Get a fresh fillet of salmon and a variety of your favourite vegetables.
Chop the veggies.
Cover the bottom of a large pot with extra virgin olive oil. Make a soffritto/mirepoix with garlic, onions, cellery, carrots and leak.
Next add rest of the veggies and some herbs, sautee for 5 minutes, then add enough water to cover them. Boil for 15 minutes or until the potatotes are done.
Add salmon cubes and simmer for 10 minutes.Season with salt and pepper.
Serve with bread.
Copyright © The Enogastronomist — Learning begets hunger.©
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| Wild salmon and asparagus. |
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| Potatoes, variety of onions, garlic and j-artichoke. |
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| Cauliflower, broccoli, celery stalks and Brussel sprouts. |
Chop the veggies.
Cover the bottom of a large pot with extra virgin olive oil. Make a soffritto/mirepoix with garlic, onions, cellery, carrots and leak.
Next add rest of the veggies and some herbs, sautee for 5 minutes, then add enough water to cover them. Boil for 15 minutes or until the potatotes are done.
Add salmon cubes and simmer for 10 minutes.Season with salt and pepper.
Serve with bread.
Copyright © The Enogastronomist — Learning begets hunger.©