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
Chef Fawmy prepares pan-seared salmon, mashed potatoes and olives with salsa verde.
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Baked Norwegian Salmon Tail Recipe
This is delicious. How to prepare, marinate and bake salmon tails. This can be done with a whole fish, salmon or trout it optimal. Norwegian Salmon I found to be the best quality (Chilean salmon is also good). Remove scales, score the skin, marinate for no less than 8 hours, then pop in the oven as high as the temp allows (230C or 550F) for about 7 minutes each side. The end result is a perfectly cooked, flavorful salmon, eat everything but the bone! Finish with an Auchentoshan Dark Oak Scotch and Catch 22 Rocky Patel cigar (corojo wrapper, aged Dominican and Nicaraguan long filler). * How to cut a Mangosteen as a bonus..
*Paleo diet, paleo recipe, paleo recipes.
Recipe Provencal Herbal Salmon - French easy cooking
Ingredient :
- Salmon (400gr)
- Melted butter (100gr)
- Salt and paper
- Herbal Provence
If you have any question, say it in the comment :)
Bon Appétit
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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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 Panko-Crusted Salmon | Barefoot Contessa | Food Network
Ina layers mustard and a panko topping on fresh salmon before it's seared and roasted!
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Panko-Crusted Salmon
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 35 min
Prep: 15 min
Inactive: 10 min
Cook: 10 min
Yield: 4 servings
Ingredients
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
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Ina Garten's Panko-Crusted Salmon | Barefoot Contessa | Food Network