Creamy Salmon, Fennel & Greens
This recipe comes to you with midweek ease and cooler winter evenings in mind. Canned Alaskan salmon is always worth having in your pantry for times like this! Alaskan salmon is generally wild caught which means it's free from additives fed to farmed salmon - look out for a reputable brand.
What I love about this recipe is it actually freezes really well. You might consider doubling the recipe and then freezing in portions for busy weeks ahead. I love it on a bed of rice, or just as it is.. with some buttery bread to soak up the deliciousness, of course. Make sure to check the bottom of this page for a variety of ways to enjoy this dish.
2 x 400g canned wild Alaskan salmon (chopped into chunks)
2 brown onions
2 tbs olive oil
4 celery sticks (finely chopped)
2 fennel bulbs (finely chopped)
4 zucchini (chopped)
4 garlic cloves (finely diced)
8 sprigs thyme
2 litres chicken or vegetable stock
280g spinach leaves
Salt & pepper, to taste
In a large pot, heat oil and add onions, frying gently for 10 minutes or until soft and brown. Add celery, fennel, garlic, zucchini, thyme, chicken stock and a pinch of salt. Bring to the boil and then simmer gently for 15-20 mins, or until the veggies are soft.
Add cream, spinach and salmon and stir gently to combine, Simmer for a further 10-15 mins until the salmon is heated through and the sauce has thickened. Season to taste.
To serve, add a few sprigs of fresh thyme and black pepper - and have a look at the variations below.*
This recipe is suitable to freeze. To freeze. Portion into freezer-friendly containers and freeze for up to 3 months.
*This dish is filling and delicious on its own but if you’d like to switch it up every night of the week, try these ideas:
Add crumbled feta on top.
Serve with noodles.
Serve with rice or quinoa on the side.
Add a sprinkling of mozzarella on top and some crusty sourdough bread.
Add a blob of green pesto.
Serve with creamy white bean puree.
Serve with cauliflower mash on the side.
Eat for breakfast with a fried egg on top.
Add a spoonful of chilli jam.
Stir through some cooked pasta.