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.
- 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.