Flavorful Salmon Stew with Sweet and Tangy Notes

Ingredients 0/18

Step 1

Rins the salmon and placing it in a container with a lid. Pour the teriyaki marinade over the fish, cover, and pop it in the fridge for at least 30 minutes, or up to a couple of hours if you have the time.

Step 2

When you're ready to cook, heat some olive oil in a large skillet over medium heat. Toss in the chopped onion and sauté until it’s soft and fragrant, about 2 to 4 minutes. Add the tomatoes and mushrooms next, cooking until they’ve softened, which should take another 2 to 3 minutes.

Step 3

Now, pour in the vinegar, soy sauce, lemon juice, and hot pepper sauce. Sprinkle in the turmeric, cinnamon, and cumin, stirring everything together so the spices can release their aroma—this should take around 2 to 3 minutes.

Step 4

Push the veggies to the sides of the skillet and gently place the salmon in the center. Let it cook undisturbed for about 2 and a half minutes, then flip and cook for another 2 and a half. Once it’s done, break the salmon into chunks and mix it all in with the veggies.

Step 5

Stir in the almonds, sunflower seeds, flax seeds, and cranberries for a bit of crunch and sweetness, then fold in the goat cheese until it’s nicely combined.

Step 6

To finish, warm the naan bread one at a time in a dry skillet over medium-high heat. Toast each side for about 15 seconds until it’s warm and slightly crispy. Serve the stew alongside the naan and enjoy!