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My goal was to get this done last Friday, but life intervened.  However, today is a beautiful Northwest day at the beach, and I could do this with the ingredients I had on hand.  The recipe is for Brazilian Salmon Stew (Moqueca), and I used wild caught Coho Salmon portions, in a braise of chopped garlic, green pepper, onions, fresh tomatoes, cilantro, and the surprise ingredient, coconut milk.  The salmon portions were skinless, then marinated in a mixture of lime juice, cumin, sweet paprika, s & p.  I've never skinned salmon before, and it's a good thing I didn't have company as there wasn't enough salmon left for more than 2...

 

The recipe called for layering the ingredients, but for just us I halved it, so ended up with only one layer, but no problem.  Used my trusty thrift store stoneware pan, no extra smoke.  Had to finish the meal with some garlic parmesan rolls from the freezer.  Like I said, easy and Nummy, as my husband said, but so simple in the kamado.  I used the dome as my casserole lid, so the salmon got a little color on it.  

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