Email to Cat      

Salmon: Poached Salmon Provencal

Source of Recipe


Adapted from "Seriously Simple"






List of Ingredients



• -- Sauce --
  
• 1 fennel bulb
  
• 1/2 lb. cremini mushrooms
  
• One 28-ounce can reduced-sodium peeled and diced tomatoes
  
• 2 Tbsp olive oil
  
• 2 tsp finely minced garlic
  
• 1/8 tsp crushed red pepper flakes
  
• 1/2 tsp herbes de Provence
  
• 1/3 cup mixed olives, pitted and halved
  
• 1/4 tsp freshly ground black pepper
  
• 1/2 tsp salt
  
• About 2 Tbsp coarsely chopped parsley
  
• .
  
• -- Salmon --
  
• About 1-1/2 cups tomato juice from canned tomatoes
  
• 1-1/2 cups dry white wine
  
• 2 cups water
  
• 1/2 tsp herbes de Provence
  
• 1/2 tsp salt
  
• 1-1/3 lbs. salmon fillet, about 1-inch thick, cut into 4 pieces, bones removed
  






Instructions



1. To prepare the sauce: Trim the fennel stalks from the bulb. Cut the bulb in half lengthwise, then crosswise, into 1/8-inch thick slices. Wipe the mushrooms with a damp paper towel. Trim the stems and slice the caps thinly.
   
   
2. Drain the tomatoes, reserving the juice. Set both aside.
   
   
3. In a large skillet, heat the olive oil over medium-low heat. Saute the fennel until it's soft and beginning to turn golden, about 7 to 10 minutes. Turn heat to medium-high. Add the mushrooms, pressing down with a spatula. Let the mushrooms cook, without turning, 2 minutes. Then continue cooking, turning occasionally, 5 minutes. Add the garlic during the last minute. Stir in the tomatoes, crushed pepper, herbes de Provence, olives, salt and pepper. Simmer 5 minutes. Keep warm.
   
   
4. To prepare the salmon: In a large (10-inch) skillet, combine the juice from the tomatoes with the wine, water, herbes de Provence and salt. Bring to a boil. Put the salmon into the pan, skin-side down. Cover and reduce the heat. Cook at a gentle simmer about 10 to 12 minutes. Test for doneness. Use a wide spatula to remove the fish from the liquid. Discard the skin.
   
   
5. Strain 1/2 cup of the poaching liquid into the sauce, blending well. Stir in the parsley. Spoon the sauce over the fish and serve.
   
   Makes 4 servings.