoon and drain on paper towels. Add 1 tablespoon butter to the bacon fat. Add mushrooms and onion to the fat and cook until the mushrooms are lightly browned.
• Combine the reduced stock and wine mixture with cream and bring to a bowl. Add potatoes and cook until just tender.
• Add the mushroom mixture and salmon to the cream and potatoes.
• Simmer for 5 minutes or until salmon is almost cooked through.
• Season to taste with salt and pepper.
• Just before serving, add chopped dill. Enjoy!

KETO SALMON STEW RECIPE

Steps:

• Melt the butter in a pot over medium heat on the stove.
• Add the onion and celery to the pot and saute until softened.
• Mix in the garlic and saute another 30 seconds.
• Whisk in the diced tomatoes, tomato paste, capers, dried basil, bay leaf and cream cheese. Saute until the cream cheese has melted completely.
• Add in the vegetable or fish stock, and whisk to combine.
• Bring the mixture to a low boil, add in the salmon and coconut milk. Stir to combine.
• Season with salt and pepper to taste, and simmer for another 5-10 minutes.
• Garnish with fresh chopped bell pepper and bacon crumbles before serving.

NORTHWEST SALMON CHOWDER

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.

SALMON AND POTATO STEW

Steps:

• 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.

WILD RICE WITH SALMON STEW

Steps:

• Wash hands with soap and water.
• In a saucepan over medium heat, cook the onion in oil for 2 to 3 minutes. Add the garlic, carrots and celery and cook until the vegetables are soft.
• Add the potato and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes until the potato is tender.
• Add the corn, salmon, pepper, dill and lemon juice. Return to simmer until heated through.
• Place 1/4 to 1/3 cup cooked wild rice in the bottom of a bowl and ladle stew over the rice. Top with chopped parsley and lemon slice, if desired.
• Refrigerate leftovers within 2 hours.

SALMON STEW

Steps:

• Melt butter in a large, heavy pot over medium heat. Add celery, carrots, and leek and cook until they just begin to soften, 4 to 6 minutes. Add water and crumble in bouillon cube. Stir in tomato paste, thyme, and garlic. Cover pot, reduce heat to low, and gently simmer for 10 minutes.
• Stir salmon cubes into the pot and simmer for another 5 minutes. Add olives and parsley, mixing gently. Simmer for another 5 minutes.

SALMON STEW WITH RICE

Steps:

• Wash and cut the salmon loins into pieces; set aside.
• Put the olive oil, the peeled tomato cut into small pieces and the chopped onion in a saucepan and sauté over low heat until the tomato start to break down, stirring occasionally. Add the salmon pieces and season with salt, pepper and chopped rosemary. Stir and cook for about 3 to 4 minutes, stirring occasionally. Add the rice and season with a little more salt. Stir, pour the water (twice the rice volume) and boil over medium-high heat. When starts boiling, reduce to low heat and cook the rice for about 10 to 12 minutes.
• Turn off the heat and serve.

SALMON STEW

Steps:

• Steam potatoes til soft, drain water.
• Using a Dutch oven, add milk, salmon, potatoes, butter, salt and pepper.
• Cook on medium heat stirring constantly for approximately 20 minutes.
• Do not allow to boil or milk will curdle.
• Remove from heat and serve with crackers.

SOUTHERN SALMON STEW

Steps:

• Heat salmon, milk and butter on medium-low heat for three minutes and stir.
• Add seasonings and optional potatoes, if desired.
• Cook additional 7 minutes and serve.
• Top with crumbled bacon and croutons, if desired.

BASQUE-STYLE SALMON STEW

Steps:

• Heat the oil in a large pan and add the peppers, onion and potatoes. Cook, stirring regularly for 5-8 mins until golden. Then add the paprika, garlic, thyme and tomatoes. Bring to the boil, stir and cover, then turn down heat and simmer for 12 mins. Add a splash of water if the sauce becomes too thick.
• Season the stew and lay the salmon on top, skin side down. Place the lid back on and simmer for another 8 mins until the salmon is cooked through. Scatter with parsley, if you like, and serve.