Coconut Salmon Stew
recipe

A delicious and quick meal combining the creaminess of coconut, the freshness of fennel, the tang of lime, and the aromatic flavor of cilantro. Perfect for busy weeknight dinners!
Preparation Time: 30 minutes
Serving Size: 4

Ingredients:

- 400 g salmon fillet
- 1 can (400 ml) coconut milk
- 1 medium fennel bulb
- 1 lime (juice and zest)
- 1 bunch fresh cilantro
- 2 tbsp olive oil
- 1 garlic clove (minced)
- Salt and pepper to taste

Instructions:

1. Cut the salmon fillet into bite-sized pieces and season with salt and pepper.
2. Slice the fennel into thin strips.
3. Heat olive oil in a large skillet over medium heat. Add the minced garlic and fennel, and sauté for about 5 minutes until the fennel softens.
4. Pour the coconut milk into the skillet and stir well. Let it simmer gently for about 5 minutes.
5. Add the salmon pieces to the coconut milk and cook for another 5-7 minutes until the salmon is cooked through.
6. Squeeze the lime juice and sprinkle the zest over the dish. Stir in the chopped cilantro before serving.
Nutritional Information (per serving):
Calories: 450 kcal
Protein: 30 g
Carbohydrates: 10 g
Fat: 35 g
Fiber: 2 g

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