Spinach, Fennel and Coconut Milk Salmon

Ingredients

  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 shallot, sliced
  • 2 garlic clove, sliced
  • 1 fennel bulb, thinly sliced 
  • 1⁄2 tsp chili flakes
  • 1⁄2 tsp turmeric
  • 2 tsp cumin
  • 3 cups spinach, roughly chopped
  • 1 can full-fat coconut milk
  • 2 cans (213g) Gold Seal Wild Pink Salmon
  • Juice of 1 lemon
  • Salt and pepper, to taste

Directions

  1. Melt butter and olive oil in a medium frying pan over medium-low heat.
  2. Saute shallot, garlic, fennel, chili flakes, turmeric and cumin for 7-10 minutes or until translucent.
  3. Add spinach and cook down until wilted.
  4. Add coconut milk and stir to combine. Bring to a gentle simmer.
  5. Remove bones from salmon. Add salmon and lemon juice and cook until warmed through, 7-10 minutes. Be careful not to break up the salmon. Season with salt and pepper, to taste. 

Tips and Tricks

Serve with rice or quinoa pilaf.