This is one of my favorite sweet & savory recipes from when I lived in France. It’s a super easy entree to digest and should soothe your gastritis.
The actual title of the recipe is “Salmon over its bed of apple sauce-fennel”. Fancy like we’d expect a French recipe to be, right? If you are vegetarian/vegan or not a fan of fish, you can still make this recipe by skipping the salmon.
Ingredients for 2:
- 2 salmon fillets with the skin (preferably wild)
- 2 apples (Granny Smith)
- 1 big fennel bulb
- 1 shallot
- 3 oz (about 100 ml) of canned coconut milk
- 1/2 tablespoon of coconut or olive oil
- 1 tablespoon of raisins or dried goji berries
- 1/2 teaspoon of dried fennel seeds
- 1/2 teaspoon of dried cumin
- Pinch of Himalayan salt and pepper
Wash the fennel and slice in thin pieces. Peel apples and slice in medium pieces.
Soak the raisins or goji berries in warm water. Slice the shallot.
Put the oil in a medium sized pan and sauté fennel for 10 minutes. Add in the sliced apples and cook for a few minutes on high heat. The apples will let their juice out but you will need to add water a few times in order to make apple sauce. Mix and add a few drops of water regularly.
Crush the fennel and cumin seeds. Lower the heat, add the spices, salt, pepper and drained raisins/goji berries. Cook until you get the consistency of apple sauce.
If you are going to have the salmon as well, cook it on a non-stick pan and high heat during 2 minutes on the skin side. You do not have to add any oil, as it is already a fatty fish, the pan should not stick. Add the coconut milk and sliced shallot. Lower the heat until fish is medium cooked.
Serve the fennel and apples and put the salmon on top for a beautiful presentation. To make it even nicer, use balsamic glaze on top of the salmon.
You’ll find below the original French recipe.
Healing Gastritis Naturally 