2 Tbs olive oil
1 leek, washed and sliced
1 clove garlic, minced
1/2 fennel bulb, diced
2 parsnips, peeled and diced
2 cups chicken stock
1 13 oz can coconut milk
1/2 tsp salt
1/4 tsp fresh ground pepper
1/2 pound salmon, cut into chunks
juice of 1/2 a lime2 tbsp chopped fresh mint
Microgreens as garnish (optional)
Heat the olive oil and cook the leek, garlic and fennel for about 5 minutes until tender. Do not let them get brown. Add the diced parsnips, broth, coconut milk, salt and pepper.
Cover the pot and let it simmer for about 5-10 minutes until parsnips are tender. Add the salmon, cover and let it simmer for another 3 minutes or so, until it turns light pink. Add the lime juice and mint. Adjust seasoning.
Brazilian Chicken with Coconut Milk...I'm going to try that next...