Thanks to my good friend Cheron, for this great recipe which was originally from “The Sunset Cookbook”. We have been sharing our recipes for a many years and this Thai Salmon Stew with Roasted Vegetables recipe has been a huge crowd pleaser every time I make it. I have adapted it for the Farmers Market Seasonal Recipe series to by incorporating all of the fresh seasonal vegetables available.
It has two distinct parts – first, there are the Roasted Vegetables which are coated with olive oil, garlic, chili powder and smoked paprika and are delicious on their own or as a side dish. Secondly, you have the Thai Salmon Stew which is super quick and easy. Although each could be eaten separately, when put together it is an unreal flavor combination!
Fortunately, the roasted vegetables can be prepared up to 2 days ahead and refrigerated. Basically, the salmon stew portion of the recipe comes together in about 10 minutes which makes this a great weeknight meal if you plan ahead.
Also, the list of ingredients seems long, but aside from the vegetables you choose to use, hopefully you are slowly building up you pantry so you will have most of the additional condiments and spices. I always have 4-5 cans of coconut milk on hand as well as the Thai Red Curry Paste and Fish Sauce. In addition, if you are cooking on a regular basis, it is important to always have white or yellow onions and garlic which are used in so many recipes.
I love the way my house smells about 15 minutes after placing these vegetables in the oven, from the mixture of garlic, chili powder and paprika.
I served the Thai Salmon Stew with Roasted Vegetables over jasmine rice but it would be equally delicious served with barley or brown rice.
Smoky Roasted Vegetables
- 1 large sweet potato, peeled and cut into 1/2-inch slices
- 1 large waxy potato (yellow or red),cut into 1/2-inch slices
- 1 large red onion, cut into 1/2-inch wedges
- 5 large carrots, trimmed, peeled and cut into 1/2-inch pieces
- 2 poblano or Pasilla chile peppers, stemmed, seeded, cut in half lengthwise, then cut into 1-inch pieces
- 1/4 c. extra-virgin olive oil
- 6 medium garlic cloves, minced
- 1 tablespoon ground chile pepper
- 1 tablespoon smoked paprika
- 1–1/2 teaspoons kosher salt or sea salt
- Freshly ground black pepper to taste
Thai Salmon Stew
- 2 cups (1 can) low-fat coconut milk
- 1 tablespoon Thai red curry paste
- Lime zest from 2 limes, finely grated
- Juice from 2 limes
- 2 teaspoons fish sauce
- 3 teaspoons dark brown sugar
- 1 pound skinless salmon fillet, cut into 1-inch cubes
- 2 cups lightly packed baby spinach
- 1 cup basil leaves, rolled tightly and cut into thin slices
- Preheat oven to 425 degrees. Have 2 medium or 1 large rimmed baking sheet prepared.
- Combine all of the chopped vegetables in a large mixing bowl, toss with oil, garlic, chili powder and smoked paprika. Season with salt and pepper to taste.
- Spread the vegetables in a single layer on the baking sheet. Roast for approximately 30 minutes, tossing every 10 minutes. When the vegetables are tender, remove from oven.
- At this point, the vegetables can be refrigerated for up to 2 days.
- Pour 1/2 cup coconut milk into a medium skillet over medium heat. Whisk in the red curry paste until thoroughly blended, then stir in the remaining coconut milk, lime zest and juice, fish sauce and brown sugar. Bring to a boil, then reduce the heat to medium and simmer for 2-3 minutes.
- Add the salmon and smokey vegetables, cover and cook for 4-5 minutes. Stir, then add the spinach and cook for 2-3 more minutes until the salmon is cooked through.
- Stir in the basil and remove from the heat. Spoon the hot stew over rice, barley or other grain.
- Serve with additional lime wedges.
Feel free to experiment with the vegetables used in this recipe. I have used cauliflower, broccoli florets, parsnips and rutabagas.
- Category: Healthy
- Method: Oven and stovetop
- Cuisine: Thai
Keywords: Roasted Vegetables, Salmon, Thai, Thai Stew