Moroccan Lamb Stew

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Ingredients:

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Salmon:
150 g Diced lambs
1 tin Chickpeas
1 tin Chopped tomatoes and tomato paste 1 small pack of Dried fruit (apricots, dates and/or raisins)
Sauce:
1-5oz jar of sun dried tomatoes
2 Tablespoons oil from sun dried tomatoes
3 Tablespoons minced garlic
1/2 cup vegetable stock
1-1/2 teaspoons dijon mustard
1-1/2 cups heavy cream
2 cups baby spinach 1/3 cup fresh grated parmesan cheese 1/2 cup diced onions
basil to garnish (optional)

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Method:

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Open sun dried tomatoes and drain into a bowl to reserve oil. Season salmon fillets with garlic salt, pepper, and Italian seasoning.

Heat a large skillet over medium high heat, add 3 T of oil from sun dried tomatoes and let begin to smoke.

Add in salmon fillets and cook 3 minutes, carefully turning to cook an additional 3 minutes. Remove from skillet and set aside.

In the same skillet, add in 2 Tablespoons reserved sun dried tomato oil over medium heat

Add in garlic, onions, and sun dried tomatoes, and sauté about 2 minutes.

Add in vegetable stock and dijon mustard, mix and let simmer 3 minutes.

Slowly add in heavy cream and stir until a creamy sauce forms. Add in spinach and parmesan cheese and mix. Allow spinach to wilt and cheese to melt, about 3 minutes.

Add salmon filets back in and spoon sauce over the top. Heat a few more minutes and serve warm.