Saturday, November 7, 2015

SWIMMING UPSTREAM - Poached Salmon Provencal

Poached Salmon Provencal

If Richard had his way, we would be eating salmon two/three times a week.  If he keeps making salmon dishes like this one, I won't complain (I'll have a cheeseburger for lunch).

The latest recipe in his salmon repertoire...

Poached Salmon Provencal
(the "Seriously Simple" cookbook by Diane Rossen Worthington) 


2 tablespoons olive oil
1 fennel bulb, trimmed and thinly sliced
1/2 pound cremini mushrooms, quartered
1 pound red and/or yellow tomatoes, chopped

2 pounds salmon fillet, or four 1/2 pound fillet pieces, skin and pin bones removed
2 cups dry white vermouth
1/2 cut pitted kalamata olives, chopped
salt to taste

In a large skillet, heat the olive oil over medium-high head.  Add fennel and saute for 5 to 7 minutes, or until softened and lightly golden.  Add the mushrooms and cook for 3 minutes, or until softened.  Add the tomatoes and increase the heat to high.  Cover and cook for 4 to 5 minutes or until tomatoes begin to fall apart and thicken.  

Remove from heat and set aside.

Put salmon in a skillet just big enough to hold it.  Add the dry vermouth, then enough water to cover the salmon.  Place over medium heat and bring to a simmer.  Poach for 10 minutes per inch of thickness, about 7 to 10 minutes.

Just before serving, add the olives, seasoning salt, and 1/4 cup poaching liquid to the sauce.  Bring to a simmer over medium-high heat and cook to reduce for 1 minute or until slightly thickened.

Transfer the fish pieces to a platter or individual serving plates.  Blot any excess liquid and spoon the sauce over.  

Serve immediately.

Advance preparation:
Sauce may be prepared up to 4 hours ahead.  Set aside, covered, at room temperature.

The clever cook could:
Serve this chilled.  Add 2 to 3 tablespoons vinaigrette to the sauce before serving, or...

Cut the salmon into bite-sized pieces.  Mix the salmon and sauce with hot pasta, or...

Add some vinaigrette to the above pasta dish and chill to serve as a pasta salad.


Anonymous said...

Like yummy!!!


Anonymous said...

Looks fabulous and I definitely will try - notice, no garlic