Turmeric Vegetables with Salmon

Clean, rinse and cut fennel and peppers. Peel garlic, dice. Sauté in hot fat. Add vegetables and sauté briefly. Add coconut milk, boil once and season with turmeric, salt and pepper. Place salmon fillet on top of vegetables, season with salt, pepper and juice of one lemon. Cook in a closed saucepan over medium heat for 15 minutes.

Serve with long-grain rice.

Tip: If you can’t get coconut milk, you can easily make it yourself: blanch 4 tbsp. coconut rasps with 150 ml boiling hot water (scald), infuse for 10 min., pass through a sieve, squeeze out rasps a little bit.

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