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Stewed Salmon and Brown Rice

Submitted by Sarah Lundy (Jacksonville District) Posted April 2, 2015


  • 1-2 Cans of Salmon
  • Onions
  • Bell pepper
  • Herb garlic
  • Black pepper
  • Crush red pepper or cayenne pepper
  • Your favorite vegetables


Empty can of Salmon in medium size bowl, de-bone (save liquid in a separate bowl or cup). In a medium size skillet, sauté chopped onions and bell pepper.  Don’t allow the onions and bell pepper to cook until limp. Pour Salmon in the pan and season with herb garlic seasoning, black pepper, crushed red pepper or cayenne pepper (if you really like it spicy).  Use preserved liquid (you choose the amount) to moisten Salmon. Continue to cook over low heat until Salmon is warmed throughout. 

Serve Salmon over brown rice with the following sides:  mixed vegetables, spinach or brussel sprouts.