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
- 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
- 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.
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Slow Cooker Salmon Provencal
- 4 salmon fillets
- 1 onion, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained
- 1/2 cup pitted Kalamata olives
- 2 tablespoons capers, rinsed
- 1/4 cup fresh basil leaves, torn
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 1/4 cup dry white wine
- 2 tablespoons olive oil
- Lemon wedges for serving
- Fresh basil leaves for garnish
- In a large skillet over medium heat, warm the olive oil. Sauté the sliced onion and minced garlic until softened and fragrant.
- Transfer the sautéed onion and garlic to the slow cooker.
- Place the salmon fillets on top of the onion and garlic.
- Add the red and yellow bell pepper slices, drained diced tomatoes, Kalamata olives, capers, torn basil leaves, dried thyme, dried rosemary, salt, and black pepper to the slow cooker, spreading them evenly over the salmon.
- Pour the white wine evenly over the ingredients.
- Cover the slow cooker and cook on low for 2-3 hours or until the salmon flakes easily with a fork and the vegetables are tender.
- Carefully remove the salmon fillets from the slow cooker and transfer them to serving plates.
- Spoon the vegetable mixture over the salmon fillets, garnish with fresh basil leaves, and serve with lemon wedges on the side.
Tips for making Salmon Provencal
Common Mistakes to Avoid:
- Overcooking the salmon: To prevent dryness, ensure not to overcook the salmon in the slow cooker. It should flake easily but remain moist.
- Not draining the diced tomatoes: Be sure to drain the canned diced tomatoes to prevent excess liquid in the dish.
- Neglecting the wine: The white wine adds depth to the flavors; don’t skip it. However, use a wine you would enjoy drinking as its quality will affect the final taste.
- Adding herbs too early: Fresh basil should be added at the end to preserve its aromatic qualities; dried herbs can be added at the beginning.
Tips for Success:
- Layering: Arrange ingredients in the slow cooker with salmon on the bottom and vegetables on top to ensure even cooking.
- Adjust seasonings: Taste and adjust salt, pepper, and herbs before serving. This helps fine-tune the flavor to your liking.
- Check for doneness: Use a fork to check if the salmon flakes easily. Cooking times may vary slightly depending on your slow cooker.
- Garnish with fresh herbs: Adding a sprig of fresh basil or rosemary as a garnish enhances the visual appeal and aroma of the dish.
Recommend Sides and Beverages:
- Serve with a side of cooked quinoa or couscous to absorb the flavorful sauce.
- A crisp Sauvignon Blanc or a light Chardonnay complements the Mediterranean flavors.
- For a non-alcoholic option, try sparkling water with a splash of lemon or a citrus-infused iced tea.
- Freshly baked crusty bread or baguette slices are perfect for sopping up the savory sauce.
- A green salad with a lemon vinaigrette adds a refreshing contrast.
Ways to Serve:
- Plate the slow-cooked salmon and vegetables in shallow bowls, drizzling extra sauce on top.
- Consider serving over a bed of creamy polenta or mashed potatoes for a heartier meal.
- Make it a family-style dinner by placing the slow cooker in the center of the table for everyone to help themselves.
- Repurpose leftovers into a salmon and vegetable pasta dish by tossing them with cooked pasta and a bit of olive oil.
- Enjoy the dish as a filling for a Mediterranean-inspired sandwich or wrap with fresh greens and tzatziki sauce.
FAQs of Salmon Provencal
I'm Tracy F Hilton, a devoted culinary professional shaped by a mix of natural aptitude and refined skills from a top culinary school. In the dynamic kitchen environment, I'm a catalyst for seamless operations and timely, high-quality dish preparation. My culinary creations are a blend of art and skill, offering visually and gustatorily delightful experiences. A learner at heart, I'm continuously honing my craft, embracing new techniques, and culinary innovations. My positive, collaborative nature is amplified in fast-paced settings, showcasing my commitment to team efficiency and guest satisfaction. Each dish I present is a meticulous blend of tradition and innovation, promising an unforgettable dining experience that marries taste, aroma, and aesthetic appeal in perfect harmony. Join me on a gastronomic journey where each bite encapsulates a rich, evolving narrative of flavors and culinary artistry.