- 1 1/2 pounds salmon, cut into 2- to 3-inch pieces
- 3 cloves garlic, minced
- 1/4 cup lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 cup yellow onion, diced in 1-inch pieces
- 1 cup red bell peppers, diced in 1-inch pieces
- 1/2 cup green onions, sliced thin
- 1 tablespoon paprika
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground cumin
- 2 cups canned diced tomatoes
- 1 14-ounce can coconut milk (see Tip)
- 1/4 cup fresh cilantro, minced
- In a large, non-reactive bowl, marinate the salmon in the minced garlic, lime juice, salt and pepper for 30 minutes to an hour.
- In a large stock pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the yellow onions and cook for a few minutes until they begin to soften. Add the bell peppers and cook another 2 minutes. Add the green onions, paprika, chili flakes and cumin and sauté for 1 minute, then add the tomatoes and cilantro and cook another 5 minutes, stirring occasionally.
- Remove the salmon from the marinade (discard marinade), and place the fish into the tomato sauce in the stock pot. Pour the coconut milk over the top, bring everything to a simmer, cover and cook for 10-15 minutes. Stir gently, once or twice. Salmon should be just cooked and tender. Add salt to taste.
The authentic Brazilian version of this recipe, known as Moqueca Baiana (mo KEE kah buy AH nah) uses red snapper, and is often served with seasoned white rice. Other firm white fish works as well, like cod, sea bass, grouper, halibut or even shrimp.
Tips & Notes
If you’d like to reduce the fat content, substitute light coconut milk.
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