Caribbean Fish Stew {Whole30} (Edit recipe)

Prep the salmon

1. 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
2. Mix together onion powder, garlic powder, ground ginger, black pepper and salt
3. Then rub the dry herbs mixture over the salmon filets and set aside

Making the stew

1. Preheat oven to Broil or 500°F
2. Then warm oil in a large skillet on medium heat.
3. When the oil is hot, add onions, tomatoes and grated garlic to the skillet and saute for about 5 minutes or until the onions are translucent and the tomatoes are soft
4. Add salt, tomato paste, mustard and coconut aminos and continue to cook down to a thick paste-like texture
5. Next add yellow squash, julienned carrots and thyme
6. Continue to sautu00e9 for an additional 3 to 5 minutes then add 2 cups of water
7. Mix together well and bring to a boil (okay to increase the heat to high)
8. Then let the sauce cook down until a thick sauce forms
9. While sauce is cooking, place seasoned salmon, skin side up, on a sheet pan sprayed with cooking spray
10. Then place into the hot oven and broil for 5 to 8 minutes
11. 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
12. Next cover the fish stew and reduce the heat to low
13. Finally let the stew simmer for 10 minutes on low heat, then remove from the heat and serve warm