Ingredients
4
4 servings
- •1 pound wild salmon fillet
- •½ cup ginger teriyaki marinade
- •2 tablespoons olive oil
- •1 medium sweet onion, chopped
- •3 plum tomatoes, chopped
- •2 portobello mushrooms, chopped
- •⅓ cup balsamic vinegar
- •¼ cup reduced-sodium soy sauce
- •1 tablespoon lemon juice, or to taste
- •1 teaspoon hot pepper sauce, or to taste
- •½ teaspoon ground turmeric
- •½ teaspoon ground cinnamon
- •½ teaspoon ground cumin
- •¼ cup sliced almonds
- •¼ cup sunflower seeds
- •¼ cup flax seeds
- •¼ cup sweetened dried cranberries (such as Craisins®)
- •2 ounces crumbled goat cheese
- •4 naan breads
Instructions
- Rinse salmon and place in a container with a lid. Pour in teriyaki marinade; cover container. Chill in the refrigerator for 30 minutes or up to 2 hours.
- Heat olive oil in a large skillet over medium heat. Add onion; saute until soft, 2 to 4 minutes. Stir in tomatoes and mushrooms. Cook until softened, 2 to 3 minutes. Add vinegar, soy sauce, lemon juice, and hot pepper sauce. Mix in turmeric, cinnamon, and cumin until fragrant, 2 to 3 minutes.
- Move vegetables to the sides of the skillet and place salmon in the middle. Cook for 2 1/2 minutes; turn over and cook for another 2 1/2 minutes. Break salmon apart with a spoon and mix with the vegetables. Add almonds, sunflower seeds, flax seeds, and cranberries. Stir in goat cheese.
- Heat naan bread one at a time in a skillet over medium-high heat. Toast 15 seconds; turn and toast another 15 seconds. Serve with salmon stew.
Nutritional Facts
Per 4 servings
- Calories: 759
- Carbohydrate: 72g
- Fat: 33g
- Fiber: 14g
- Protein: 46g
- Sugar: 20g
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