Name: Fennel stew with grilled salmon fillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: to taste Celtic sea salt; to taste Black pepper; 1⁄2 Tbsp Coconut oil; 1⁄2 piece Onion; 1 clove Garlic; 175 g Vine tomatoes; 250 g Fennel bulb; 1 piece Bay leaf; 100 g Salmon

Nightshade

Culicool

Grill

Dinner

Paleo

Fennel stew with grilled salmon fillet

 Clean the fennel, cut into quarters. Remove the core and cut into large pieces. 

 Wash the tomatoes, remove the green crown and cut into cubes. Peel and chop the onions. Peel and chop the garlic. 

 Heat oil in a pan and fry the onion and garlic for about 2 minutes. 

 Add so much water that the mixture is just below. 

 Add salt to taste &amp; the bay leaf. Bring to boil. 

 Put the lid on the pan and reduce the heat to low. Stew the vegetable dish in about 20 minutes. 

 Divide the salmon into 2 portions and coat with a little oil. 

 Heat a grill pan. Grill the salmon on the skin for about 4 minutes and then on the other side for 2 minutes. Of course this depends on the thickness of your salmon. 

 In the deep plate, pour the stew and place a grilled salmon on top. 

Fennel stew with grilled salmon fillet

Fennel stew with grilled salmon fillet

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