Healthy recipe: Salmon porridge

There’s a popular dish among the fishermen of the Alaskan and Canadian coast called “Salmon porridge” or “Salmon stew”. I became quite fond of the dish after working some months on a commercial fishing boat when fresh fish and canned vegetables/legumes were essentially all we had to eat. Today, it is a staple in my household.

The recipe is as follows (organic/fresh grown foods are a no brainer here. Make these priority.)

Salmon Stew

- Fresh salmon: 1-2 steaks; This can be fish you caught or bought from the store. Avoid farm raised salmon since it’s injected with dyes and other garbage. To prepare salmon, lightly bake in pan until done and remove bones. Keep in bowl until other ingredients have steamed for several minutes.

-Fill medium or large cooking pot with 1/3 water, bring to simmer.

Add in:

- Corn: 1- 1 ½ cups.

-Tomatoes: 2 large rama sliced.

-Long grain / wild or brown rice: 1-2 cups cooked.

-Beans (black): 1-2 cups cooked.

-Fresh garlic: use as desired for flavor

-Diced onions: use as desired for flavor

-Pepper: use as desired for flavor

-Sea salt: use as desired for flavor

-Optional / cubed potatoes: 1-2 tubers.

-Optional / diced mushrooms: 1 medium cap

-Optional / green onions: 1 half stalk cut.

-Add boneless salmon.

Add water as necessary and let the stew cook for about 10-15 minutes; DO NOT OVER COOK, otherwise ingredients will become mushy and lose nutritional value. Any bones left over from salmon will become soft and harmless.

When the stew is done it should be a bit like a porridge with little liquid contained in the pot. Serve warm (recipe makes 2-4 servings, or more). Additional sea salt, organic sour cream and organic sea salt crackers can be used to enhance flavor. I personally like to dehydrate tomato slices until crisp and add in to give the stew some tang.

Low in fat and with no synthetic fillers, Salmon porridge contains generous amounts of protein, fiber, vitamins C, E, B (6 and 12) and A, and other essential minerals and fatty acids.

Enjoy.