Go Back

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
Cook Time 40 minutes
Total Time 1 hour
Course Comfort Foods
Cuisine Brazilian-Inspired
Servings 4 servings
Calories 385 kcal

Ingredients
  

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

Instructions
 

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.

Cooking Steps:

    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:

    • Sprinkle with salt and pepper. Pour coconut milk evenly over the layers and drizzle with a tablespoon of olive oil. Scatter half the chopped cilantro over the top.

    Simmer the Stew:

    • Cover the pot and bring to a gentle boil. Reduce heat to low and simmer for 30 minutes until vegetables are tender and the salmon is cooked through.

    Finish and Serve:

    • Garnish with the remaining cilantro and serve hot with rice, crusty bread, or on its own.

    Notes

    • 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.