Wild Salmon Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 qts. water1 c. chopped onions2 cloves garlic, minced1 T. grape seed oil1 c. chopped celery1 c. chopped bell peppers3 c. red potatoes, in lg.(1") chunks2 c. coarsely chopped carrots4 c. chopped summer squash & zucchini1/2 c. minced parsley1 lb. salmon, lg. chunks (w/ skin for added omega 3 oils)1 T. sea salt1/2 t. black pepper1 jalapeno pepper, minced (optional)
Put the water to boil. In a separate 6-qt. pot, saute onions, garlic & celery in oil. Cook 10 minutes on medium heat while chopping the remainder of the vegetables, adding them in order listed with 1 qt water. After the potatoes & carrots are tender, add the squash, parsley and salmon, with the other qt. of boiling water, salt, pepper and jalapeno. Return to boil then lower heat and simmer 10-15 minutes. Serve with juice of half lemon in each serving.
Serving Size: makes 8 - 2 c. servings
Number of Servings: 8
Recipe submitted by SparkPeople user NCMUSA.
Serving Size: makes 8 - 2 c. servings
Number of Servings: 8
Recipe submitted by SparkPeople user NCMUSA.
Nutritional Info Amount Per Serving
- Calories: 193.9
- Total Fat: 4.8 g
- Cholesterol: 38.0 mg
- Sodium: 969.0 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 6.1 g
- Protein: 17.8 g
Member Reviews