- Remove Mowi Salmon filets from package and blot dry with a paper towel. Remove skin with a knife or by pouring hot water on the skin and peeling it off. Set aside.
- Make étouffée by melting butter in a large sautépan on medium-high heat and adding onions, pepper and celery. Cook until softened and add minced garlic and cook for one more minute. Add tomato paste and creole or cajun seasoning and mix until combined. Add flour and stir and cook for 2-3 minutes, then add tomato sauce. As it begins to thicken, slowly add some chicken stock until you get a thick yet
smooth and glossy consistency. Taste and season with salt and pepper as needed. - Nestle in your salmon filets inside the stew and lower heat to a simmer. Cover and cook until salmon is done to your liking.
- Use a slotted spoon to serve salmon with white rice and spoon more sauce on top.
- Makes 4 servings
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