Ingredients
- Salmon and Marinade:
- 1 1/2 pounds salmon fillets
- 28 ounces whole tomatoes, peeled, undrained (1 can)
- 1 onion, peeled and roughly chopped
- 1 cup cilantro, chopped
- 2 garlic cloves, cut in half
- 1 Serrano chili pepper, stemmed and cut in half (use the seeds, too, if you want your stew to be spicy)
- 1/4 cup lime juice
- 1 tablespoon olive oil
- 1 teaspoon Kosher or Himalayan or coarse sea salt
- The Stew:
- 1 tablespoon olive oil or coconut oil
- 1 large sweet potato, peeled and diced
- 1 zucchini, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1/2 cup water or fish stock
- 3/4 cup coconut milk (whole)
- 1/2 cup green onion, chopped (for garnish)
- 1/2 cup cilantro, chopped (for garnish)
How to Make
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Step 1: Place salmon in a shallow non-reactive (non-metal) bowl. Combine the tomatoes, onion, cilantro, garlic, chile pepper, lime juice, oil and salt in a food processor fitted with the metal blade (or a blender). Process until smooth and pour over fish. Allow to marinate for 30 minutes to 1 hour.
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Step 2: Heat 1 tablespoon olive oil (or coconut oil) in a large skillet over medium heat. Add diced sweet potato and cook for 10-15 minutes, adding a little water if needed so it doesn't burn, until softened. Add zucchini, green and red pepper and continue to cook until tender, about 5-7 minutes, again adding water to the pan, if needed. Add water or fish stock (better to use fish stock) and stir in coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes.
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Step 3: Add fish and marinade and simmer for 10-15 minutes, or until fish flakes easily with a fork. Just before serving, stir in green onion and cilantro. Great served over rice (either white or brown).
We hope you enjoy this recipe!
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