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Sweet and Tangy Salmon Stew
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Irresistible salmon stew with tomatoes, mushrooms, flax seeds, and almonds for a flavorful twist.
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
  • 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
Instructions:
  • Lavish the salmon with a refreshing rinse, then nestle it into a lidded container. Delicately drizzle the teriyaki marinade over the salmon, ensuring every inch is coated. Seal the container tightly and let the flavors mingle in the fridge for 30 minutes to 2 hours.
  • In a large skillet over medium heat, saute onions in olive oil until soft for 2 to 4 minutes. Add tomatoes and mushrooms, cooking until softened for 2 to 3 minutes. Stir in vinegar, soy sauce, lemon juice, and hot pepper sauce. Mix in turmeric, cinnamon, and cumin until fragrant for 2 to 3 minutes.
  • Create a space in the skillet for the salmon by shifting the vegetables to the sides. Place the salmon in the center and cook for 2 1/2 minutes. Flip and continue cooking for another 2 1/2 minutes. Gently break the salmon into pieces using a spoon and combine with the vegetables. Incorporate almonds, sunflower seeds, flax seeds, cranberries, and stir in the goat cheese.
  • Warm each naan bread individually in a skillet over medium-high heat for 15 seconds on each side. Serve alongside salmon stew.

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