Salmon Stew With Rice Recipes

20-MINUTE INSTANT POT SALMON AND RICE BOWL

20-Minute Instant Pot Salmon and Rice Bowl image

This fresh, healthful and flavorful meal comes together perfectly in 20 minutes. The rice is seasoned with a bit of vinegar and sugar to mimic sushi rice and the salmon is steamed, so it stays moist and delicate. Make sure you let the pot rest for the full 8 minutes so the the rice has time to absorb all the liquid it needs.

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 cups long-grain rice, rinsed
5 tablespoons rice vinegar
1 teaspoon sugar
Kosher salt
1 1/2 pounds salmon, skin removed, flesh cut into 2-inch chunks
1 medium carrot, peeled
1 bunch scallions
3 Persian cucumbers
1 bunch radishes or 1 small daikon, peeled
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
3 cups raw greens such as arugula, baby spinach, radish sprouts or shredded Napa cabbage
Toasted white or black sesame seeds or furikake, for topping

Steps:

Combine the rice, 2 cups water, 2 tablespoons vinegar, sugar and 1 teaspoon salt in a 6-quart Instant Pot®. Place the salmon on top and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 3 minutes.
After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 8 minutes, being careful of any remaining steam, unlock and remove the lid.
Meanwhile, thinly slice the carrot, scallions, cucumbers and radishes or daikon and place in a large bowl. Toss with the remaining 3 tablespoons rice vinegar, soy sauce and sesame oil. Right before serving, toss with the greens. Divide the salmon and rice between four bowls, top with salad and sprinkle with the sesame seeds or furikake.

SALMON STEW WITH RICE

Salmon stew with rice image

This simple and quick salmon stew recipe with rice is ideal for those days of the week when time is short. It's a recipe that your kids will love... Bon appetit!!! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Salmon loins, tomato, rice, olive oil HOW TO PREPARE SALMON STEW WITH RICE: 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. Add the salmon pieces and season with salt, pepper and chopped rosemary. Stir and cook for about 3 to 4 minutes. 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. YOU MAY ALSO LIKE: - Salmon with caramelized apple - Salmon with onions - Sautéed salmon with vegetables

Provided by Pedro Barbosa

Categories Fish, Quick & easy, Recipes, Videos

Time 35m

Yield 2

Number Of Ingredients 8

Ingredients

2 salmon loins (about 300 grams (10 1/2 ounces))
Pepper (to taste)
Rosemary (to taste)
50 ml (1/4 cup) olive oil
125 grams (2/3 cup) rice
1 medium onion
3 medium ripe tomatoes
Salt (to taste)

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.

Nutrition Facts : Salmon stew with rice Nutrition facts Serves 2 Per Serving % DAILY VALUE Calories 685 Total Fat 34 g(43%) Saturated Fat 5 g(24%) Cholesterol 66 mg(22%) Sodium 158 mg(7%) Total Carbohydrate 62.5 g(23%) Protein 36 g

EASY 20-MINUTES SALMON STEW

Easy 20-Minutes Salmon Stew image

This Easy 20-Minute Salmon Stew is a tasty spin on an authentic moqueca recipe. Featuring tender cooked salmon, green bell peppers, and cilantro in a coconut and tomato broth, the rich and bright Brazillian-inspired flavors are completely irresistible!

Provided by Silvia Dunnirvine

Categories Dinner

Time 20m

Number Of Ingredients 10

Ingredients

1 1/2 lb wild salmon (cut into smaller pieces)
2 tbsp olive oil
2 cloves garlic (sliced)
1 small white onion (sliced)
8 oz tomato sauce
3/4 cup coconut milk (full fat)
1/2 whole green pepper (round slices)
1 pinch sea salt and pepper (to taste)
1/2 tsp red pepper flakes
1 handful fresh cilantro or parsley

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.

Nutrition Facts : Calories 355 kcal, Carbohydrate 7 g, Protein 36 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 94 mg, Sodium 427 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 9 g, ServingSize 1 serving

SALMON AND MIXED VEGETABLE STEW

Salmon and Mixed Vegetable Stew image

My dad from Nanaimo, British Columbia, sent me this northwest favorite. Hi Dad! This recipe goes very well with a chilled bottle of your favorite white wine and fresh garlic bread.

Provided by sodman

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
½ medium onion, diced
2 small carrots, quartered lengthwise and sliced
2 ribs celery, quartered lengthwise and sliced
3 cloves garlic, minced
3 tablespoons all-purpose flour
2 ½ cups low-sodium chicken broth
1 pound salmon fillets, skinned and cut into 1-inch cubes
1 cup frozen peas
1 cup frozen corn
1 teaspoon chopped fresh dill
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 366.4 calories, Carbohydrate 24.1 g, Cholesterol 58.3 mg, Fat 18.6 g, Fiber 4.2 g, Protein 26.1 g, SaturatedFat 3.5 g, Sodium 250.8 mg, Sugar 6.2 g

BASQUE-STYLE SALMON STEW

Basque-style salmon stew image

Heart-healthy salmon tops this simple one-pot which will help towards your five-a-day

Provided by Good Food team

Categories Dinner, Main course

Time 35m

Number Of Ingredients 10

Ingredients

1 tbsp olive oil
3 mixed peppers , deseeded and sliced
1 large onion , thinly sliced
400g baby potatoes , unpeeled and halved
2 tsp smoked paprika
2 garlic cloves , sliced
2 tsp dried thyme
400g can chopped tomatoes
4 salmon fillets
1 tbsp chopped parsley , to serve (optional)

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.

Nutrition Facts : Calories 414 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 0.33 milligram of sodium

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Salmon Stew With Rice Recipes

20-MINUTE INSTANT POT SALMON AND RICE BOWL

SALMON STEW WITH RICE

EASY 20-MINUTES SALMON STEW

This Easy 20-Minute Salmon Stew is a tasty spin on an authentic moqueca recipe. Featuring tender cooked salmon, green bell peppers, and cilantro in a coconut and tomato broth, the rich and bright Brazillian-inspired flavors are completely irresistible!

SALMON AND MIXED VEGETABLE STEW

My dad from Nanaimo, British Columbia, sent me this northwest favorite. Hi Dad! This recipe goes very well with a chilled bottle of your favorite white wine and fresh garlic bread.

BASQUE-STYLE SALMON STEW

Heart-healthy salmon tops this simple one-pot which will help towards your five-a-day

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