Salmon Stew – Low Carb Africa

❤️ WHY YOU WILL LOVE IT

• Fast and Easy: This salmon stew recipe takes just 35-40 minutes from start to finish. In fact, it only takes a few minutes to prepare the ingredients. Then wait for the magic to happen in your pot or pan.
• Perfect for meal prep: Salmon stew can be prepared in advance and frozen. Just take the bag out of the freezer when you’re hungry and pop it in the microwave.
• Health Benefits: Salmon is very healthy and a good source of protein, B vitamins and potassium. Salmon stew is also a keto-friendly dish because it’s high in fat (omega-3) and carb-free.

If you love salmon, check out this Oven Baked Salmon and Easy Air Fryer Salmon!

🧾Ingredients used

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• fillet of salmon. You can also use a whole salmon fish, chopped. This recipe uses wild pink salmon, but any type will do.
• vegetable: Plum tomato, red bell pepper, habanero pepper, onion.
• spices: bouillon powder, black pepper, curry powder, timeand salt.
• olive oil and soup: You can use beef broth, chicken broth or vegetable broth. You can also use bone broth or fish broth for added nutrition.

🔪 how to make a recipe

1. Wash and dry the salmon.
2. Sprinkle a little salt and mix it all together.
3. Heat olive oil in a large pot or skillet.
4. When the heat is removed, put the salmon in the oil and put it on medium heat.
5. Fry salmon for about 10 minutes, flipping halfway through.
6. Remove salmon and set aside.
7. Stir in tomatoes, peppers, and half an onion. Chop the remaining half of the onion.
8. Add the chopped onions to the olive oil and fry until translucent.
9. Pour in the blended pepper mix and add the spices.
10. Boil for 10 minutes.
11. Add beef broth and salmon and simmer an additional 10 minutes.

🥫 Storing and Reheating

Salmon stew is a dish that tastes better the next day because it takes longer for the flavors to melt. Can be stored in the refrigerator for up to 3 days.

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This stew is perfect for meal prep. You can also make a large batch of salmon stew and freeze it for later.I airtight container Or put them in a freezer bag and store them flat in the freezer. The stew can be stored in an airtight bag in the freezer for up to 6 months.

To thaw frozen stew stored in a freezer bag, place the bag in a container and refrigerate for several hours. If using a container, simply thaw overnight in the refrigerator.

Tips: Keep the bag in something tall, such as a liquid measuring cup, so you don’t get confused when filling the bag.

💭 Tips and variations

• You can remove the skin from the salmon, but leaving the skin on helps preserve the salmon’s nutrients and healthy oils.
• You can easily adjust the thickness of your stew by adding beef broth or water.
• If you don’t have fresh tomatoes, you can use canned diced tomatoes, tomato paste, or tomato sauce instead.
• Stir the stew gently after adding the fish. Over-stirring can break tender salmon.
• Add your favorite herbs such as fresh thyme, fresh dill, and basil.
• If you don’t like it spicy, use half a habanero pepper or add more chili flakes. Pepper helps neutralize the acidity of tomatoes.
• Or, if you want heat in your dish, add habanero peppers, red pepper flakes, or your favorite hot sauce!
• Use salmon fish such as Atlantic salmon, sockeye salmon, coho salmon, wild salmon, and king salmon.

🍽️ What can I eat this recipe with?

Salmon stew is usually served with white rice. Try cauliflower rice or shirataki rice instead of regular rice. These excellent low-carb rice substitutes are perfect for those on a low-carb diet.

Cabbage, broccoli, and zucchini rice are also great ways to add vegetables to your diet. You can find these vegetables already “cooked” in the produce section of your local supermarket, or you can make your own.

👩‍🍳 FAQ

📖 recipes

salmon stew

This hearty and easy salmon stew recipe is one of the easiest ways to add fish to your diet. This dish is also great for home cooks who like to prepare large amounts of food and then freeze it for a week.

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course: main course

cooking: Africa

Preparation time: Five minutes

Cooking time: 30 minutes

total time: 35 minutes

Serving: 6

calorie: 421kcal

cooking modeprevent the screen from dimming

procedure

• Wash and dry the salmon.

• Sprinkle a little salt and mix it all together.

• Heat olive oil in a large pot or skillet.

• When the heat is removed, put the salmon in the oil and put it on medium heat.

• Fry salmon for about 10 minutes, flipping halfway through.

• Remove salmon and set aside.

• Stir in tomatoes, peppers, and half an onion. Chop the remaining half of the onion.

• Add the chopped onions to the olive oil and fry until translucent.

• Pour in the blended pepper mix and add the spices (except salt).

• Boil for 10 minutes.

• Add beef broth and salmon and simmer an additional 10 minutes.

• Taste for salt and add more if needed (the soup usually already contains salt).

Note

This recipe serves 6 and has 3 net carbs per serving.

• You can easily adjust the thickness of your stew by adding beef broth or water.
• If you don’t have fresh tomatoes, you can use canned diced tomatoes, tomato paste, or tomato sauce instead.
• Stir the stew gently after adding the fish. Over-stirring can break tender salmon.
• Add your favorite herbs such as fresh thyme, fresh dill, and basil.
• If you don’t like spicy food, use half the habanero pepper or add more chili flakes. Pepper helps neutralize the acidity of tomatoes.
• Or you can add habanero peppers, red pepper flakes, or your favorite hot sauce to add heat to your dish!
• Use salmon fish such as Atlantic salmon, sockeye salmon, coho salmon, wild salmon, and king salmon.

nutrition

calorie: 421kcal | | carbohydrates: Fourg | | protein: 34g | | obesity: 29g | | saturated fat: Fourg | | Polyunsaturated fat: 6g | | Monounsaturated fat: 17g | | cholesterol: 94mg | | sodium: 121mg | | potassium: 958mg | | fiber: 1g | | sugar: 3g | | Vitamin A: 972IU | | Vitamin C: 32mg | | calcium: 27mg | | iron: 2mg

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