This is another easy idea for salmon leftovers, a delicious salmon Provencal that you can top with puff pastry and is a one pot meal. The creamy sauce is the star of this dish. Made with white wine and thyme, and thickened with cream and a bit of flour, the flavor combinations are so delicious.
You can replace the salmon with any other flaky fish, such as cod or sea bass. In a pinch, you could even use tuna.
Salmon Provencal Recipes
salmon Provencal
Ingredients
- 2 cups salmon grilled or roasted
- 1/2 cup whipping cream
- 2 tablespoons butter
- 1 cup carrots diced
- 1 cup onion minced
- 1/2 cup peas
- 2 garlic cloves
- 1/3 cup white wine dry
- 2 cups stock fish or vegetable
- 1/4 teaspoon thyme dried
- 1 large Yukon gold potato cubed
- 1 ckage frozen papuff pastry optional
- Sea salt and black pepper
Instructions
- Shred the cooked salmon and reserve. In a bowl, whisk the flour and whipping cream and set aside.
- In a large pan, heat 2 tablespoons butter at medium heat. Sauté the minced onions and carrots till soft and translucent, about 10 minutes. Add the peas and garlic cloves and cook for 2 minutes longer.
- Add 1/3 cup white wine to the pan and allow the liquid to evaporate.
- Incorporate the fish stock, thyme and bring to a boil. Add the cubed potato and allow to boil for 10 minutes, till the potato is fork-tender.
- Add the flaked salmon to the mixture and cook for another 5 minutes. Season with salt and pepper.
- Serve the salmon stew with baked puff pastry.
- Puff pastry:
- Dust a clean surface with flour, and roll out the thawed puff pastry dough. Top with egg wash (one egg yolk and one teaspoon water), and bake at 400 F for 15 minutes, till golden brown.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Other ways to making Salmon Provencal
Marinate the salmon for an hour or more. Then, grill or bake the fish until flaky and tender. While the salmon is baking, prepare the sauce. Heat the olive oil and garlic in a skillet, then add the tomatoes and season to taste. Cook until soft. You can serve the salmon with the tomato-caper-basil sauce, drained tomatoes, and cucumbers. Mix the sauce well and let it come to a boil. Turn the heat down and remove the garlic.
After the fish has rested, add lemon juice and dill to the sauce. If desired, you can serve the fish with grilled vegetables. You can also grill cauliflower, red onions, and zucchini. While the fish is baking, you can also cook the tomatoes in a pan with olive oil and garlic. Then, add salt and pepper. After that, you can prepare the grilled vegetables and the arugula.
Then, prepare the sauce. The sauce is inspired by the Provence tapenades and has the perfect balance of sweetness and saltiness. It pairs perfectly with the char-grilled salmon and the Cabernet Sauvignon with its black fruit-cherry core. As an added bonus, this delicious dish can be eaten year-round, which is great news for those with dietary restrictions. The Mediterranean-inspired flavors of this delicious dish are not just seasonal but are also good for you.
To prepare the sauce, start by preparing the salmon. You can grill the fish or bake it. To make the sauce, heat the tomatoes, capers, and white wine. Stir the mixture until it is reduced by half. Once the salmon is done cooking, the tomatoes can be grilled. Once the tomatoes are roasted, add the arugula and cucumber. Pour the sauce over the salmon. This dish tastes wonderful whether you cook it in the oven.
To prepare the salmon, you can either bake or fry it. While the salmon is resting, you can prepare the tomatoes. To do this, simply cook them in a pan with olive oil and garlic for about two minutes. Sprinkle with salt, pepper, and basil. You can also serve the salmon with arugula and cucumber slices. You can enjoy this dish anytime. It has an authentic, summery flavor that will appeal to guests of all ages.
As you prepare the salad, you can prepare the tomatoes. They are cooked in a pan with olive oil and garlic. If you prefer, you can also grill the vegetables. The vegetables are cut into quarters and served with a lemon wedge. Provence-style dishes are timeless. The salmon is a delicious dish that will suit all occasions. Moreover, it is very easy to cook and you can enjoy it any time of the year.
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