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Poached Salmon & Garbanzo Stew

Poached Salmon & Garbanzo Stew

Lately I've been in the mood for hearty food, it could be the climate; my body asking for more calories, I don't know, but I love the dishes I've coming up with lately, very healthy and balanced. Also very diverse.

This recipe yields 2 portions.


2 salmon fillets (250gr each, skin on)

2 cups of cooked basmati rice

1 jar of garbanzo beans (drained and washed)

3 big ripe tomatoes (chopped)

1 onion (chopped)

2 carrots (chopped)

2 celery sticks (chopped)

1 vegetable boullion

1 tablespoon of butter (for sautéing)

1 tablespoon of olive oil (for sautéing)

1/2 cup White dry wine like Sauvignon Blanc (for poaching)

1/2 cup of water (for poaching)

4 tablespoons of fresh dill (chopped)

salt & pepper to taste


1. Season the salmon fillets with a little salt. Put the wine, water, dill, in a sauté pan, and bring to a simmer on medium heat.

2. Place salmon fillets, skin-side down on the pan and cover. Cook for 5 to 10 minutes, depending on the thickness of the fillet, or to desired done-ness. I like it pretty pink so around 5 minutes is more than enough.

3. In another pan, sauté onion, celery and carrots in the butter and olive oil. Once the onion is transparent add in the garbanzo beans, the bouillon and the tomatoes, cook for 10 minutes on low heat until the tomatoes have become mostly sauce.

4. Serve warm and accompany with rice.


1. I cooked the basmati rice with a bit of garlic powder and turmeric.

2. A salad can also be serve with this dish, but I instead just sliced some avocado.



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