Sweet And Tangy Salmon Stew

• 1 pound wild salmon fillet
• 1/2 cup ginger teriyaki marinade
• 2 tablespoons olive oil
• 1 medium sweet onion, chopped
• 3 plum tomatoes, chopped
• 2 portobello mushrooms, chopped
• 1/3 cup balsamic vinegar
• 1/4 cup reduced-sodium soy sauce
• 1 tablespoon lemon juice, or to taste
• 1 teaspoon hot pepper sauce, or to taste
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/4 cup sliced almonds
• 1/4 cup sunflower seeds
• 1/4 cup flax seeds
• 1/4 cup sweetened dried cranberries (such as Craisins(R))
• 2 ounces crumbled goat cheese
• 4 naan breads

1. Rinse salmon and place in a container with a lid. Pour in teriyaki marinade; cover container. Chill in the refrigerator for 30 minutes or up to 2 hours.
2. Heat olive oil in a large skillet over medium heat. Add onion; saute until soft, 2 to 4 minutes. Stir in tomatoes and mushrooms. Cook until softened, 2 to 3 minutes. Add vinegar, soy sauce, lemon juice, and hot pepper sauce. Mix in turmeric, cinnamon, and cumin until fragrant, 2 to 3 minutes.
3. Move vegetables to the sides of the skillet and place salmon in the middle. Cook for 2 1/2 minutes; turn over and cook for another 2 1/2 minutes. Break salmon apart with a spoon and mix with the vegetables. Add almonds, sunflower seeds, flax seeds, and cranberries. Stir in goat cheese.
4. Heat naan bread one at a time in a skillet over medium-high heat. Toast 15 seconds; turn and toast another 15 seconds. Serve with salmon stew.

salmon fillet, ginger teriyaki marinade, olive oil, sweet onion, tomatoes, portobello mushrooms, balsamic vinegar, soy sauce, lemon juice, hot pepper sauce, ground turmeric, ground cinnamon, ground cumin, almonds, sunflower seeds, flax seeds, cranberries, goat cheese, breads

Taken from www.allrecipes.com/recipe/263224/sweet-and-tangy-salmon-stew/ (may not work)