Passport & Plate - Salmon Stew
Ingredients
The cloves from 1/2 head of garlic, peeled, crushed, minced
2 Tablespoons of fresh lime juice
3/4 teaspoon of coarse salt
1 Tablespoon of sweet paprika
2 1/2 teaspoons of dried cumin (ground is fine)
2 tsp ground coriander
1 1/2 tsp of freshly ground black pepper
750g of salmon cut into individual portions
3-4 tbsp Olive oil
2 medium onions, sliced
1 large bell pepper, seeded, de-stemmed, and sliced
2 medium tomatoes, sliced
Salt and freshly ground pepper
1 can thick coconut milk
1 large bunch fresh coriander, chopped, 1-2 cups
Freshly cooked rice for serving
How to prepare this recipeMix together the marinade ingredients. Let the salmon marinate for at least 2 hours. The longer, the better (overnight is rocking!).
In a large pan (large covered skillet), coat the bottom of the pan with a couple of tablespoons of olive oil. Add a layer of sliced onions, and then a layer of sliced bell peppers, and a layer of sliced tomatoes. Place the fish pieces, with the marinade, on top of everything, and start layering again - onions, bell peppers, and tomatoes. Sprinkle generously with salt and pepper. Add about half the fresh coriander to the top. Pour coconut milk over the top.
Bring to a boil, reduce heat to low, cover and let simmer for 30 minutes to an hour, until the vegetables are cooked through.Serve with rice (if you want) & garnish with the remaining fresh coriander.
The story behind this recipeI had an accident & was unwell for some time with a head injury. An important part of my recovery was my diet, so I researched foods high in nutrients for the brain & then combined those foods to create and find recipes. It was a cold winter in London and I craved a warming stew with salmon and coconut milk, so after some time online I came across a Brazilian-style salmon stew. My head was still quite groggy at this time so I found following the recipe quite a challenge - being very easy for me to forget key ingredients or that there was something on the hob for 40 minutes! Over three months of practising this dish I simplified the recipe to two key steps - marinade & heat. Almost two years on from my discovery of this dish, it is my favourite dish to make for people as it is always warming - like wrapping a blanket around you, but healthy and nutritious for the brain. This recipe has shown my how much I have recovered from my injury by finding it easier to compile the marinade, layer the stew & remember that it's cooking! I have been able to share it with the people I love who have supported me in my healing process as a small thank you to what they have given me.
