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Salmon Moqueca

This recipe contains salmon fillets, organic coconut milk, olive oil, whole tomatoes, olive oil and more.
4 Servings - 20 min -
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Servings:4  | Calories:535 | Total Fat:31g  | Chol:99mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 31g
48 %
Sat Fat 12g
60 %
Total Carb 27g
9 %
Fiber 6g
24 %
Sugars 12g
Cholesterol 99mg
33 %
Sodium 739mg
31 %
Protein 44g
87 %
44% Salmon fillets
27% Others combined
16% Organic coconut milk
11% Olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 1/2 pound wild salmon fillets
28 oz. can of peeled whole tomatoes, undrained
1 onion, peeled and roughly chopped
1 cup cilantro, chopped
2 garlic cloves, cut in half
1 Serrano chile pepper, stemmed and cut in half (use the seeds, too, if you want your stew to be pretty spicy)
1/4 cup lime juice
1 tablespoon olive oil
1 teaspoon sea salt
2 tablespoons olive oil
1 large sweet potato, peeled and diced
1 zucchini, chopped
1 green pepper, chopped
1 red pepper, chopped
1/2 cup water (or fish stock)
3/4 cup organic whole coconut milk
1/2 cup minced green onion (bottom parts only)- for garnish
1/2 cup cilantro, chopped- for garnish

Directions : View recipe directions on
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