Steamed Salmon and Vegetable Casserole
Back
Steamed Salmon and Vegetable Casserole
Open in full-screen mode

Steamed Salmon and Vegetable Casserole

Preparation
20 MIN
Cooking
35 MIN
Servings
4

Ingredients

Preparation

  1. In a large saucepan, soften the fennel, onion, leek, and garlic in the oil. Season with salt and pepper. Add the pastis and reduce until almost dry. Add the potatoes, tomatoes, and broth. Bring to a boil.
  2. Cover and simmer gently for about 15 minutes. Add the beans and top with the salmon steaks. Cover and cook for about 10 minutes or until the beans are tender and the salmon reaches the desired doneness. Adjust the seasoning.

Note

At the end of cooking, you can sprinkle the salmon with fennel leaves or fresh herbs, to taste.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum