How To make Baked Salmon Provencale
Ingredients
4
each
salmon steaks, 3/4 inch thick
1
teaspoon
unsalted butter
1
teaspoon
olive oil
2
teaspoon
saffron thread
1
tablespoon
garlic, minced
1/2
teaspoon
tarragon
1/4
teaspoon
thyme
1
pn
sage
2
each
bay leaves, crushed
1
cup
plum tomato, coarsley chopped
9
each
greek olives, pitted, chopped
2 3/4
cup
white wine
1
cup
fish stock
1
teaspoon
herbal salt substitute
Directions:
Preheat oven to 400 degrees F. Wash and pat dry salmon steaks.
In a large, deep, ovenproof skillet or stovetop casserole over medium high heat, saute salmon briefly on each side in butter and oil (about 1 minute). Remove to a platter.
Add saffron, garlic, tarragon, thyme, sage, bay leaves, tomatoes, olives, wine, fish stock, and salt substitute. Bring to a boil. Lower heat and simmer for 10 minutes, uncovered.
Add salmon steaks. Remove pan from heat and place in oven. Bake until salmon is lightly pink and done to taste (10 minutes).
To serve, place salmon steaks on platter and spoon sauce over them.
How To make Baked Salmon Provencale's Videos
Pala Casino Dining: Salmon Provencal
Enjoy this easy and healthy recipe by Executive Chef Robert Camerota - Salmon Provencal! #PalaCasino
Salmon Provencal
Full recipe available at
Salmon Provencal means fried and baked salmon served with a fresh sauce made of tomatoes, red onion, and fresh herbs. You can have it all year round, and you'll feel the summer taste.
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Oven Roasted Salmon Provencal
Arnold makes an elegant yet easy roasted salmon dish. About Me
Chef and Restaurateur | Try one of my restaurants next time you’re in Nashville: Suzy Wong’s House of Yum, BLVD Nashville, PM Nashville
Drag Queen | Miss Gay America 2017 as Suzy Wong
Host and TV Personality | Top Chef, Food Network Star, Watch What Happens Live with Andy Cohen, Big Bad BBQ Brawl, Pickler and Ben, Chopped Junior (judge), Eden Eats, Log on and Eat, Lil B: Food Makes Me Happy
Former Professional Figure Skater
Check out my website for more inspiration!
arnoldmyint.com
Try some of my southern salts and spices:
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Cuisinart Simply Roasted Salmon & Fennel Recipe
Don't let the simple preparation of salmon fool you, it's really delicious!
Get the full recipe:
Beth's 15-Minute Cod Provencal | REAL TIME RECIPE
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BETH'S COD PROVENCAL RECIPE
Serves 1
INGREDIENTS:
2 tsp (10 ML) coconut oil (or any other cooking oil you prefer)
salt and pepper to taste
1 tsp (5 ml) Herbs de Provence
2 Roma tomatoes, diced
4 pitted kalamata olives, roughly chopped
1 tbsp (15 ml) capers
1/4 cup (60 ml) white wine OR 1 tbsp (30 ml) fresh lemon juice and 1 tbsp (30 ml) water
1 tbsp (30 ml) fresh flat leaf parsley, chopped
1 6 oz (170 g) piece of white cod
1 tsp (5 ml) olive oil
a pinch of fleur de sel sea slat
METHOD:
Melt oil on a medium-high flame, in a non-stick pan, until hot. Meanwhile, pat dry and season 1 side of fish with salt, pepper and herbs de provence. Place seasoned side down in a pan and sear until golden brown about 4-5 minutes.
Then flip the fish and turn the flame off. Allow to sit in hot pan 3-4 mins more until cooked through.
For sauce: melt oil in a pan, add tomatoes and salt and pepper to taste. Once they start to break down, add wine, then add olives and capers and reduce until thickened. Add fresh parsley.
Pour sauce out onto a plate, creating a bed. Place cooked fish on top, drizzle fish with olive oil, Fleur de sel sea salt and fresh parsley.
Enjoy!
Ina Garten's 5-Star Grilled Salmon | Barefoot Contessa | Food Network
Ina's soy sauce, dijon and garlic glaze is so simple, yet so perfect.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Asian Grilled Salmon
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 34 min
Prep: 5 min
Inactive: 20 min
Cook: 9 min
Yield: 6 servings
Ingredients
1 side fresh salmon, boned but skin on (about 3 pounds)
For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic
Directions
Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
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Ina Garten's 5-Star Grilled Salmon | Barefoot Contessa | Food Network