Should I marinate the salmon beforehand?

No, it is not necessary to marinate the salmon beforehand. It will be cooked in the stew with flavorful ingredients.

Should I skin the salmon before adding it to the stew?

Yes, it is recommended to skin the salmon before adding it to the stew.

What type of wine goes well with this stew?

A light, fruity white wine, such as a Sauvignon Blanc, pairs well with this dish.

Can I prepare the stew in advance?

Yes, you can prepare the stew in advance and reheat it later when you are ready to serve.

Salmon stew with fennel and ginger

Name: Salmon stew with fennel and ginger
Cook time: 20 min
Total time: 20 min
Yield: 4P
Ingredients: 2 cooking bags of brown rice; 2 tbsp olive oil; 800 g salmon fillet, skinless and boneless; 150 ml coconut cream; 600 ml vegetable broth; 2 cm ginger; 3 cloves of garlic; 1 large onion; 1 tsp turmeric; 150 g spinach; 1 small fennel; 1 tsp crushed fennel seeds; Black pepper from the mill, salt; 1 tsp smoked paprika powder; 2 bay leaves; A few sprigs of dill

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20min

•

Easy

A delicious, easy and healthy salmon and spinach stew with brown rice. Perfect as a nourishing lunch or a light yet filling dinner after a busy day. Thanks to the combination of salmon, spinach and brown rice, this dish is not only full of flavour but also a real fibre boost that keeps you satisfied for longer. An ideal comfort meal that comes together quickly and is good for your body.

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Ingredients

What do you need?

Quantity: 4P

2 cooking bags of brown rice
2 tbsp olive oil
800 g salmon fillet, skinless and boneless
150 ml coconut cream
600 ml vegetable broth
2 cm ginger
3 cloves of garlic
1 large onion
1 tsp turmeric
150 g spinach
1 small fennel
1 tsp crushed fennel seeds
Black pepper from the mill, salt
1 tsp smoked paprika powder
2 bay leaves
A few sprigs of dill

Preparation method

How do you make this?

Finely chop the onion and garlic and sauté in olive oil.

Add crushed fennel seeds, ginger, paprika, thyme, bay leaves, and turmeric and sauté briefly.

Add fennel.

Deglaze with broth, coconut cream, and season with pepper and salt, let simmer briefly.

Cook the Bosto brown rice + quinoa as indicated on the package.

Add spinach and let it wilt briefly, place the salmon cubes in and let simmer for another 4 minutes covered, finish with dill and serve together in a deep plate.