I am not a photographer so just trust me. You’ll really like this.
I often just put stuff together for a dish to serve my husband and me…and boy, is he a good sport. Sometimes I hit a home run and other times I foul out in the most glorious way. Tonight was a win, so I thought I’d share it here. Mind you, I don’t use measurements when I wing it so go forth and experiment. And don’t forget, you can always add more but you usually can’t remove ingredients.
This is good for a cold winter day like the many we’ve had here lately. It’s a great comfort food but also provides a good amount of nutritional value. You get some good omega-3 fatty acids from the salmon. Coconut milk is a good source of medium-chain triglycerides (MCTs) that are one of the healthy fats. The mixed veggies provide various vitamins and fiber. Spices each have their own nutritional profile and the lime juice is a good source of vitamin C.
Comfort food doesn’t mean junk food. You can find foods that have a great nutrient profile and still feel warm and satisfied eating them. Bon appetit!
Salmon Stew
Equipment
- 1 Slow cooker
Ingredients
- 32 oz vegetable broth
- mirapoix this is chopped carrots, celery and onion
- 4 large cloves garlic minced
- frozen salmon, skinned I had sockeye so that's what I used
- mixed vegetables
- small red potatoes I didn't peel or cut them
- dill
- ginger I used powder but you can use fresh
- Trader Joes Cuban Style Citrusy Garlic Seasoning Blend I put that s**t on everything
- coconut aminos
- coconut milk I didn't use canned but will next time
- Thai red curry paste
- lime juice
Instructions
- put broth, mirapoix, garlic, salmon, vegetables, potatoes, spices and aminos in the slow cooker and cook on high until potatoes are soft. I cooked it for about 5 hours.
- Stir in curry paste, coconut milk and lime juice and heat about another 30 minutes
- serve
Notes
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Karen, you’re right– it looks terrible– kindof like a suet cake in a bird feeder. But behold! The recipe sounds great! And this is the first I’ve heard of TJ’s Citrusy Garlic Seasoning Blend. That sounds heavenly. I do get bags of frozen mirepoix veggies from Kroger stores like Fry’s– such a time saver and flavor enhancer. I must try making this sometime soon! Thanks!
LOL Kebba…I appreciate your frankness. Part of the reason it doesn’t look so tasty is my poor photography skills. I just wanted to get something in the recipe and didn’t have a lot of time to stage it…not that my staging skills are any better. Try it out and let me know what you think.
Sounds delish, Karen! I haven’t heard of TJ’s Citrusy Garlic Seasoning Blend and will definitely look for it on my next trip.
I don’t live that close to a TJ’s so I stock up when I go. I also like their Chili Lime(?) seasoning. I think that’s the name but it has a red label and Lime is definitely in the name.
I love salmon but never thought of using it in a stew or soup! I too like to use what I have in the fridge or freezer (which is what I’ll be doing for February). Congratulations on completing the UBC and I’ll be watching for more posts!
Thanks Martha. I am hoping to keep the momentum going. I know you’re very good at that so I’ll look to you for inspiration.
I’m not much of a fish person, but I could imagine substituting chicken for a really great result. Thank you for sharing.
I could see that as a good substitute…go for it Laura.