Salmon Provençale. A récipe inspired by the flavors of Provence and the Mediterranean; shallots, garlic, tomatoes, herbs de Provence, olives, white come together in this elegant yet luscious braising sauce that we cook the pieces of salmon in. I originally ate this meal cooked with chicken in Antibes made by our Airbnb host who lovingly showed me how she made it. Since then Ive made this recipe several times and I found we liked it better made with salmon.
Lately I have been thinking a lot about the wonderful trips we as a family have taken in the past. It reminds of a quote by Dalia Lama, Im paraphrasing “we live an event twice in our life once when it actually happens again when we go back and relive in our memories. So fill your life with great experiences and memories so you can live it ode and over again. France has a very special place in my heart, specially Provence and can’t wait to go back once we are allowed to travel after Covid.
Salmon Provencale serves 4
- 1-1.5 lbs fresh salmon fillet seasoned with salt and black pepper
- 1-2 tablespoons extra virgin olive oil
- 1 tablespoon Herb de Provençe or dried thyme
- 10 medium sized cloves garlic, peeled and left whole, or if hey are large halve them
- 6-7 medium-sized shallots, peeled and halved
- 1 red chili, thinly sliced, optional
- 2 cups baby tomatoes
- 1 cup Castelventrano or Niçoise olives preferably
- 1 cup any dry white wine (chardonnay or sauvignon blanc are my favorite)
- ¼ cup chicken or fish broth or water if needed
- 2 tablespoons chopped parsley for garnish
- Preheat the oven to 375 °F.
- Heat olive oil a large skillet on the stovetop. Add the shallots and sauté till they’re coated with oil. Cook he shallots without disturbing allowing them to caramelize for 1-2 minutes so crisp up a little. Add the sliced garlic, chili, herb de provençe or thyme, salt and pepper and stir once more and cook for a minute.
- Add the wine and bring it up to a boil. Add the tomatoes and olives and take it off the heat. Arrange the pan ingredients by pushing them slightly to the side and nestle the salmon pieces.
- Transfer the skillet to the preheated oven and cook for 25 to 30 minutes so the salmon cooks through. Spoon some of the sauce to keep the salmon moist.
- Serve garnished with chopped parsley and your choice of veggies and a good crusty French bread or potatoes.
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