Salmon Marmitako Recipe

Who doesn’t like a good spoon dish? They are delicious, warm and feel very good to us. Although sometimes they are heavy, it does not always have to be that way, as there is low-calorie and very balanced options, as in the case of this salmon marmitako recipe. Full of contrasts and flavors from the sea, this dish stands out for its wonderful omega 3 content courtesy of its star product.

The marmitako is a traditional dish very typical of the northern areas of Spain such as Asturias, the Basque Country and Cantabria. Discover its flavors and stay with us to enjoy this fantastic recipe and discover how to make salmon marmitako easily and simply. If you prefer a recipe for marmitako with Thermo mix, follow the link.

Ingredients to make Salmon Marmitako:

• 2 salmon fillets without skin or bones
• 1 large potato
• 1 piece of sweet onion
• 1 clove garlic
• 1 dessert spoon of sweet paprika and dill
• 10 milliliters of olive oil
• 1 bunch of fresh chopped parsley
• 2 ripe plum tomatoes
• 2 pinches of salt
• 2 glasses of water with a dissolved fish stock cube
• 2 tablespoons apple cider vinegar or white
• 1 piece of green pepper

How to make Salmon Marmitako:

1. In a food processor put the garlic and the tomato cut into cubes. Chop until a fine purée is made, take it out and reserve for later.
2. Now put a casserole to heat with a jet of oil. While heating over low heat, cut the pepper and onion into finger-sized pieces. Sauté for 6 minutes over low heat and stir from time to time.
3. Add the tomato and crushed garlic, stir and cook for four more minutes. Add a little salt to release its liquids and mix the flavors. Cover and let it cook slowly.
4. After this time, add the spices, the dill and the paprika, stir and cover again, letting it cook while you continue with the next step. Try to keep it at a low temperature to prevent the sauce from sticking.
5. Peel and mash the potatoes into large pieces, put them in the stew. By making that cut to the potato, it will release its starch and thicken the broth without the need for flour or thickeners.
6. Trick: To click a potato you just have to plunge the edge of the knife into it and twist so that it is cut in a deformed way and by slices.
7. Cook uncovered for 3 minutes and prepares a smoke or fish broth. If you don’t have smoke at that time, use a stock cube dissolved in warm water, it will also be very delicious. Pour it into the casserole.
8. Now add the vinegar and stir. Let the potatoes cook for 15 minutes over low heat and cover the casserole. In this way, they will be tender and release all the starch so that the willow thickens naturally.
9. After the time, finally add the salmon. Cut it into cubes the size of two fingers wide, add them and stir holding the pot handles. The juices will be mixed and the salmon will be bathed. Do not let it cook for too long so that it is ready, 8 minutes covered over medium heat will be enough.
10. You will have your salmon marmitako ready! Plate and serve with some freshly chopped fresh parsley. You can accompany it with some bread to dip it with the stew sauce.