Provencal Poached Salmon Dinner

Mushrooms, tomatoes and herbes de Provence add flavor to the poaching sauce for salmon fillets. Serve over mashed potatoes to complete the meal and absorb the delicious sauce.

Preparation Time: 15 minutes Cooking Time: 15 minutes

1 tbsp olive oil 15 mL
12 oz mixed Mushrooms (crimini, white, shiitake), 375 g
thickly sliced (5 cups/1.25 L)
½ cup chopped onion 125 mL
½ cup dry white wine or chicken broth 125 mL
2 medium tomatoes, chopped 2
¼ tsp each salt and pepper 1 mL
1½ tsp herbes de Provence* 7 mL
4 (5 oz/150 g each) salmon fillets 4
2 cups mashed potatoes (see below) 500 mL
Chopped parsley or pea sprouts (optional)

In large 12-inch (30 cm) non-stick skillet, heat oil over medium heat. Saute mushrooms and onions for 3-5 minutes or until just starting to brown. Add broth, tomatoes, salt, pepper and ½ tsp (2 mL) herbes de Provence; bring to boil. Arrange salmon in single layer on top; sprinkle remaining 1 tsp ( 5 mL) 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 over all. Sprinkle with chopped parsley or pea sprouts if desired.

Makes 4 servings.

*Tip: Herbes de Provence is a mixture of rosemary, marjoram, thyme, savory, and basil. If desired substitute ½ tsp (2 mL) each crumbled dried thyme and dried rosemary leaves for herbes de Provence.

Mashed Potatoes: Peel and quarter 4-5 (1½ lb/ 750 g) medium Yukon Gold potatoes. Place in 1 1/2 qt. (1.5 L) microwave bowl with about ¼ cup (50 mL) water. Cover and microwave on high, about 10 minutes, stirring once, or until tender. Drain. Mash potatoes with ¼ cup (50 mL) light sour cream; mix well. Season to taste with salt and pepper.

Variation: Add ½ cup (125 mL) frozen edamame beans (Japanese green soy bean) with the tomatoes.

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