- Prep Time:
- Cook Time:
- Ready Time:
1 hour, 15 min
- 2 tablespoons pure olive oil
- 4 large onions sliced
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 2 cloves garlic minced
- 1 cup low-sodium fish or vegetable stock
- 1 orange, juice of
- 16 ounces good-quality wild salmon fillet (we recommend Vital Choice)
- 1 orange sliced
- 1/4 cup almonds slivered
- 1/4 cup plain yogurt
Heat the olive oil in a Dutch oven or heavy-bottomed stockpot.
Saute the onions for 7-10 minutes, stirring often, until they start to wilt.
Stir in the coriander, cumin and cinnamon, and garlic. Add the stock and orange juice and bring to a simmer.
Turn heat to low and cover. Simmer for 30-45 minutes or until onions are soft and liquid is reduced by half.
Add the whole salmon fillet on top of the onions and place orange slices on top of the fish.
Cover again and simmer for 5-7 minutes or until salmon reaches desired doneness.
Break salmon into pieces and serve on a bed of onions with the almonds and yogurt on top.
TIPS AND NOTES:
Add some sliced fennel to the onions for a light licorice flavor. Try using more cumin, some chili powder, and lime for a Latin kick. Serve with tortillas on the side and nonfat sour cream instead of yogurt. Experiment by adding fresh herbs towards the end like oregano, basil, or even thyme.