Stew-Dio Salmon
A Mediterranean Vegetable Stew Stuffed with Salmon, Broccoli, Garlic, and Rice
50 minutes
Serves 4
DinnerMediterraneanNut-freeGluten-free
Herb's take
This hearty Mediterranean-inspired stew brings together salmon, broccoli, garlic, and rice in a gentle braise, letting you practice the art of layering flavors while keeping everything gluten- and nut-free. You’ll learn how the right timing and a splash of acid at the end make even everyday ingredients sing.
Ingredients
Yield
4
Instructions
- 01Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrot, and celery and cook for 5 minutes, stirring often, until softened.
- 02Add the minced garlic and sauté for 1 minute, just until fragrant.
- 03Stir in the red bell pepper, cumin, and smoked paprika. Cook for 2 minutes to bloom the spices and deepen their flavor.
- 04Pour in the crushed tomatoes and stir well. Cook for another 2 minutes until the mixture thickens slightly.
- 05Add the rice and stir to coat the grains in the tomato-spice mixture.
- 06Pour in the vegetable broth. Add the thyme sprigs, bay leaf, kosher salt, and black pepper. Bring to a simmer.
- 07Once simmering, cover and reduce heat to low. Cook for 10 minutes so the rice begins to soften.
- 08Add the broccoli florets to the pot and stir. Continue simmering, covered, for 5 minutes.
- 09Nestle the salmon cubes gently into the stew, making sure they’re mostly submerged. Cover and simmer for 8-10 minutes until the salmon is just cooked through and the rice is tender.
- 10Remove the bay leaf and thyme sprigs. Taste and adjust salt or pepper as desired.
- 11Stir in the lemon juice and half of the parsley right before serving, off the heat.
- 12Ladle the stew into bowls and garnish with the remaining parsley. Serve hot, preferably with a side of Mediterranean attitude.
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