Mushrooms, tomatoes and herbes de Provence add flavour to the poaching sauce for salmon fillets. Herbes de Provence is a seasoning found in most supermarkets. Serve over mashed potatoes to complete the meal and absorb the delicious sauce.
Servings: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes
1 tablespoon olive oil
12 ounces mixed mushrooms (crimini, white, shiitake), thickly sliced (5 cups)
1/2 Cups chopped onion
1/2 Cups dry white wine or chicken broth
2 medium tomatoes, chopped
1/4 teaspoons each salt and pepper
1 teaspoon herbes de Provence*
4 ounces each) salmon fillets
2 cups mashed potatoes (see below)
chopped parsley or pea sprouts (optional)
In large 12-inch non-stick skillet, heat oil over medium heat. Sauté mushrooms and onions for 3-5 minutes or until just starting to brown. Add broth, tomatoes, salt, pepper and 1/2 tsp herbes de Provence; bring to boil. Arrange salmon in single layer on top; sprinkle remaining 1 tsp herbes de Provence evenly on salmon. Reduce heat to low, cover and simmer over for 10 minutes or until fish flakes readily with a fork. Spoon mashed potatoes onto dinner plates; flattening slightly. Top with salmon and spoon mushroom sauce overall. Sprinkle with chopped parsley or pea sprouts if desired.
Nutrients Per Serving
448 calories, 23 g fat, 34 g protein, 25 g carbohydrates, 3 g fibre.
Excellent source of vitamin E, B6, B12, thiamine, riboflavin, folic acid and magnesium.