People are often surprised that I include canned fish in my pantry staples. While we all probably prefer fresh seafood any day, it doesn’t mean you should not have a canned option or two in your back pocket for a time where you don’t have time to go to the store, or if you have other financial priorities. One of my favorite dishes as a kid was stewed salmon in a spicy red sauce. My mom would serve it over rice with a salad or a cooked green vegetable. In keeping with that tradition, I cooked some of my thriving backyard greens. Check out he recipe below.
2 cans of 14.5 oz sockeye salmon
1 can of stewed tomatoes
1 5-7oz can of tomato sauce (no salt)
1 1/2 cups diced onion
1 tbsp. minced or pressed garlic
1/2 tbsp. olive oil
2 tsp. garlic powder
2 tsp. Italian seasoning
2 tsp. coarse black pepper
1 tsp. cayenne
Salt to taste (start with 1 tsp)
- If serving over rice, cook the desired amount of rice on the stove or in a cooker.
- In a medium pot, add olive oil and place over medium heat. Peel and dice onion and add to the pot. Stir.
- Mince or press garlic and add to the pot. Add a splash of water.
- Once onions have softened, open and add salmon, stewed tomatoes and sauce.
- Gently break stewed tomatoes into smaller pieces against the side of the pot with a spoon. Add seasoning and stir.
- Top the pot, lower the heat and simmer for 10-15 minutes. If eating steamed veggies or a salad, prepare it now.
- Serve over rice and enjoy.