30-Minute Salmon Stew with Creamy Coconut Milk
This creamy coconut salmon stew is a delicious and satisfying weeknight meal that is packed with flavor and comes together in under 30 minutes. Naturally gluten-free and dairy-free, it's best enjoyed over fluffy white rice with lots of fresh cilantro and lime juice.
Servings: 6 servings
Calories: 237kcal
Ingredients
- 1 lb salmon, skin removed, cut into 1-inch pieces
- 2 tsp kosher salt, divided
- 2 Tbsp neutral oil, such as grapeseed, avocado, or canola oil
- 1 red bell pepper, cut into strips about ¼-inch thick, seeds removed
- 1 orange bell pepper, cut into strips about ¼-inch thick, seeds removed
- 1 medium Spanish onion, peeled and cut into ½ moons about ¼-inch thick
- 3 cloves of garlic, finely chopped
- 2 medium tomatoes, diced
- 1 tsp paprika, smoked or sweet, your choice!
- ¼ tsp crushed red pepper flakes or 1 hot chile, such as Thai red chile, finely chopped
- 1 (14oz) can coconut milk
- 1 cup water or stock (you can use vegetable stock, seafood stock, or chicken stock)
- ⅓ cup chopped fresh cilantro
- 1 medium lime
For serving
- Long grain white rice
- Fresh cilantro
- Lime wedges
Instructions
- Season the salmon. Pat the salmon dry, then season on all sides with 1 tsp kosher salt.
- Sauté the aromatics. Heat 2 Tbsp neutral oil in a large Dutch oven or pot with deep sides. When hot, add sliced bell peppers and onion and cook, stirring occasionally, for about 4-6 minutes. Add 3 cloves chopped garlic, 2 diced tomatoes, 1 tsp paprika, 1 tsp kosher salt and ¼ tsp crushed red pepper flakes (or finely chopped chili pepper). Cook for another 2-3 minutes, until fragrant and the tomatoes begin to break down a bit.
- Add the liquid. Pour in 1 can of coconut milk and 1 cup of water (or stock), then use a spatula to scrape any bits off the bottom of the pan. Simmer over medium heat for 5 minutes.
- Cook the salmon. Nestle the salmon pieces into the pot, then cover with a lid and cook for another 5 minutes, or until the salmon is cooked through. Stir in ⅓ cup chopped fresh cilantro and the juice of 1 lime, then taste and adjust seasoning as needed.
- Enjoy over rice! Serve over cooked white rice with lime wedges and additional fresh cilantro. Enjoy!
Notes
- Nutrition facts do not include rice.
- Leftovers and storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Remember that seafood has a shorter shelf life than poultry or meat and should be enjoyed more quickly.
- To reheat: Reheat gently over low heat on the stovetop, adding a splash of water or coconut milk if needed to loosen the sauce.
- While the stew can be frozen, keep in mind that the texture of the salmon may change slightly. Freeze in an airtight container for up to 2 months. Thaw in a refrigerator overnight before reheating.
Nutrition
Calories: 237kcal | Carbohydrates: 10g | Protein: 16g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 42mg | Sodium: 1027mg | Potassium: 604mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1814IU | Vitamin C: 63mg | Calcium: 28mg | Iron: 1mg
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