Steamed Salmon and Vegetable Casserole
Steamed Salmon and Vegetable Casserole
Ingredients
- 1 fennel bulb, stems removed, cut into thin wedges
- 1 onion, thinly sliced
- 1 leek, cut into 1/2-inch (1-cm) thick slices
- 4 cloves garlic, thinly sliced
- 1/4 cup (60 ml) olive oil
- 2 tablespoons (30 ml) Pastis
- 8 baby potatoes, halved
- 3 tomatoes, each cut into 8 wedges
- 2 cups (500 ml) vegetable or chicken broth
- 2 cups (500 ml) green beans
- 1 1/2 lb (675 g) skinless salmon, cut into 4 steaks
- Salt and pepper
Instructions
- 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.
- 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.
Steamed Salmon and Vegetable Casserole