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.

Stewed Salmon

Serves 4-6

Ingredients:

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)

1. If serving over rice, cook the desired amount of rice on the stove or in a cooker.
2. In a medium pot, add olive oil and place over medium heat. Peel and dice onion and add to the pot. Stir.
3. Mince or press garlic and add to the pot. Add a splash of water. 
4. Once onions have softened, open and add salmon, stewed tomatoes and sauce.
5. Gently break stewed tomatoes into smaller pieces against the side of the pot with a spoon. Add seasoning and stir.
6. Top the pot, lower the heat and simmer for 10-15 minutes. If eating steamed veggies or a salad, prepare it now.
7. Serve over rice and enjoy.