Summary

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

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Instructions

1. Thaw the salmon.
2. 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.
3. In the meantime, wash the peppers and chilli and cut into small pieces. Cut the salmon into not too small pieces.
4. 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.