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Salmon in a creamy leek sauce

Posted on 22nd June 2017


2 salmon fillets

1 tin coconut milk

2 leeks, thinly sliced

1 handful of broccoli, chopped up

1 handful of cauliflower, chopped up

2 cloves garlic, cut into small squares

2 tbsp. bouillon stock powder



  1. Place the leeks, broccoli, cauliflower and garlic into a pot and pour the coconut milk over. Bring to a boil, turn down and cover to simmer for 5 minutes.
  2. Add the salmon fillets and bouillon stock powder.
  3. Stir gently
  4. Cover & let simmer for another 5 minutes.
  5. Serve with quinoa, wholegrain rice or a side of sweet potato chips.