It does sound strange to put Thanksgiving and Salmon in the same title, but this was the night-before Thanksgiving meal that I served to incoming houseguests.
I made this fantastic salmon stew (sounds weird, but it’s SO good) called Salmon Moqueca. It’s a Brazilian fish dish with a coconut milk sauce. The salmon is marinated in a salsa-like mixture and then the whole thing is added to a vegetable coconut milk stew.
This is what’s amazing, though – the salsa! All by itself, it’s the best salsa I’ve ever made. I didn't use it all to marinate the fish. I kept quite a bit of it aside to serve on top of the stew. I've also made the salsa by itself to have with chips. I don’t know if it’s because I used fancy eye-talian canned tomatoes or TONS of cilantro (use parsley if you can’t stomach cilantro), but it’s awesome.
Here is the article on Food52 about the Salmon Moqueca and here is the actual recipe. I only changed a few tiny things: I left out the olive oil in the marinade/salsa; I cut the salt down to half a teaspoon from 1 teaspoon; and I used bottled clam juice for the liquid. Use original coconut milk. I’ve never been happy when I’ve substituted the light stuff. I loved the salmon, but, of course, any not so delicate white fish would do as well.