This is a super healthy dinner. Fresh salmon with stew of white beans and vegetables. It can sometimes be a challenge to
come up with new ideas for fish dinners. I have some great dishes here on my blog. You can find them in the recipe index/fish. Salmon is my family`s favorite but this stew can also be made with other fish types like halibut or cod.
come up with new ideas for fish dinners. I have some great dishes here on my blog. You can find them in the recipe index/fish. Salmon is my family`s favorite but this stew can also be made with other fish types like halibut or cod.
Vegetable stew with salmon
3 servings
2 tbsp olive oil
1 brown onion, chopped
3 garlic cloves, smashed
2 carrots
2 celery sticks
1/2 head of cauliflower
2 tomatoes
2 cans (each 14oz) large white beans
2 1/3 cup (600ml)chicken broth
1 large handfull of baby spinach
1/2 tsp salt
1/2 tsp freshly ground pepper
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
3 salmon filets (each 6 oz, 175g)
Lemonpepper
salt
1/2 tbsp olive oil
1/2 tbsp butter
- Dice celery sticks and tomatoes, slice carrots and break the cauliflower into small florets. Smash garlic and finely chop the onion
- Rinse the white beans in cold water and drain. Set aside
- Heat the olive oil in a dutch oven or large saucepan on medium heat. Add onion, garlic, carrots and celery. Cook for 5 min until the onion is soft.
- Pour in the stock, herbs and tomatoes. Bring to boil and turn down the heat to low. Let it simmer for 10 minutes.
- While the stew is cooking, fry the fish filets in a frying pan on medium-high heat.
- Add white beans, cauliflower florets, salt and pepper and simmer 5 minutes or so until the cauliflower is tender.
- Finaly add the spinach, stir and cook for a minute until spinach leaves has wiltered.
- Ladle the stew into bowls and top with a fish filet.
3 servings
2 tbsp olive oil
1 brown onion, chopped
3 garlic cloves, smashed
2 carrots
2 celery sticks
1/2 head of cauliflower
2 tomatoes
2 cans (each 14oz) large white beans
2 1/3 cup (600ml)chicken broth
1 large handfull of baby spinach
1/2 tsp salt
1/2 tsp freshly ground pepper
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
3 salmon filets (each 6 oz, 175g)
Lemonpepper
salt
1/2 tbsp olive oil
1/2 tbsp butter
- Dice celery sticks and tomatoes, slice carrots and break the cauliflower into small florets. Smash garlic and finely chop the onion
- Rinse the white beans in cold water and drain. Set aside
- Heat the olive oil in a dutch oven or large saucepan on medium heat. Add onion, garlic, carrots and celery. Cook for 5 min until the onion is soft.
- Pour in the stock, herbs and tomatoes. Bring to boil and turn down the heat to low. Let it simmer for 10 minutes.
- While the stew is cooking, fry the fish filets in a frying pan on medium-high heat.
- Add white beans, cauliflower florets, salt and pepper and simmer 5 minutes or so until the cauliflower is tender.
- Finaly add the spinach, stir and cook for a minute until spinach leaves has wiltered.
- Ladle the stew into bowls and top with a fish filet.
I often use canned beans instead of cooking them from scratch. Just remember to rinse them well under cold water.
You don`t have to use the same vegetables I have, use whatever you have in your fridge. Remember that they have different cooking times so you dont throw them all in together. Overcooked and mushy vegetables is the worst.
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