Salmon Stew
This is a combination of things I already had in the fridge, freezer and pantry
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
Here is what I did:
I used two store bought pkgs of mirapoix so probably about 2 cups
I used 6 salmon filets but you can use less
I almost always use a heavy hand with most spices except salt but you can use what you think will work
I also like a strong lime flavor so I used the juice of a whole large lime
I used about a quart of coconut milk from the half gallon carton. Next time I would probably use the full fat canned coconut milk because it's thicker.
This came out really tasty with lots of good flavors that worked well together. I am no chef so I can't give you all the nuanced descriptive terms they use so the bottom line is...yum.
Tried this recipe?Let us know how it was!