I wish I could take credit for this recipe, but my husband is the Asian cook in our household! He wanted to create a dish similar to a catfish and potato stew he enjoyed years ago, but with salmon, since we had some leftover in our freezer. I have to admit, I was a little skeptical when mixing salmon and sweet potatoes together, but they complimented each other very well.  The sweet potato added a lot of sweetness, so don’t be afraid to balance it with the lime and cilantro. It is a tasty one-pot meal (also Paleo-friendly and gluten-free) that is perfect for a cold night. Enjoy!

 

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Curried Sweet Potato and Salmon Coconut Stew (a one-pot meal!)

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 4 good size bowls

Curried Sweet Potato and Salmon Coconut Stew (a one-pot meal!)

Ingredients

  • 2 tsp vegetable oil
  • 1/3 cup chopped shallots or red onion
  • 1 Tbsp minced peeled ginger
  • 1 Tbsp minced garlic (or more)
  • 1 1/2 cups reduced-fat (light) coconut milk
  • 2 to 3 tsp Thai red curry paste (or more, if you want some heat)
  • 1 tsp firmly packed brown sugar
  • 2 tsp soy sauce
  • 1 "glug" of fish sauce (to taste)
  • 2 large Garnet or Jewel sweet potatoes, peeled and cut into 1/2-inch cubes
  • 4 servings of salmon, bones removed (see notes), cut into 2-inch pieces
  • 3 cups slivered napa or red cabbage (8 oz., or one small red cabbage, if you're making a one-pot meal)
  • 3 handfulls of spinach leaves, rinsed
  • 1/4 cup chopped fresh cilantro
  • 2 Tbsp lime juice, or more

Instructions

  1. Pour oil into a 5- to 6-quart pot (or large pan with high sides) over medium-high heat. When hot, add shallots/onion, ginger, and garlic and stir often until shallots are limp, about 5 minutes. Stir in coconut milk, curry paste, brown sugar, soy sauce, and fish sauce. Bring to a simmer, and let flavors develop for a few minutes.
  2. Stir in sweet potatoes and reduce heat to maintain a simmer, cover, and cook for about 5 minutes. Gently stir in salmon, cover, and cook until sweet potatoes are tender and fish is opaque but still moist-looking in the center (cut to test), 8 to 10 minutes longer.
  3. Gently stir in cabbage and cook, uncovered, until limp, about 5 minutes. Stir in spinach, cilantro, and lime juice (taste!) and serve immediately.

Notes

If you buy fillets, it's easy to pull out the ribs with small pliers. Fresh-caught Pacific salmon is preferred, but just about any fish will do. We used salmon that we caught last summer in Alaska (we vacuum pack and immediately freeze it to keep it fresh). To make it Paleo-friendly, just sub the brown sugar for raw honey or Xylitol.

https://deliciously.fit/curried-sweet-potato-and-salmon-coconut-stew-one-pot-meal/

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