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Klishi Salmon and Sweet Potato Stew

Klishi Salmon and Sweet Potato Stew


  • 4 big tomatoes, chopped
  • 454 g crimini mushrooms, sliced
  • 2 medium sweet potatoes, cubed
  • 3 to 4 garlic cloves, minced
  • 2 tbsp Klishi spice
  • Salt, to taste
  • 2 tbsp olive oil
  • 400 g salmon fillets, sliced

Cooking Instructions:

  1. Prepare the vegetables. Chop tomatoes into small-sized chunks. Peel and cut the sweet potatoes into bite-sized cubes. Mince the garlic cloves. Clean the cremini mushrooms and set aside.
  2. Cut the salmon into desired slices. Add Klishi spice and evenly marinate it to the salmon.
  3. In a heated pan, sauté garlic in olive oil. Add the sliced tomatoes, stir well and let them cook down until they release their juices and become slightly mushy. Stir in the Kishi spice and mix thoroughly to infuse the flavors. Add Salt to taste.
  4. Add in the chopped sweet potatoes and the cremini mushrooms.
  5. Carefully add the salmon chunks into the stew. Be gentle to avoid breaking the salmon pieces. Let it simmer for a few more minutes until the salmon is cooked through. It usually takes about 5-7 minutes for the salmon to cook properly.
  6. Ladle the hot Salmon and Sweet Potato Stew into bowls. Garnish with fresh herbs like parsley or dill, if desired.
  7. Serve hot and enjoy your delicious Klishi Salmon and Sweet Potato stew!
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