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5 from 1 vote

Easy One-Pot Salmon Stew

This one-pot salmon stew is a weekly dinner in our kitchen!  Slowly cooked salmon with root vegetables in a creamy tomato sauce is heavenly. 
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner
Cuisine: American
Servings: 4 servings
Calories: 739kcal
Author: Mike Cleavenger

Ingredients

  • 1 ½ pounds salmon center-cut, skinless, boneless
  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped onion
  • ½ pound small baby potatoes washed, cut in half
  • 1 cup diced carrots
  • 1 cup diced celery root
  • 1 tablespoon tapioca starch
  • 1 15- ounce can diced tomatoes
  • 2 cloves garlic minced
  • 1 cup vegetable stock
  • 1 can coconut milk
  • 2 bay leaves
  • ⅛ teaspoon red chili flakes
  • 1 teaspoon lemon zest
  • 6 sprigs of fresh thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons chopped parsley
  • ½ cup diced feta cheese
  • ½ lemon

Instructions

  • Place salmon on cutting board.  Slice crosswise into 1-inch thick strips.
  • Add oil to a large skillet over medium heat.  Add onions, potatoes, carrots, and celery root.  Cook 6 minutes, stirring often.
  • Stir in tapioca starch to coat vegetables.  Cook 2 minutes, stirring constantly.  Add coconut milk, tomatoes, garlic, stock, bay leaves, red pepper flakes, lemon zest, and thyme.  Bring to a simmer.  Cook for 8 minutes over a low flame.  Season with salt and pepper.
  • Add salmon, nestling pieces into the vegetables until barely covered with liquid.  Return to a very low simmer.  Cover.  Cook for 8-10 minutes or until salmon is slightly underdone.
  • Remove from heat.  Sprinkle with parsley and feta cheese.  Squeeze lemon on top.

Notes

  • Cut salmon into 1-inch thick fillets. If the fillets are too thick, it will take too long to cook the fish through.
  • When buying salmon, opt for Atlantic King Salmon. Coho wild salmon is very lean and tends to cook fast and dry out.
  • Make sure to cook the potatoes all the way through. If you don't let the sauce simmer long enough, the potatoes will be hard and not soft. I like to use baby potatoes that I cut in half. If you choose larger potatoes, cut them into smaller bite-size pieces for a faster cook time.
  • Use a large pan for this salmon stew. I like using this lodge cast-iron skillet since it has lots of surface area.
  • When adding salmon, cook gently. There is nothing worse than overcooked salmon. Check the doneness of the salmon 5 minutes into cooking.

Nutrition

Calories: 739kcal | Carbohydrates: 36g | Protein: 43g | Fat: 49g | Saturated Fat: 29g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 110mg | Sodium: 1352mg | Potassium: 1904mg | Fiber: 8g | Sugar: 12g | Vitamin A: 5779IU | Vitamin C: 41mg | Calcium: 219mg | Iron: 6mg