Salmon à la Chatelaine

salmonFor this week’s recipe, I am pilfering from Chatelaine’s website. They have introduced a salmon dish on their website that I cannot beat. I tried it twice in the last two weeks and I have to say, it is one of the simplest dishes to prep, quickest to clean up and most delicious of meals. And it’s chock full of all those things I talk about all the time: omega-3s, fiber, antioxidants.

Here’s the link to the recipe: Provençal Pan Salmon

While I am confident that following the recipe to a “t” would make a perfect dish, I live in a small town with a small town grocer, which sometimes limits my choices. I made it with Rainbow Trout since the store I went to didn’t have wild salmon. I also made it with Italian herbs as said store did not have Provençal. I’m sure it was equally delicious. Oh, and the second time I made it, I put the tomatoes in at the same time as the fish so they didn’t break up as much but that’s just a personal preference.

TIP: The leftovers make a wonderful Niçoise style salad if you put them on greens with a dressing made of 3 parts olive oil, 2 parts lemon juice and some Dijon mustard.

 



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