Salmon Quinoa Pan with Coconut Milk and Paprika
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g wild salmon fillet (s)
- 250 ml coconut milk
- 1 red pepper (s)
- 1 bell pepper (s), yellow or orange
- 1 chilli pepper (s)
- 80 g quinoa, amaranth or wild rice
- 3 tablespoon tomato paste
- 1 tablespoon, leveled thyme
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Thaw the salmon.
- Wash the quinoa according to the package instructions and simmer gently in plenty of water for 20 minutes. Take off the stove and let it soak.
- In the meantime, wash the peppers and chilli and cut into small pieces. Cut the salmon into not too small pieces.
- Heat a pan and fry the peppers with the chilli. After about 5 minutes add the salmon and fry on all sides. Add coconut milk and 3 tablespoons of tomato paste and stir well. Season with thyme, salt and pepper and add the quinoa.
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