Southwest Salmon Stew with Fennel, Red Bell Pepper, and Okra
This vibrant Southwest Salmon Stew combines smoky chipotle, tender salmon, and a colorful medley of red bell pepper, okra, and fennel for a hearty, low-carb meal. Garnished with creamy avocado and fresh fennel fronds, it’s packed with flavor, healthy fats, and ready in just 30 minutes. Perfect for a quick and satisfying dinner.
Ingredients
- 3 salmon filets
- 1 tablespoon olive oil
- 1 small red onion diced
- 1 medium red bell pepper diced
- 1-2 cloves garlic minced
- 1 cup frozen okra
- 1 cup fennel stalks sliced thin
- 1-2 teaspoons chipotle in adobo sauce adjust to taste
- 2 cups low-sodium vegetable or chicken broth
- Juice of 1 lime
- 1 avocado cut into chunks
- Fennel fronds for garnish
- Salt and pepper to taste
Instructions
Prep the Base:
- Heat olive oil in a large pot over medium heat.
- Add diced red onion, red bell pepper, and fennel stalks. Sauté until softened, about 5 minutes.
- Add minced garlic and cook for 30 seconds, until fragrant.
Flavor the Broth:
- Stir in chipotle in adobo sauce and mix well with the vegetables.
- Add broth and bring to a simmer.
Add the Okra and Salmon:
- Stir in frozen okra and let it simmer for 2-3 minutes.
- Add salmon filets directly to the broth. Cover and simmer gently for 8-10 minutes, or until the salmon is fully cooked and flakes easily with a fork.
Finish the Dish:
- Squeeze lime juice over the stew and adjust seasoning with salt and pepper to taste.
- Carefully break salmon into large chunks (optional).
Serve:
- Ladle the stew into bowls. Top each serving with chunks of fresh avocado.
- Garnish with fennel fronds for a fresh, herby touch.
Notes
- Adjust chipotle in adobo for desired heat level.
- For a richer broth, add a splash of unsweetened almond milk or more lime juice to brighten the flavors.
- 11g net carbs