A healthy fish dinner.

Ingredients

  • 2 large carrots, diced
  • 2 large onions, finely chopped
  • 1 medium sweet potato, peeled and diced
  • 10 baby new potatoes, cut in half lengthways
  • a handful of frozen peas
  • 100 g green beans, chopped into 2 cm pieces
  • 6 tbsp olive oil
  • 1 vegetable stock cube
  • 4 tbsp low sodium soy sauce
  • salt, pepper
  • 4 tbsp fresh tarragon, chopped
  • 300 g salmon, skinned, diced
  • optional for creaminess: 200 g creme fraiche
  • 4 tbsp fresh chives, chopped

Method

Portion: 4
Preparation: 10-15 minutes to chop, cut and dice
Cooking time: 4-5 hours on low or 2-3 hours on high

  1. Place all ingredients up to the tarragon into the slow cooker.
  2. Cook on low setting for 4-5 hours or on high for 2-3 hours.
  3. Add the tarragon and the salmon to the slow cooker and stir well. Turn up the heat to high.
  4. Cook for a further 30 minutes on high setting until the salmon is just cooked.
  5. Before serving stir in the creme fraiche and chives.
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