Baked salmon in sauce Provencal

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Baked salmon in sauce Provencal

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  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings
  • Capable cooks

Spice up your regular midweek menu with colourful ingredients and have something to look forward to tonight!

Featured in
French recipes, Main recipes

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 2 red onions, halved, cut into wedges
  • 125ml (1/2 cup) dry white wine
  • 70g (1/4 cup) tomato paste
  • 2 x 400g cans diced tomatoes
  • 1 cup finely shredded basil, plus extra leaves, to serve
  • 225g (1 1/2 cups) pitted kalamata olives, halved
  • 4 x 220g pieces salmon fillet, pin-boned, skinned
  • Steamed green beans and
  • roasted Chat potatoes, to serve

Method

  • Step 1
    Heat oil in a large saucepan over high heat. Add garlic and onions, and cook, stirring, for 4 minutes or until onions have softened. Add wine and cook for 5 minutes or until reduced by half. Add tomato paste and cook, stirring, for 1 minute, then add canned tomatoes, basil and two-thirds of the olives. Stir to combine and season with salt and pepper. Bring to the boil, then remove pan from heat.
  • Step 2
    Preheat oven to 200C. Pour sauce Proven├žal into a deep, 23cm x 30cm ovenproof dish. Place salmon in sauce, then cover loosely with foil. Bake for 15 minutes or until fish is just cooked. Stand for 5 minutes before serving.
  • Step 3
    Divide salmon among plates, spoon over sauce and scatter with remaining olives and extra basil. Serve with green beans and roasted chat potatoes.

  • Low carb
  • Low sugar

Nutrition

  • 2796 kj

    Energy

  • 39g

    Fat Total

  • 8g

    Saturated Fat

  • 6g

    Fibre

  • 57g

    Protein

  • 143mg

    Cholesterol

  • 802.28mg

    Sodium

  • 8g

    Carbs (sugar)

  • 17g

    Carbs (total)

All nutrition values are per serve

Notes

Tip: Dress up this dish when entertaining; after removing the salmon from the oven, scatter the baked fish with 2 tbs each shredded flat-leaf parsley, lemon zest and roasted pine nuts.

  • Author: Dominic Smith
  • Image credit: Ben Dearnley
  • Publication: MasterChef

Source: taste.com.au

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