Brazillian Salmon Stew

We are always interested in new and simple ways to make Salmon. With Winter season in full swing my wife was looking for a warm and simple way to cook some salmon. She made this Brazilian stew she found and made a few adjustments. Very simple to make easy prep ahead and put in the pot just prior to guests arriving made this easy to clean up as well delicious. We added a scoop of brown rice to the bowl when serving to get all the good flavor and juices.

Mix together:

• 1 tablespoon sweet paprika

• 2 1/2 teaspoons ground cumin

• 3-4 Cloves garlic finely chopped

• 1/4-1/2 tsp crushed red pepper or to taste

• 2 tablespoons lime juice (fresh if available)

• 1 tablespoon lemon juice (fresh if available)

• 1/2 teaspoon salt

• 1 1/2 teaspoons freshly ground black pepper or to taste

• mix 1 1/2 to 2 lbs salmon 1” diced in the above marinade 2-4 hours

Stew base Ingredients

• Extra virgin olive oil

• 2 medium onions, sliced thinly

• 1 large green bell pepper sliced thinly

• 2 medium tomatoes, sliced thinly

• Salt and freshly ground pepper

• 1 (14-ounce) can regular coconut milk (not light)

• 1 large bunch fresh cilantro, chopped (1 to 2 cups), divided

Coat the bottom of Dutch oven with a 2 tablespoons of olive oil. Layer 1/2 of the veggies: onions, bell peppers, and tomatoes. Layer in all the salmon. Use the remaining vegetables for final layer.

Pour the can of coconut milk over the ingredients in the pot. Top with 1/2 bunch of fresh Cilantro chopped. Drizzel another 2-4 tablesppons of olive oil. Bring to a boil. Reduce the heat to low, cover and let simmer for 30-40 minutes until the vegetables are cooked.

place small scoop of rice in serving bowl, spoon stew in and top with cilantro.