Callaloo (sometimes calaloo or kallaloo) is a popular Caribbean dish originating in West Africa served in different variants across the Caribbean. The main ingredient is a leaf vegetable, traditionally either amaranth, taro or xanthosoma. We use spinach or kale in our version. This super healthy combination of salmon, sweet potatoes and veggies is hearty and satisfying. It's adapted from the Moosewood Restaurant Low-Fat favorites cookbook. Salmon, sweet potatoes, and healthy greens? Yes please!
- 1 1/2 cups chopped onions
- 2 garlic cloves
- 2 tsp. coconut oil
- 2 tsp fresh grated ginger
- 1 tsp. tumeric
- 2 tsp. coriander
- 1/2 tsp. thyme
- 2 1/2 cups water (or more)
- 2 cups diced sweet potatoes
- 2 cups kale or 3 cups spinach
- 1 cup okra
- 1 cup tomatoes
- 2 tbsp. lime juice
- 1/2 tsp. salt
- 1 cup coconut milk
- 1 pound Wild Alaska Salmon cut into chunks- skin off, pin bones removed
- Saute onions and garlic in coconut oil for 5 minutes until soft.
- Add ginger, tumeric, coriander, and thyme and saute for another minute, adding a bit more oil if necessary.
- Add water and sweet potatoes and bring to a boil. Simmer for 5 minutes.
- Add kale and okra and simmer another 5 minutes.
- Add tomatoes, lime juice, salt, and spinach (if using instead of kale) and cook an additional 3-4 minutes.
- Stir in coconut milk and salmon and simmer for 3 minutes.
- Turn off heat and let salmon "cook" in the hot soup for another 6 minutes or so until firm.