Salmonstew Recipes

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.

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.

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 STEW

Steps:

• Saute onion and celery for about 5 minutes or until onions are soft. Add the chopped garlic and saute for another minute.
• Add the chicken broth, hash brown potatoes, peas, carrots, dill, salt and pepper; bring to a light boil. Reduce heat and simmer for 10-12 minutes.
• Stir in the salmon, evaporated milk and corn; simmer until everything is heated through.

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.

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.

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.

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.

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.

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 (ABALOS STYLE)

Steps:

• 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.

CREAMY SALMON STEW RECIPE

Steps:

• The first step is heating the oil in a cast iron skillet and add in onion and garlic. Keep sauteing the two ingredients until fragrant for 2-3 minutes
• Add the tomato sauce and coconut milk while stirring quickly. Let the mixture simmer for 3 minutes
• Slice the bell pepper and let it for the moment
• Put the salmon pieces in the cast iron, and make sure the broth surrounds the salmon
• On the top, put the bell peppers and season to taste. If you want to cover the skillet it's fine, but it's not essential. Cook the whole thing for a period of 10 minutes, and turn the salmon carefully
• The last part is adding the fresh cilantro or the parsley, and cook the salmon for another 5 minutes until the salmon is cooked
• Salmon stew is usually served with white rice

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.