Spinach, Fennel and Coconut Milk Salmon
This Coconut milk salmon with delicious spinach and fennel is easy to make! The only hard part is choosing between rice or quinoa to have it with.
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Plate
Ingredients
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 shallot, sliced
- 2 garlic clove, sliced
- 1 fennel bulb, thinly sliced
- ½ tsp chili flakes
- ½ tsp turmeric
- 2 tsp cumin
- 3 cups spinach, roughly chopped
- 1 can full-fat coconut milk
- 2 cans (213g) Gold Seal Wild Pink Salmon (Traditional)
- Juice of 1 lemon
- Salt
- pepper
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