Stew Salmon With Veggies And Lots Of Pepper
Cooking With Vish And Nalini
2021-10-05
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Ingredients
1 1/2 lb fresh salmon, cut into smaller pieces
2 tbsp olive oil
2 cloves garlic, sliced
1 small white onion, sliced
8 oz tomato sauce
3/4 cup coconut milk, full fat
1/2 whole green pepper, round slices
1 pinch sea salt and pepper, to taste
1/2 tsp red pepper flakes
1 handful fresh cilantro or parsley
Instructions
Start by heating the oil in a cast iron skillet. Add in garlic and onion and sauté until fragrant 2-3 minutes. Then add the tomato sauce and coconut milk and quickly stir. Let this simmer for another 2-3 minutes.
Meanwhile slice the bell pepper and set aside.
Arrange the salmon pieces in cast iron allowing the broth to surround the salmon.
Top with bell peppers and season to taste. You can cover the skillet if you like but you don’t have to. Most times I don’t cover. Cook for 10 minutes then carefully turn the salmon.
At this point you can add the fresh cilantro and/or parsley and cook for an additional 4-5 minutes or until salmon is cooked through and internal temperature is 145F degrees.
Serve over white rice.
https://www.facebook.com/landofmanywater
FACEBOOKGROUP
https://www.facebook.com/groups/GUYANAFOODRECIPES
https://www.instagram.com/cooking_with_vish_and_nalini/?hl=en
https://www.pinterest.com/vchainsukh/_created/
Ingredients
1 1/2 lb fresh salmon, cut into smaller pieces
2 tbsp olive oil
2 cloves garlic, sliced
1 small white onion, sliced
8 oz tomato sauce
3/4 cup coconut milk, full fat
1/2 whole green pepper, round slices
1 pinch sea salt and pepper, to taste
1/2 tsp red pepper flakes
1 handful fresh cilantro or parsley
Instructions
Start by heating the oil in a cast iron skillet. Add in garlic and onion and sauté until fragrant 2-3 minutes. Then add the tomato sauce and coconut milk and quickly stir. Let this simmer for another 2-3 minutes.
Meanwhile slice the bell pepper and set aside.
Arrange the salmon pieces in cast iron allowing the broth to surround the salmon.
Top with bell peppers and season to taste. You can cover the skillet if you like but you don’t have to. Most times I don’t cover. Cook for 10 minutes then carefully turn the salmon.
At this point you can add the fresh cilantro and/or parsley and cook for an additional 4-5 minutes or until salmon is cooked through and internal temperature is 145F degrees.
Serve over white rice.
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