Flaky and tender salmon in a classic Puerto Rican guisado.
By Emma Betancourt | @emmas.agenda
Most people are familiar with carne guisada or pollo guisado. With this recipe, I wanted to try something different by making this salmon stew. I use the same foundation of seasonings and meat preparation style but substitute the meat with fish instead. Perfect for those cutting back on poultry and beef.
Because we are using salmon, the guisado comes together much quicker, making it perfect for a weeknight meal! You can adjust how much liquid your guisado has by controlling the broth you add in. Some people like it with a lot of liquid, so the rice you serve it with can soak up all the flavor, while others prefer less. So you can adjust the amount of broth and seasonings to your liking. You are the boss in your kitchen! :)
I grew up half-Mexican and half-Puerto Rican in California. Since it was easier to find Mexican ingredients in Cali than it was to find Puerto Rican ingredients, my mother would cook mostly Mexican dishes. As much as I loved the Mexican classics, I craved more classic Puerto Rican dishes in my life as well. As an adult, I made it a goal to cook more of the traditional recipes I’d eat with my Nana when I visited her in Puerto Rico. This journey sparked my interest in growing my own vegetables and even attempting to make my own seasonings to honor the way my Puerto Rican grandmother would cook. When I found Loisa a few years ago, as I was looking for an Organic Sazón that didn’t contain any artificial dyes, my classic Puerto Rican dishes started to get even better. Now, I even get Loisa’s refill bags on subscription because they've become so essential in my kitchen. These seasonings have helped my food taste as good as my Nana’s (well, almost, because let’s be honest…nothing is ever as good as our abuelitas!)
1 lb salmon
4 tsp of Loisa Sazón
2 tsp of Loisa Adobo
3 tbsp of olive oil (or oil of your choosing)
- 3 carrots - sliced diagonally into ¼” pieces
- 4 potatoes - sliced into ¼” pieces
¼ to ½ cup tomato sauce
¼ cup Sofrito
- 3-4 cloves of minced garlic
- A few sprigs of cilantro or culantro
2-4 cups vegetable broth (depending how much liquid you like)
- Handful of olives, sliced or whole
oregano to taste
salt to taste
- Heat 2 tbsp of oil in a skillet over medium heat. Sear the salmon on both sides just until browned. The salmon will not be completely cooked but that is okay - we will finish cooking it later. Set the salmon aside.
- In the same pan, add your Sofrito and cook for a few minutes.
Next, add in your garlic and sauté until fragrant. Add in your carrots, potatoes, cilantro, and olives. Mix everything around.
- Pour in your broth, mix, and cover. After 10 minutes, check the firmness of the carrots and potatoes with a fork. The fork should easily slide through, but the veggies should still be a little firm because we'll continue to cook them a little longer.
- Add in the salmon, cover, and cook altogether for about 15 minutes - or until your salmon is cooked through.
- Taste for seasonings and serve! I recommend serving with rice and a few slices of aguacate. :)