Zina’s Salmon Stew

Zina’s Salmon Stew

I got this recipe from my friend Zina. It’s yummy and healthy, as is everything Zina makes! I’ve made a few changes. Things are always evolving! This is how we are currently making the stew. Feel free to experiment with the quantities or add other vegetables.
Course Main Course, Soup/Stew
Servings 4


  • 12 oz salmon, fresh or frozen
  • olive oil or avocado oil as needed
  • 1 or 2 cups carrots cut into 1/2 inch or smaller rounds
  • 2 fresh tomatoes cut into bite-size pieces (optional)
  • 1 medium onion, diced
  • 4 or more large cloves garlic, minced
  • 5 cups chicken or vegetable broth
  • 1 tsp. dried sage
  • 4 or more T chopped cooked green chile. (amount depends on how hot your chiles are and how hot you want it to be)
  • salt to taste
  • some chopped kale, sauteed or roasted (optional)


  • Set oven to roast at 425 degrees. (We use our toaster oven.)
  • Put the carrots in a small roasting pan and toss with a little oil, just to coat. Salt. Roast till tender and starting to brown.
  • Do the same with the onions. Or, you can sautee them in a frying pan.
  • Stir garlic and sage into the onions near the end and roast or sautee about 2 minutes more.
  • Broil the tomatoes till they start to brown a little.
  • Roast the salmon at 350 till just barely done. (Time varies depending on whether it is frozen and thickness of salmon. Will take 15 to 30 minutes.)
  • Put all the cooked vegetables in a pot with the chicken broth and bring to a boil. Then turn off heat if salmon is not yet done. (Or, you can sautee in a pan if you prefer.)
  • When salmon is done, cut salmon into bite-sized pieces and add to pot.
  • Add more broth if you want it brothier.
  • Add more salt if needed.
  • Bring back to a boil and boil a minute or two, till salmon is done to your taste.
  • Serve with kale on the side to stir into individual soup bowls. (Soup keeps better leftover without kale in it.)

Variations you might try:

  • Add roasted squash or parsnips or potatoes.
  • Serve topped with fresh cilantro or parsley or basel.
  • Cook the vegetables in the broth instead of roasting/sauteeing.

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