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
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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Roasted Provencal Salmon with Fennel
Ellie Krieger shows you how to make a simple salmon dish. Full recipe here:
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!
Pala Casino Dining: Salmon Provencal
Enjoy this easy and healthy recipe by Executive Chef Robert Camerota - Salmon Provencal! #PalaCasino
Fresh salmon oven baked fish recipe | Mediterranean Baked Fish in Tomato Sauce By Dawat Recipes IT.
Fresh salmon oven baked fish recipe | Mediterranean Baked Fish in Tomato Sauce.
A simple and healthy Mediterranean dish you can make in 35 minutes. The sour dough bread is crunchy on top and also soaks up the sauce on the bottom. So tasty!
✅ INGRDIENT
SALMON FISH(ANY KIND OF BIG FISH)
OLIVE OIL
TOMATOES
FENNEL SEEDS
OLIVES
CAPERS
ANCHOVIES
ONION
CHICKEN STOCK
SALT
PEPPER
BREAD
LEMON
PARSLEY
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#bakedfish #mediterraneanbakedfish #dawatrecipesit
Baked Salmon with Fennel, Tomatoes and Olives
For the complete recipe, click here: