A couple of weeks ago, while chatting with a customer at the shop, the conversation, as it often does, turned to food and cooking. Aware of my background as a Chef, I was asked to share my favorite way to prepare salmon. Well, that’s pretty easy, I thought; not a lot beats simply grilled salmon.
There was, however, one catch: the salmon in question was coming from the freezer, and in this case, texturally, it wouldn’t be suitable for the grill or pan searing. Salmon Moqueca immediately came to mind.
I’ve often regarded salmon as the chicken of the seafood world — a blank canvas just waiting to be explored. While perhaps not entirely as blank a canvas, salmon, like chicken, responds nicely to a wide variety of cooking techniques. Braises and stews, in particular, are a great way to prepare salmon that’s been frozen.
Salmon Moqueca is a riff on classic Brazillian fish stew that’s easy to prepare and a great way to use up some of that salmon parked in your freezer. Actually, it’s great for any firm-fleshed fish in addition to salmon. Hammond and I had this for dinner last Sunday, paired with a glass of Black Elephant Vintners Rebel Rosé. I can tell you it was a stellar pairing!
Salmon Moqueca
Course: MainCuisine: BrazilianDifficulty: Easy-Peasy4-6
servings1
hour30
minutes30
minutesSuper-tasty and super-easy to prepare. The 90 minute prep time includes marinating the salmon for 1 hour
Ingredients
- Salmon and Marinade | Sauce
1.5 - 2 pounds Wild Alaskan Salmon - skin removed, check for and remove pin bones, cut into stew-sized chunks
1 large white or yellow onion coarsely chopped
1 full head of garlic, peeled and coarsely chopped (or to taste)
2 large bunches Cilantro coarsely chopped -- approx 1 cup
1/4 to 1/3 cup lime juice
pinch of cumin
pinch of paprika
choice of heat (optional) ---- fresh or tinned hot pepper (serrano, jalapeno, etc)
splash of olive oil
salt and pepper to taste
splash of seasoned rice wine vinegar (optional)
- Veggies
Large sweet potato, peeled and diced
Zucchini, golden or green - diced
1 large red or green bell pepper, coarsely diced
cilantro, for garnish
fresh yellow and red cherry or grape tomatoes, halved
green onions tops sliced, for garnish
1 can organic coconut milk
Directions
- For the Marinade / Sauce
Combine coarsely chopped white or yellow onion, garlic, cilantro, canned tomatoes, lime juice, choice of heat, splash of olive oil, splash of seasoned rice wine vinegar, cumin and paprika
Salt and pepper to taste - Using a food processor or immersion blender, pulse until smooth
- Combine Salmon chunks with marinade-sauce and refrigerate for at least 1 hour
- For the Veggies
Heat olive oil in heavy-bottom Dutch oven or sauce pan
Add diced sweet potato and gently sautée until soft --approx 10 minutes - Add diced zucchini and optional green and red bell pepper and gently sautée for 8- 10 minutes
- Add fresh tomatoes and stir for a couple of minutes
- To finish the dish
Add coconut milk and bring to a gentle boil, reduce heat and simmer for a few minutes - Add marinade-sauce, reserving the salmon and bring to a gentle boil and simmer for 5-10 minutes
- Add salmon chunks, bring back to a gentle boil, reduce heat to simmer and cook to desired doneness -- generally 5-10 minutes
- Plate with your choice of garnish
Notes
- White Wine Pairing:
South African Chenin, South African Sauvignon Blanc, dry or off-dry German Riesling, off-dry Loire Chenin, dry Rosé - Red Wine Pairing:
Beaujolais, light fruity Pinot Noir, Loire Gamay, Austrian Zeigelt or Blaufrankisch