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
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Baked Fish Recipe Provencal
Classic French food & an easy fish recipe. A quick dinner with just 15 minutes cooking time. Serve with potatoes or rice.
Get this fish recipe & shop ingredients online:
Preheat the oven to 220°C fan-forced. Place fish on a baking paper-lined oven tray. Spray with oil, sprinkle over crumbs. Spray with oil. Bake for 10-15 minutes until just cooked through. Meanwhile, for sauce, drain tomatoes through a sieve placed over a bowl, discard liquid. Coarsely chop the tomatoes. Heat oil in a large sauté pan over medium heat. Add onion and cook, stirring, for 5-8 minutes or until very soft. Add garlic and stir for a few seconds. Add tomatoes and wine; and simmer for 5 minutes. Add capsicum, olives, capers and parsley. Season to taste. Place fish among plates, top with sauce and spoon over aioli.
Prep mins: 15
Cook mins: 15
Servings: 4
Ingredients
4 180g skinless blue eye trevalla fillets
Woolworths Select olive oil spray
¼ cup Woolworths 'Free from Gluten' breadcrumbs lemon and herb
400g can Woolworths Select whole peeled tomatoes
2 tablespoons Woolworths Select Australian extra virgin olive oil
1 large red onion, thinly sliced into rounds
1 garlic clove, thinly sliced
½ cup dry white wine
2 roasted red capsicums, sliced, from the deli counter
8 pitted Woolworths Select Kalamata olives, quartered lengthways
2 tablespoons baby capers
½ cup coarsely chopped fresh continental parsley
Aioli, to serve
Directions:
1. Preheat the oven to 220°C fan-forced. Place fish on a baking paper-lined oven tray. Spray with oil, sprinkle over crumbs and press to coat. Spray with oil. Bake for 10-15 minutes until just cooked through.
2. Meanwhile, for sauce, drain tomatoes through a sieve placed over a bowl, discard liquid. Coarsely chop the tomatoes.
3. Heat oil in a large sauté pan over medium heat. Add onion and cook, stirring, for 5-8 minutes or until very soft. Add garlic and stir for a few seconds. Add tomatoes and wine; and simmer for 5 minutes. Add capsicum, olives, capers and parsley. Season to taste.
4. Place fish among plates, top with sauce and spoon over aioli.
Tip1: Swap blue eye trevalla for other white fish fillets such as ling in this recipe.
Tip2: Serve with baked jacket potatoes or steamed long grain rice.
Tip3: Add ½ tsp Tabasco sauce or ¼ tsp dried chilli flakes with the tomatoes for a spicy sauce.
Remember to subscribe to the Woolworths YouTube channel for more delicious recipe ideas each week:
Watch more great Fresh Ideas recipe videos in the Fresh Ideas video playlist:
Shop all the ingredients from this recipe and more on Woolworths' website :
Thai Baked Salmon, simple one pot recipe
Get full recipe here
A super simple Thai fish recipe. Made with coconut milk and aromatic Thai herbs, all in one pot and cooked in less than 15 minutes. Just have some rice ready to go with it.
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Recipe Salmon Provencal
Recipe - Salmon Provencal
INGREDIENTS:
●3 large plum tomatoes, coarsely chopped
●3 shallots, coarsely chopped
●1 Tbsp chopped fresh tarragon
●1 Tbsp chopped fresh basil
●1 Tbsp chopped fresh chives
●1 Tbsp fresh lemon juice
●1 Tbsp balsamic vinegar
●Salt
●2 Tbsp olive oil
●4 salmon fillets, about 5-6 ounces each Freshly ground black pepper
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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