Coconut Miso Salmon Stew with Veggies
12 colorSTHE WHY BEHIND THIS RECIPE
I’m always looking for nourishing and easy ways to sneak bone broth into my diet, which means I make a ton of soups and stews! This is one of my go-to stews because it’s so simple and comes together in one pot, and is both light and bright—perfect for a California winter—while still feeling cozy and comforting (for my Midwest friends!)
Why bone broth? Regularly consuming bone broth supports joint, gut, and skin health by providing collagen, gelatin, and essential amino acids that help with tissue repair and hydration. It also delivers key minerals like calcium, magnesium, and potassium, which help maintain strong bones, muscle function, and really just overall health. Whenever a recipe calls for vegetable broth or water, I swap in bone broth to add more nutrients. This is one of my fridge staples—I make my own broth every week, recipe here, but if I’m buying it, my favorite brand is Bonafide.
The coconut and miso flavors in this stew pair well with a variety of veggies and proteins. Check out the swaps section below for ideas to make it your own!
Yields: 3-4 servings
Total time: 30 minutes
Prep time: 5 minutes
Cook time: 25 minutes
WHAT YOU NEED
TOOLS
INGREDIENTS
2 tbsp coconut or olive oil
1/2 medium red onion, halved and sliced ½-inch thick (about 1 cup)
1 fennel bulb, white part halved, cored, and sliced ½-inch thick like like onion, green stalks trimmed and sliced crosswise like celery
1 1/2 inch piece fresh ginger, minced (about 3 tbsp, add more if you love ginger!)
3 garlic cloves, minced
2 small zucchinis, halved lengthwise and sliced into half-moons
1/3 cup white miso
2 cups unsweetened, full-fat canned coconut milk (or 1 13.5 oz can which is almost 2 cups)
2 cups bone broth (tip: use a good quality bone, meat or veggie broth, as this will greatly impact the taste, you can find my recipe for homemade bone broth here!)
1 lb salmon filet, cut into 2-inch pieces (I use Seatopia, my link will get you 15% off!)
4 packed cups of baby spinach, or really any greens
1 tbsp fresh lime juice, plus lime wedges for serving
Steamed rice or cauliflower rice, for serving
¼ cup chopped fresh basil, for serving
Kosher salt, to taste
Optional: top with sliced jalapeños if you want a kick of heat!
HOW TO DO IT
1.Build your aromatic base
Heat 2 tablespoons of coconut or olive oil in a large pot over medium heat.
Add the red onion, 2 tbsp minced ginger, sliced fennel bulb, sliced fennel stalks and 3 cloves of minced garlic. Sprinkle with a pinch of salt and cook, stirring occasionally, until the mixture softens and becomes fragrant, about 5 minutes.
Toss in the zucchini slices and sauté for another 2-3 minutes until slightly tender. Then, stir in the 1/3 cup miso, cooking for about 2 minutes until it caramelizes lightly.
Note: If you’ve been cooking my recipes for awhile, you’ll notice I LOVE to include miso in soups and stews early on in the process because it carmalizes and adds a deeper, richer flavor to the final dish.
2.Build your broth
Pour in 2 cups of coconut milk and 3 cups of bone broth. Increase the heat to high, bringing the mixture to a boil and then turn it down to a simmer for 5 minutes to meld the flavors and slightly reduce the liquid.
3.Add salmon and greens
Reduce the heat to medium-low and gently add the salmon pieces to the pot. Simmer for 5 minutes, just until the salmon is cooked through and tender.
Turn off the heat and stir in the baby spinach and lime juice. The spinach will turn bright green and wilt with the residual heat!
4.Serve
Spoon the stew over bowls of cauliflower rice.
Sprinkle with fresh basil and serve with lime wedges.
SWAPS, TIPS & TRICKS
Swaps:
Instead of coconut or olive oil: Use ghee, butter, avocado oil, or tallow.
Red onion: Swap with yellow onion, shallots, leeks, or scallions.
Ginger: Substitute with ground ginger (use about ½ tsp per inch of fresh) or omit.
Zucchini: Swap with summer squash, eggplant, bell peppers, or mushrooms.
White miso: Use red miso (stronger) or yellow miso (milder).
Bone broth: Replace with vegetable broth, fish stock, chicken broth, or water.
Salmon: Use any fatty fish like trout, cod, halibut, shrimp, scallops, or even shredded chicken for a different take.
Baby spinach: Swap with kale, Swiss chard, mustard greens, bok choy, collard greens, or cabbage.
Lime juice: Lemon juice or rice vinegar work as substitutes.
Fresh basil: Swap with cilantro, Thai basil, parsley, or green onions.
Tips:
Storage: Keep in the fridge for 3-5 days.
Nutritional Info
Per serving, yields 3-4 servings
Calories: 450
Carbohydrates: 15g
Fiber: 5g
Net carbs: 10g
Protein: 30g
Fat: 30g
Sodium: 949mg
Sugar: 8g
