Salmon Stew With Vegetable Medley

Jill's Photo

Jill’s Photo

This is one of my go-to dishes during the week! Not only is it simple to prepare and make, but it’s absolutely satisfying and healthy. Even if you think you don’t think like salmon or most of the ingredients involved, you will change your mind. I’ve watched it happen first hand. 

I have to give props to my older brother, Danny, who originally created this recipe. I took it from him and did a little tweaking of my own. Basically, I just added a few extra ingredients. This is something you can cook for your significant other, entire family, or if you are Catholic, during Lent! You will feel great eating it because it is great for your figure!

You will need:

1 large Salmon filet

3 Roma tomatoes, diced

1 shallot, diced

3 cloves garlic, minced

1/3 cup capers, drained

6-8 Asparagus stalks, cut into 1-inch pieces

1 medium zucchini, halved lengthwise and cut into half inch pieces

1/4 cup sundried tomatoes, chopped

1 cup Sherry

1 lemon, squeezed

Pinch (1/4 tsp red pepper flakes)

1 tsp Herbs de Provence

Salt & Pepper to taste

First, cut your salmon filet into bite size pieces and season with salt and pepper; set aside.  Chop shallot and mince garlic, then saute in medium-large sauce pan for about 5 minutes until onions are translucent. Add the cut asparagus stalks, zucchini, and diced tomatoes. Cook together for an additional 5-8 minutes.  Then,  add the salmon pieces and cook through for about 10 minutes.  Be careful not to break up the salmon pieces too much.  Add the cup sherry, lemon juice, sundried tomatoes, and seasonings, and cook together for another 15 minutes.  Towards the end of the cooking process, add the drained capers and season to taste with salt and pepper. Bon Apetit!

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1 Comment

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