Recipe Vortex

6 Salmon filets (about 1lb total weight)

1 yellow onion, thinly sliced

4 cloves of garlic, grated

3 medium tomatoes, roughly chopped

1 yellow squash, sliced or diced

1 large carrot, julienned

2 springs of thyme (sub for a tbsp of dried thyme leaves)

1 tsp of spicy brown mustard

½ tsp of salt

1 tbsp of tomato taste

1 tbsp of coconut aminos

2 tbsp of olive oil

2 cups of water

Season the Fish:

Juice of 1 lemon

1 tbsp of onion powder

1 tsp of garlic powder

½ tsp of ground ginger

¼ tsp of black pepper

½ tsp of salt

Prep the Salmon

Squeeze lemon juice over the salmon filets and let sit for 5 to 10 minutes, then rinse with water and pat dry with paper towel

Mix together onion powder, garlic powder, ground ginger, black pepper and salt

Then rub the dry herbs mixture over the salmon filets and set aside

Making the Stew

Preheat oven to Broil or 500 °F

Then warm oil in a large skillet on medium heat.

When the oil is hot, add onions, tomatoes and grated garlic to the skillet and sauté for about 5 minutes or until the onions are translucent and the tomatoes are soft

Add salt, tomato paste, mustard and coconut aminos and continue to cook down to a thick paste-like texture

Next add yellow squash, julienned carrots and thyme

Continue to sauté for an additional 3 to 5 minutes then add 2 cups of water

Mix together well and bring to a boil (okay to increase the heat to high)

Then let the sauce cook down until a thick sauce forms

While sauce is cooking, place seasoned salmon, skin side up, on a sheet pan sprayed with cooking spray

Then place into the hot oven and broil for 5 to 8 minutes

When sauce cooks down to a thick sauce add broiled salmon, skin side up into the sauce and spoon some of the sauce over the salmon

Next cover the fish stew and reduce the heat to low

Finally let the stew simmer for 10 minutes on low heat, then remove from the heat and serve warm