Wynette Richards

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.

Makes 4 generous servings.

The Recipe

• about 12 oz of salmon, fresh or frozen
• olive oil or avocado oil as needed
• 1 or 2 cups of 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 other broth
• 1 tsp. dried sage
• 4 or more tablespoons 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)

1. Set oven to roast at 425 degrees. (We use our toaster oven.)
2. 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.
3. Do the same with the onions. Or, you can sautee them in a frying pan.
4. Stir garlic and sage into the onions near the end and roast or sautee about 2 minutes more.
5. Broil the tomatoes till they start to brown a little.
6. 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.)
7. 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.)
8. When salmon is done, cut salmon into bite-sized pieces and add to pot.
9. Add more broth if you want it brothier.
10. Add more salt if needed.
11. Bring back to a boil and boil a minute or two, till salmon is done to your taste.
12. Serve with kale on the side to stir into individual soup bowls. (Soup keeps better leftover without kale in it.)

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