Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Curried Salmon Stew


  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 onions, diced
  • 1 sweet potato, diced
  • 5 large carrots, sliced into ½ inch thick rounds
  • 4 cloves garlic, minced
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon curry powder
  • ½ teaspoon red pepper flakes
  • 32 ounces low sodium vegetable, chicken, or seafood stock
  • 16 ounces water
  • 2 pounds wild salmon, preferrably sockeye, fresh or frozen, adjust cooking time accordingly
  • 2 cups cauliflower florets
  • Salt to taste

Instructions

  1. Heat a large stockpot over medium high heat. When hot, add the oil, followed by the onions, sweet potatoes, carrots, and garlic. Sauté for about 5 minutes until starting to brown. Add the pepper, curry, and red pepper, sauté 2-3 minutes more until fragrant.
  2. Add the stock and water, scrape the brown bits off the bottom of the pot and bring to a boil. Once boiling, add the salmon and cover until the salmon is cooked through. For frozen filets of about 7 ounces, it will take 15-20 minutes.
  3. Flake the cooked salmon in the pot and add the cauliflower. Leave the lid off and cook for 5 additional minutes to intensify flavors. Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove or in the microwave until hot.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes