Brazilian Salmon Stew

In one of my crazed research for new recipes I discovered this gem!  With some refinement I made it super simple & tasty, plus good for your brain. It takes a long time to marinade and then just let it cook in a pan.

Time :  Total 3 hours –  2 hours for marinade + 60 minutes to cook.
Noggin Fix:

This recipe is simple & great for your brain! With over 200%* vitamin B-12 and 100% vitamin C, D and magnesium this dish helps battle fatigue, depression, insomnia and memory.  The added 70% B-6, 55% omega 3s and vitamin E support vitamin D and B-12 fight that evil fatigue.  With Q10 and a dash of B-2 alongside the magnesium it helps reduce headaches and 20% vitamin A helps support learning which in turn improves your memory.

*Percentages are of your Recommended Daily Allowance

Brazilian salmon stew

Brazilian salmon stew

Serves 4

Ingredients

Marinade:

  • The cloves from 1/2 head of garlic, peeled, crushed, minced
  • 2 tbsp x fresh lime juice
  • 3/4 tsp x coarse salt
  • 1 tbsp x sweet paprika
  • 2 tsp x coriander (powder)
  • 2.5 tsp x dried cumin (powder works too)
  • 1.5 tsp x freshly ground black pepper
  • 1 tbsp x Olive Oil
  • 0.75 kg x salmon, cut into fillets per person
  • 2 x medium onions, sliced
  • 1 large x red bell pepper, seeded, de-stemmed, and sliced
  • 2 x medium tomatoes, sliced
  • Salt & freshly ground pepper
  • 1 tin x coconut milk
  • 1-2 cups x fresh coriander, chopped
  • 2-3 tbsp x olive oil
  • Freshly cooked rice for serving

Instructions

  1. Mix together the marinade ingredients. Let the salmon marinate in this paste for at least 2 hours (overnight is best). The longer, the better.
  2. In a large pan (large covered skillet), coat the bottom of the pan with a couple of tablespoons of olive oil.  Add a layer of sliced onions, and then a layer of sliced bell peppers, and a layer of sliced tomatoes.  Place the fish pieces, with the marinade, on top of everything, and start layering again – onions, bell peppers, and tomatoes.  Sprinkle generously with salt and pepper.  Add about half the fresh coriander to the top.  Pour coconut milk over the top.
  3. Bring to a boil, reduce heat to low, cover and let simmer for 30 minutes to an hour, until the vegetables are cooked through.
  4. Serve with rice (if you want) & garnish with the remaining fresh coriander.

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