Do I need to marinate the salmon beforehand?

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

Do I need to 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 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 brown rice and quinoa

Name: Salmon stew with brown rice and quinoa
Cook time: 20 min
Total time: 20 min
Yield: 4P
Ingredients: 2 cooking bags of Bosto brown rice + quinoa; 2 tbsp olive oil; 800 g salmon fillet without skin and bones; 150 ml coconut cream; 600 ml vegetable broth; 2 cm ginger; 3 cloves garlic; 1 large onion; 1 tsp turmeric; 150 g spinach; 1 small fennel; 1 tsp crushed fennel seeds; Freshly ground black pepper, salt; 1 tsp smoked paprika powder; 2 bay leaves; A few sprigs of dill

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20min

•

Easy

Delicious, easy, and healthy salmon and spinach stew. Together with the brown rice, you have a fiber bomb.

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Ingredients

What do you need?

Quantity: 4P

2 cooking bags of Bosto brown rice + quinoa
2 tbsp olive oil
800 g salmon fillet without skin and bones
150 ml coconut cream
600 ml vegetable broth
2 cm ginger
3 cloves garlic
1 large onion
1 tsp turmeric
150 g spinach
1 small fennel
1 tsp crushed fennel seeds
Freshly ground black pepper, 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 powder, 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 stated on the package.

Add spinach and let it wilt briefly, then add the salmon cubes and let it simmer for 4 minutes under a lid, finish with dill and serve together in a deep plate.

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