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A nod to the variety of coconut seafood stews prepared throughout the Caribbean, this hearty dish leans on butternut squash for bright color and subtle sweetness. We serve this fragrant stew over brown rice for a complete meal.
Coconut Salmon & Chickpea Stew
Ingredients
-
12
ounces
skinless salmon fillets, preferably wild-caught, cut into 1-inch chunks -
2
tablespoons
soy sauce -
1 ½
teaspoons
lemon juice -
¼
teaspoon
ground pepper -
3
cups
cubed butternut squash (1-inch) -
2
tablespoons
extra-virgin olive oil -
1
cup
yellow onion, thinly sliced -
1
cup
red bell pepper, thinly sliced -
½
cup
yellow bell pepper, thinly sliced -
1
serrano pepper, seeded and finely chopped -
2
cloves
garlic, minced -
2
tablespoons
tomato paste -
2
sprigs fresh thyme -
1 ½
teaspoons
curry powder -
½
teaspoon
paprika -
¼
teaspoon
ground cumin -
½
teaspoon
salt -
¾
cup
diced tomatoes, fresh or canned -
1
cup
coconut milk -
1
cup
canned chickpeas, rinsed -
2
cups
hot cooked short-grain brown rice -
¼
cup
fresh cilantro, chopped
Instructions
-
Combine salmon, soy sauce, lemon juice and ground pepper in a medium bowl; set aside.
-
Bring a medium pot of water to boil. Add squash; boil until tender, about 10 minutes. Transfer the squash to a blender with 1/4 cup of the cooking water; puree until smooth, about 1 minute. (Use caution when blending hot liquids.) Set aside. Rinse and dry the pot.
-
Heat oil in the pot over medium heat. Add onion, red bell pepper, yellow bell pepper, serrano, garlic, tomato paste, thyme, curry powder, paprika, cumin and salt. Cook, stirring occasionally, until the vegetables are softened, 2 to 3 minutes. Add the squash puree, tomatoes and coconut milk. Bring to a light boil; cook, stirring occasionally, for 10 minutes. Add the salmon and chickpeas. Reduce heat to medium-low and simmer, stirring occasionally, until the salmon is cooked through, 5 to 6 minutes.
-
Remove and discard the thyme springs. Divide rice among 4 bowls. Top with the stew and sprinkle with cilantro.
You can find more details about this recipe at eatingwell.com: Coconut Salmon & Chickpea Stew
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