Active Time:35 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:35 minsTotal Time:35 minsServings:4
Active Time:35 mins
Active Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients12ouncesskinless salmon fillets, preferably wild-caught, cut into 1-inch chunks2tablespoonsreduced-sodium soy sauce1 ½teaspoonslemon juice¼teaspoonground pepper3cupscubed butternut squash (1-inch)2tablespoonsextra-virgin olive oil1cupthinly sliced yellow onion1cupthinly sliced red bell pepper½cupthinly sliced yellow bell pepper1serrano pepper, seeded and finely chopped2clovesgarlic, minced2tablespoonstomato paste2sprigsfresh thyme1 ½teaspoonscurry powder½teaspoonpaprika¼teaspoonground cumin½teaspoonsalt¾cupdiced tomatoes, fresh or canned1cuplight coconut milk1cuprinsed no-salt-added canned chickpeas2cupshot cooked short-grain brown rice¼cupchopped fresh cilantro
Cook Mode(Keep screen awake)
Ingredients
12ouncesskinless salmon fillets, preferably wild-caught, cut into 1-inch chunks
2tablespoonsreduced-sodium soy sauce
1 ½teaspoonslemon juice
¼teaspoonground pepper
3cupscubed butternut squash (1-inch)
2tablespoonsextra-virgin olive oil
1cupthinly sliced yellow onion
1cupthinly sliced red bell pepper
½cupthinly sliced yellow bell pepper
1serrano pepper, seeded and finely chopped
2clovesgarlic, minced
2tablespoonstomato paste
2sprigsfresh thyme
1 ½teaspoonscurry powder
½teaspoonpaprika
¼teaspoonground cumin
½teaspoonsalt
¾cupdiced tomatoes, fresh or canned
1cuplight coconut milk
1cuprinsed no-salt-added canned chickpeas
2cupshot cooked short-grain brown rice
¼cupchopped fresh cilantro
DirectionsCombine 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.Ali RedmondOriginally appeared: EatingWell.com, July 2022; updated October 2022
Directions
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.Ali Redmond
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.
Ali Redmond
Originally appeared: EatingWell.com, July 2022; updated October 2022
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Nutrition Facts(per serving)516Calories18gFat60gCarbs28gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
