salmon stew recipe
A light yet hearty stew featuring flaky salmon, potatoes, and spinach simmered in a fragrant coconut milk broth with garlic, ginger, and fresh herbs. Perfect for chilly nights!
Ingredients
- 1 lb salmon fillet skin removed, cut into chunks (or 2 cans salmon, drained)
- 2 tbsp olive oil or coconut oil
- 1 onion diced
- 3 garlic cloves minced
- 1 tbsp fresh ginger grated
- 2 medium potatoes diced (or sweet potatoes)
- 2 carrots sliced
- 1 red bell pepper chopped
- 1 14 oz can coconut milk (full-fat for creaminess)
- 2 cups vegetable or fish broth
- 1 tsp smoked paprika
- 1 tsp dried dill or 1 tbsp fresh
- 1 bay leaf
- 2 cups fresh spinach or kale
- 1 tbsp lemon juice or lime
- Salt and pepper to taste
- Optional: ½ tsp red pepper flakes for heat
Instructions
- Sauté aromatics: Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook 3–4 mins until fragrant.
- Add veggies: Stir in potatoes, carrots, and bell pepper. Cook 5 mins.
- Simmer broth: Pour in coconut milk, broth, paprika, dill, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer 15–20 mins until potatoes are tender.
- Add salmon: Gently place salmon chunks into the stew. Cook 5–7 mins until salmon flakes easily.
- Finish: Stir in spinach until wilted. Remove bay leaf, add lemon juice, and adjust seasoning. Serve hot!
Video
Notes
- Substitutions: Swap salmon for cod, shrimp, or canned tuna. Use frozen veggies to save time.
- Dairy-free: Already dairy-free (uses coconut milk)!
- Gluten-free: Ensure broth is certified GF.
- Thicken broth: Mix 1 tbsp cornstarch with 2 tbsp cold water and stir in for a thicker stew.
- Garnish: Top with fresh parsley, cilantro, or a dollop of Greek yogurt.