Ah, I’m happy to be settled back into my old stomping ground of Lisa at Home. From now on I’ll be posting from here exclusively and attempting to do so more regularly, too!
Over the past couple of weeks I’ve been trying to meal plan– you should know this does not come easy to me at all. I’ve tried and failed numerous times but I’m giving it a go once more. It seems that I’m not alone in this so I’m going to try and put up meal plans on Friday for the following week (for those of you who want to try, too or just want some ideas!). So far its worked out pretty darn well! It takes a little time at the front end but it’s wonderful to not have to run to the supermarket after a long work day. Times they are a changin’ as Luke and I settle into our adult lives (i.e.: having real jobs because let the record show- I do not feel like a real adult in any way).
Last night’s meal became one of my favorites from the first bite. It was so easy and absolutely delicious. Perfect for a week night and easily adaptable to suit your preferences. Also perfect for those who are afraid of cooking salmon because of its narrow “doneness”window. Serve with brown rice or another grain and enjoy!
Salmon with Fennel and Parsnips in Coconut Broth
2 Tbs olive oil
1 leek, washed and sliced
3 cloves garlic, minced
1 fennel bulb, diced
3 parsnips, scrubbed and diced
1 cup vegetable stock
1 cup coconut milk (I use the kind in the aseptic container at the store)
12 oz salmon skinned and cut into chunks
In a large dutch oven (or sauce pan), heat olive oil and cook the leek, garlic, fennel, diced parsnips over medium heat for about 5-8 minutes being careful not to brown. Add vegetable broth, coconut milk, salt and pepper, cover the pan and allow to simmer for about 10 minutes until parsnips are cooked through.
Add the salmon, cover and let it simmer for another 3-5 minutes or so, until it turns light pink. Enjoy!