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Steamed salmon on a vegie & tomato stew


  • Heat the oil in a large saute (or non-stick) pan and gently saute the onion and garlic until tender. Add the mushrooms, eggplant, tomatoes and stock. Mix well and add the peppers, artichokes and seasonings. Mix well and taste for seasoning.
  • Turn the heat down and cook until thickish. Then add the parsley, mix well, turn the heat down even more and top with the salmon in one layer. Cover and simmer for about 6-7 mins.
  • Serve the salmon on a bed of the stew in individual flat soup bowls.


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • ½ small jar mixed mushrooms, drained
  • ½ small jar antipasto eggplant, chopped
  • 1-2 cans diced tomatoes
  • ½ cup chicken stock
  • ½ small jar peppers, drained
  • ½ small jar artichokes, drained & halved
  • sea salt & freshly ground pepper
  • 2 tbsp chopped fresh parsley
  • 4 x 180 gm salmon steaks

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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