Name: SALMON STEW WITH FENNEL AND LEEKS IN LOW-SUGAR, LOW-GI CURRY
Yield: 4 servings
Ingredients: 4 salmon fillet; 1 fennel; 2 leek white; 400 g of cherry tomato; 1 teaspoon of curry powder; 1 teaspoon of ground cumin; 1 teaspoon of turmeric powder; 200 g of quinoa

SALMON STEW WITH FENNEL AND LEEKS IN LOW-SUGAR, LOW-GI CURRY

Fennel, when cooked, has a much milder anise flavor and pairs wonderfully with salmon ❤. I love it! My husband ate it without complaining, even though he never wants to try raw fennel. For the kids, I made a section in the pan without fennel.

Low GI Public

Course: Main course

Preparation time: 0 minutes

Cost per serving: 4,03 €

Energy: 537 kcal / serving

Nutritional score:

Instructions

1. For 4 people:
- 3 salmon fillets 🐟
- 1 fennel bulb
- 2 leeks 💚
- 1 can of cherry tomatoes with juice (400g) 🍅
- 1 tsp curry powder, 1 tsp cumin, 1 tsp turmeric (more or less to taste)
- whole wheat couscous (GI=50) or quinoa for #glutenfree
2. 1⃣ Slice the leeks and finely chop the fennel (set aside the small leaves). Cook the vegetables in a pan with olive oil and a small glass of water until they are very tender.
3. 2⃣ Pour in the can of tomatoes and add the spices, as well as the salmon fillets cut into large pieces. Season with salt and pepper. Simmer until the salmon is cooked.
4. 3⃣ Meanwhile, cook the couscous (pour boiling water over it and let it sit covered for 5 minutes, then melt a large piece of butter or margarine in it) (or cook the quinoa for 10 minutes).
5. Serve the couscous and the salmon stew. Garnish with the small fennel leaves on top for decoration and flavor 😋.
6. Personally, I took 4 small tablespoons of couscous and arranged them around the plate. I almost always eat on a small plate.