Salmon Provencal

Name: Salmon Provencal
Prep time: 13 min
Cook time: 13 min
Total time: 13 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 4 servings Freshly ground black pepper; 1 Tbsp chopped fresh basil; 1 Tbsp coarsely chopped fresh basil; 1 Tbsp chopped fresh chives; 1 Tbsp coarsely chopped fresh chives; 1 Tbsp chopped fresh tarragon; 1 Tbsp coarsely chopped fresh tarragon; 1 Tbsp fresh lemon juice; 2 Tbsps olive oil; 3 larges plum tomatoes; 3 larges plum tomatoes, coarsely chopped; 4 fillets salmon fillets, about 5-6 ozs each; 4 fillets salmon fillets, about 5-6 ounces each; 4 servings Salt; 3 shallots, coarsely chopped

Salmon Provencal might be just the main course you are searching for. This recipe makes 4 servings with 663 calories, 70g of protein, and 36g of fat each. This recipe covers 44% of your daily requirements of vitamins and minerals. If you have salt, balsamic vinegar, chives, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

1 Preheat oven to 400F. 2 Blanch the tomatoes by first scoring the ends with a sharp knife, and then plunging them into a pot of simmering salted water for 15-30 seconds. Then put them into ice water for 1 minute.

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Water

Tomato

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Knife

Oven

Pot

Drain the tomatoes and peel off and discard the skin.

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Tomato

Cut the tomatoes into quarters, remove the core and seeds, and dice the flesh.3 In a large bowl combine the tomatoes, tarragon, basil, chives and olive oil.

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Olive Oil

Tarragon

Tomato

Chives

Basil

Seeds

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Bowl

Add salt to taste. In another bowl, whisk together the lemon juice, vinegar, and shallots (the acid in the lemon juice and vinegar will help take the sharp edge off of the shallots). 4 Arrange salmon fillets on an oiled baking sheet without crowding.

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Salmon Fillets

Lemon Juice

Shallot

Vinegar

Salt

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Baking Sheet

Whisk

Bowl

Drizzle with olive oil and season lightly with salt.

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Olive Oil

Salt

Bake until salmon is barely cooked through and lightly browned on the edges, 8-12 minutes, depending on the thickness of the salmon fillets.5 To serve, mix the shallot mixture with the tomato mixture, and spoon a couple tablespoons around each fillet.

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Salmon

Shallot

Tomato

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Oven

Sprinkle the salmon with freshly ground black pepper.

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Ground Black Pepper

Salmon

Serve immediately.

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Servings:

1Tbsp

balsamic vinegar 4servings

Freshly ground black pepper 1Tbsp

chopped fresh basil 1Tbsp

coarsely chopped fresh basil 1Tbsp

chopped fresh chives 1Tbsp

coarsely chopped fresh chives 1Tbsp

chopped fresh tarragon 1Tbsp

coarsely chopped fresh tarragon 1Tbsp

fresh lemon juice 2Tbsps

olive oil 3larges

plum tomatoes 3larges

plum tomatoes, coarsely chopped 4fillets

salmon fillets, about 5-6 ozs each 4fillets

salmon fillets, about 5-6 ounces each 4servings

Salt 3

shallots, coarsely chopped

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Foley Estate Winery Sta. Rita Hills Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 27 dollars per bottle.