Sweet And Tangy Salmon Stew - cooking recipe

Ingredients

1 pound wild salmon fillet
1/2 cup ginger teriyaki marinade
2 tablespoons olive oil
1 medium sweet onion, chopped
3 plum tomatoes, chopped
2 portobello mushrooms, chopped
1/3 cup balsamic vinegar
1/4 cup reduced-sodium soy sauce
1 tablespoon lemon juice, or to taste
1 teaspoon hot pepper sauce, or to taste
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 cup sliced almonds
1/4 cup sunflower seeds
1/4 cup flax seeds
1/4 cup sweetened dried cranberries (such as Craisins(R))
2 ounces crumbled goat cheese
4 naan breads

Preparation

Rinse salmon and place in a container with a lid. Pour in teriyaki marinade; cover container. Chill in the refrigerator for 30 minutes or up to 2 hours.
Heat olive oil in a large skillet over medium heat. Add onion; saute until soft, 2 to 4 minutes. Stir in tomatoes and mushrooms. Cook until softened, 2 to 3 minutes. Add vinegar, soy sauce, lemon juice, and hot pepper sauce. Mix in turmeric, cinnamon, and cumin until fragrant, 2 to 3 minutes.
Move vegetables to the sides of the skillet and place salmon in the middle. Cook for 2 1/2 minutes; turn over and cook for another 2 1/2 minutes. Break salmon apart with a spoon and mix with the vegetables. Add almonds, sunflower seeds, flax seeds, and cranberries. Stir in goat cheese.
Heat naan bread one at a time in a skillet over medium-high heat. Toast 15 seconds; turn and toast another 15 seconds. Serve with salmon stew.