🌮 Mexican · Main · Medium difficulty · Pescatarian
Keto Mexican Salmon Slow-Simmered Stew
A keto slow-simmered stew with salmon, cumin, smoked paprika and chilli, Mexican flavours and no gluten.
- Prep time
- 15 min
- Cook time
- 40 min
- Total time
- 55 min
- Servings
- 4
- Calories
- 461 kcal
- Protein
- 27 g
- Carbs
- 5 g
- Fat
- 37 g
- Course
- Main
About this Mexican stew
Keto Mexican Salmon Slow-Simmered Stew is a Mexican main built around salmon fillets (about 500 g). It takes about 55 min from start to finish, 15 minutes of prep and 40 minutes of cooking, and serves 4.
Cooking method: stew. Difficulty is rated medium. Pescatarian, and marked gluten-free in our data.
Good for: keto, meal prep, one-pot wonders.
Ingredients
Quantities are for 4 servings. Change the servings in the app to rescale them automatically.
- 4 salmon fillets (about 500 g)
- 400 g canned tomatoes
- 2 cups bell pepper, chopped
- 2 carrots, chopped
- 1 onion, diced
- 300 ml gluten-free stock
- Seasoning: cumin, smoked paprika and chilli
- Sauce: 2 tbsp lime juice and 2 tbsp olive oil
- 2 tbsp olive oil
- 1/2 avocado, sliced
- Salt and black pepper, to taste
Method
Step 1. Brown the salmon in batches in a heavy pot; set aside.
- Heat
- Medium to high, stir or flip now and then
- Look for
- Golden-brown edges, a steady sizzle and a toasty smell.
- Why it matters
- Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
- Avoid
- Overcrowding the pan: the temperature drops and food steams. Cook in batches.
Step 2. Soften the onion and carrots in the same pot for 5 minutes.
- Heat
- Medium to high, stir or flip now and then
- Look for
- Golden-brown edges, a steady sizzle and a toasty smell.
- Why it matters
- Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
- Avoid
- Overcrowding the pan: the temperature drops and food steams. Cook in batches.
Step 3. Stir in the cumin, smoked paprika and chilli and tomatoes.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 4. Return the salmon, add the stock and bring to a boil.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 5. Cover and simmer for 54 minutes until tender and the sauce thickens.
- Heat
- Low, with small lazy bubbles
- Look for
- Small bubbles break the surface gently; the sauce thickens and the food turns tender.
- Why it matters
- Gentle, steady heat softens tough fibres and lets flavours blend without drying things out.
- Avoid
- Letting it boil hard, which toughens meat and reduces the liquid too fast. Lifting the lid too often loses heat.
Step 6. Adjust the seasoning and serve with coriander and lime wedges.
- Heat
- Warm plates
- Look for
- Hot food on warm plates with a fresh, bright garnish on top.
- Why it matters
- Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
- Avoid
- Waiting too long: the dish cools and crisp parts go soft.
Chef's tip
Cook in olive oil or avocado oil and add sliced avocado for extra fat.
Equipment you will need
- Heavy pot with lid
- Wooden spoon
- Plate for browned meat
Nutrition per serving
Estimated per serving: 461 kcal, 27 g protein, 5 g carbohydrate and 37 g fat. Roughly 23% of the energy comes from protein, 4% from carbohydrate and 72% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook Keto Mexican Salmon Slow-Simmered Stew
Substitutions and variations
- Brown the meat in batches for deeper flavour before adding liquid.
- Use lentils or chickpeas for a meat-free version and shorten the simmer time.
- Stews taste better the next day; cool, refrigerate and reheat until piping hot.
Frequently asked questions about Keto Mexican Salmon Slow-Simmered Stew
How long does Keto Mexican Salmon Slow-Simmered Stew take to make?
It takes about 55 min in total: 15 minutes of prep and 40 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 461 kcal, with 27 g protein, 5 g carbohydrate and 37 g fat. These are estimates for the recipe's 4 servings.
Is Keto Mexican Salmon Slow-Simmered Stew gluten-free?
It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.
Is it suitable for vegetarians or vegans?
It is pescatarian: it contains fish or seafood but no meat or poultry.
How difficult is it to cook?
It is a medium-difficulty recipe: it needs some timing and several steps, so read through the method before you start.
Can I make Keto Mexican Salmon Slow-Simmered Stew ahead or freeze it?
Yes. Cool it quickly, refrigerate for up to 3-4 days, or freeze for up to 3 months. Reheat until steaming hot throughout.
How many servings does it make?
This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.