Stew with salmon, fennel and quinoa
INGREDIENTS FOR 2 PERSONS- Yellow Curry Coco broth
- 300g salmon filet
- 75g spinach
- 1/3 of a fennel
- 150g quinoa
- Toppings: dill
Boil some water to cook your quinoa in. Cook them according to the packaging.
Cut the fennel into small long pieces. Fry them in a pan on medium heat during about 6 minutes. Make sure they are light brown when finished. Then add the spinach. After 2 minutes, add Brouillon.
Cut the salmon into small pieces of 2x3cm. Add the salmon to the pan and put the lid on. Let cook for about 4 minutes (not much longer or the salmon will be too far!).