We took Ben’s parents to our favorite, local GF-friendly restaurant, Club Car, on Saturday night (after getting their pizza to go on Friday night – can you say obsessed?!) and I was this close to ordering the dish I’m sharing with you today, Salmon Provencal.
If you never cook with salmon, I can almost guarantee this preparation will be your gateway recipe. The reason I didn’t order it on Saturday was because I’d eaten it, ahem, THREE times the week before. Cannot get enough!
Seared salmon filets are drizzled with a luscious pan sauce made from freshly chopped tomatoes, chicken broth, wine (optional but come on…) garlic, butter, lemon and an obnoxious amount of capers. Absolutely stunning and so, so easy. We’re talking 10 minutes of cooking time and just one skillet – you’re going to lick. your. plate. Lincoln walked in the kitchen the first time I made it and said, “That smells AMAzing!” Didn’t think I could love that kid any more.
A note on salmon: Atlantic salmon is almost always the cheaper option at the grocery store, but it’s a bit too fishy-tasting in my opinion. I usually go for sockeye, or King if it’s on mega sale. Also, don’t turn your nose up at frozen salmon – it’s usually frozen right after it’s been caught so it’s extremely fresh. Lastly, if the skin weirds you out, ask the person working behind the counter to slice it off – it takes them 30 seconds!
First score the bottom of 1 large, vine-ripened tomato with an “X” then drop it into a small pot of boiling water. Remove when the skin starts to peel away, 30 seconds, then peel it off and finely chop the tomato.
Measure out 1/2 cup of the tomato + liquid then set aside (you shouldn’t have too much leftover.) I like going the fresh tomato route versus the canned petite-diced tomato route as we only need 1/2 cup for the recipe, and you’d have 1+ cup leftover tomatoes if you opened a can. For some reason I especially hate wasting canned tomato products!
Next heat a generous drizzle of extra virgin olive oil in a large skillet over heat that’s a touch above medium. Generously season 2, 6oz salmon filets with salt and pepper then saute skin side up for 2 minutes. Flip then saute for 3-4 more minutes or until the salmon is cooked through, and then transfer to a plate and set aside.
Let the skillet cool off the heat for a minute then saute 2 minced garlic cloves for 30 seconds, being very careful to not let them burn. Next add the tomatoes plus 1/4 cup each white wine and chicken broth (or 1/2 cup chicken broth if you want to omit the wine,) plus 2 Tablespoons capers. Turn the heat up to bring the liquid to a boil then turn it back to medium and simmer until the sauce reduces by half, 2-3 minutes. Add a squeeze of fresh lemon juice and 2 Tablespoons butter or Earth Balance, then swirl until melted. Taste then add salt and pepper if necessary.
That’s all she wrote, my friend – so simple, right? Plate the salmon then drizzle the luscious sauce over the top. I placed the salmon on top of cooked white rice to soak it all up, but you could go the low-carb route and pair the salmon with a salad or roasted asparagus instead. However you serve it – ENJOY!
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Salmon Provencal is quick, easy and absolutely mouthwatering. Impress your family and friends with this impressive, 20-minute, restaurant-quality salmon dish!
- 1 large vine-ripened tomato
- extra virgin olive oil
- 2, 6oz salmon filets
- salt and pepper
- 2 cloves garlic, minced
- 1/4 cup white wine (any, just not sweet like Riesling or Moscato)
- 1/4 cup chicken broth
- 2 Tablespoons capers*
- juice from 1/2 lemon
- 2 Tablespoons butter or Earth Balance
- Bring a small pot of water to a boil. Score an “X” on the bottom of the tomato then add to the pot and remove once the skin begins to peel back, 30 seconds. Once cool enough to handle, peel the skin off the tomato and discard, then finely chop the tomato and add everything (flesh, seeds, and juices) to a bowl. Measure out 1/2 cup of the tomato and juices then set aside.
- Heat a generous drizzle of extra virgin olive oil in a large skillet over heat that’s just a touch above medium. Season salmon filets generously with salt and pepper then place skin side up in the skillet and saute for 2 minutes. Flip then saute for 3-4 minutes, or until salmon is cooked through. Transfer filets to a plate then let skillet sit off the heat for a minute to cool down slightly.
- Add garlic to skillet then stir constantly until golden brown, 30 seconds, then add wine, chicken broth, tomatoes, and capers. Turn heat up to bring to a boil then turn back down and simmer until liquid has reduced by half, 2-3 minutes. Squeeze in a bit of fresh lemon juice (you can always add more,) then add butter and swirl until melted. Taste then add salt and pepper if necessary. Plate salmon then top with sauce and serve.
- *I LOVE capers so if you just “like” them, use 1-1/2 Tablespoons capers instead of 2 Tablespoons
This recipe is courtesy of Iowa Girl Eats, http://buzzpur.info.