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Salmon Stew

This is a combination of things I already had in the fridge, freezer and pantry
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Ingredients Equipment Method Notes

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

Equipment

  • 1 Slow cooker

Method
 

  1. 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.
  2. Stir in curry paste, coconut milk and lime juice and heat about another 30 minutes
  3. 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.

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