Coconut Lime Salmon Stew
I. E. BENELLI
Experience a vibrant twist on Brazilian moqueca with this Coconut Lime Salmon Stew. Packed with rich, tropical flavors, this hearty dish combines tender salmon, fresh vegetables, and creamy coconut milk for a meal that’s as comforting as it is nutritious.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Comfort Foods
Cuisine Brazilian-Inspired
Servings 4 servings
Calories 385 kcal
For the Marinade:
- 4 cloves garlic minced
- 2 tablespoons fresh lime juice
- 1 teaspoon sea salt
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
For the Stew:
- 1 ½ pounds fresh salmon cut into 2-inch chunks
- 2 tablespoons olive oil
- 2 medium onions thinly sliced
- 1 large red bell pepper thinly sliced
- 2 medium ripe tomatoes sliced
- 1 14-ounce can full-fat coconut milk
- 1 cup fresh cilantro chopped (divided)
- Salt and pepper to taste
Preparation:
Marinate the Salmon:Combine garlic, lime juice, salt, paprika, cumin, and black pepper in a bowl. Add salmon pieces, toss to coat, and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor.
Layer the Ingredients:
Heat olive oil in a large pot or Dutch oven over medium heat.
Spread a layer of onions, followed by bell peppers and tomatoes. Repeat the layers with remaining vegetables and top with the marinated salmon.
Add Coconut Milk and Seasoning:
- Customizations: Substitute shrimp, cod, or halibut for salmon.
- Storage Tips: Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently to avoid overcooking the salmon.