Summary

Ingredients

• 4 salmon fillet (s), frozen
• 3 large pointed peppers, red
• 1 bunch spring onion (s)
• 2 cloves garlic
• 1 tablespoon tomato paste
• 150 ml vegetable stock
• 200 ml cremefine
• 1 cup quinoa, large
• salt and pepper
• olive oil

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Instructions

1. Wash the quinoa hot and then bring to the boil with twice the amount of water and a little salt. Reduce the temperature and cook for about 20-25 minutes.
2. Cut the salmon fillet into approx. 2 cm cubes and fry briefly in a dash of olive oil in a hot pan and season with pepper. Then take it out and set it aside.
3. Roughly dice the peppers and fry briefly in another dash of olive oil. Cut the spring onions into small rings and finely dice the garlic. Add to the peppers and let them turn to glass. Salt and pepper.
4. Pour in the vegetable stock and reduce the temperature. Stir in the tomato paste and simmer gently for about 5 minutes. Add the salmon and simmer for 5 minutes. Stir carefully from time to time. Add the Cremefine or cream and season again if necessary. Thicken the sauce a little if necessary.
5. In the meantime, the quinoa should be done and the water should be boiled away. If not, you can drain it through a fine sieve. Fold into the sauce and serve as a pan dish or fold in a piece of butter and serve as a side dish.