In a pan, heat the sesame oil over medium heat. Fry the fennel for 2 to 3 minutes. Remove the fennel from the pan and reserve on a plate.
In the same pan, fry the cubes of salmon for a 1 to 2 minutes on each side
In a pot, bring the Haiku Tom Yum soup to a boil. Add the cooked quinoa, salmon and fennel. Stir.
Divide the soup into four bowls and sprinkle with coriander leaves.
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