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
- 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.
- 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.
- 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