Best Provencal Salmon Recipes

CRISPY-SKIN SALMON PROVENCAL WITH CHARRED RED CABBAGE SALAD

Steps:

• Brush 1 tablespoon Dijon all over the flesh side of each piece of salmon, then sprinkle each with salt, pepper and 1 teaspoon herbes de Provence.
• Heat a large nonstick pan over medium heat and add the olive oil. Place the salmon in the pan skin-side down and let it sizzle until the skin is golden brown and crispy, 6 to 7 minutes. Gently flip with a fish spatula. Add 1 tablespoon butter to the pan and let the salmon cook until the flesh is golden brown and the internal temperature is 130 degrees F, 2 to 3 minutes more. Add the remaining 1 tablespoon butter and the lemon juice, then remove from the heat. Serve the salmon on top of the Charred Cabbage Salad. Spoon the lemon pan sauce over the salmon and garnish with the crispy onions.
• Preheat the grill or a grill pan for cooking at high heat.
• Drizzle the cabbage and onion liberally with olive oil. Sprinkle with salt and pepper. Grill the cabbage and onion until the cabbage is slightly wilted and super charred and the onion is soft and charred, about 5 minutes per side. Remove from the grill and set aside to cool until cool enough to handle. Remove the stems of the cabbage and roughly chop the cabbage; transfer to a medium bowl. Roughly chop the onion and add to the bowl along with the olives, red pepper, orange segments and juice, lemon juice, olive oil and salt and pepper. Toss to combine and adjust seasoning if necessary.

PROVENCAL SALMON

Steps:

• Combine the olive oil, sherry vinegar, basil, shallots, tomatoes, lemon rind, chives, and tarragon. Season with salt and pepper to taste. Let marinate overnight, unrefrigerated.
• Cut carrots, leek and celery into julienne. Cook them in 1 cup strained court bouillon until tender but still crisp. Drain and reserve.
• Wrap each salmon fillet in foil and poach in court bouillon for approximately 5 minutes. To check the degree of doneness, remove 1 package from the liquid and unwrap. The center should still be slightly pink. To serve, divide julienne of vegetables among serving plates. Arrange salmon fillets in the center of the julienne and top each fillet with a tablespoon of the sauce pistou. Serve remaining sauce separately.
• Slice carrots, celery and leek into 1/4 inch pieces. Place in the bottom of a saucepan.
• Add the remaining ingredients and bring to a boil. Boil for 20 minutes.
• Yield: Makes about 2 quarts

PROVENCAL SALMON WITH TOMATO BASIL SAUCE

Steps:

• Make the sauce several hours or the night before. In a non-reactive mixing bowl, stir together the chopped tomatoes, shallots, basil, lemon zest, olive oil, vinegar, chives, and tarragon. Season to taste with salt, pepper, and a little cayenne. Cover the bowl and leave at room temperature to marinate for several hours or overnight (if your kitchen is very hot, refrigerate.).
• About 1/2 hour before serving time, preheat the oven to 400 degrees F. Cover a baking sheet with foil and lightly oil the foil with olive oil. When the oven is hot, switch it to its broiler function. Brush the salmon fillets with olive oil, season them with salt and pepper, and arrange them on a baking sheet. Place the salmon under the broiler about 2 inches from the flame and cook until done the top is very lightly browned and the flesh is still slightly pink in the center, 7 to 8 minutes. Meanwhile, taste the sauce and, if necessary, adjust the seasonings to taste.
• Spoon a generous amount of the sauce onto the middle of each of 6 heated serving plates. Place the salmon fillets on top of the sauce. Top each fillet with a basil sprig. Serve immediately, passing any remaining sauce separately.

MARK BITTMAN'S PROVENCAL SALMON

Steps:

• Season the fillets on both sides with salt and pepper. Grind the fennel seed coarsely in a coffee or spice grinder, and mix it with the rosemary and orange zest. Press this mixture onto the top of each fillet.
• Preheat oven to 400 degrees.
• Preheat a large nonstick skillet over medium high heat for 3 or 4 minutes. Add the oil and when it shimmers, place the fillets, coated side down, in the pan. Cook about 1 minute or until the spice mixture forms a nicely browned crust.
• Turn the fillets and cook about a minute more, then transfer to the oven. Cook about 4 minutes for rare, 5-6 for medium rare and 8 minutes for well done.

PROVENçAL SALMON WITH FENNEL, ROSEMARY AND ORANGE ZEST

Steps:

• Heat oven to 400 degrees. Season fillets on both sides with salt and pepper. Grind fennel seed coarsely in a coffee or spice grinder, and mix it with the rosemary and orange zest. Press this mixture onto the top of each fillet.
• Heat a large nonstick skillet over medium-high heat for 3 or 4 minutes. Add the oil or butter called for in the recipe and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 1 minute, or until the spice mixture forms a nicely browned crust.
• Turn the fillets and cook about a minute more, then transfer to the oven. Cook about 4 minutes for rare salmon, 5 to 6 minutes for medium rare and 8 minutes for well done.

PROVENCAL SALMON WITH TOMATO BASIL

Steps:

• see above

PROVENCAL SALMON

Steps:

• Court Bouillon:.
• Slice carrots, celery and leek into 1/4 inch pieces. Place in the bottom of a saucepan.
• Add the remaining ingredients and bring to a boil. Boil for 20 minutes
• Yield: Makes about 2 quarts
• Combine the olive oil, sherry vinegar, basil, shallots, tomatoes, lemon rind, chives, and tarragon. Season with salt and pepper to taste. Let marinate overnight, unrefrigerated.
• Cut carrots, leek and celery into julienne. Cook them in 1 cup strained court bouillon until tender but still crisp. Drain and reserve.
• Wrap each salmon fillet in foil and poach in court bouillon for approximately 5 minutes.
• To check the degree of doneness, remove 1 package from the liquid and unwrap. The center should still be slightly pink.
• To serve, divide julienne of vegetables among serving plates. Arrange salmon fillets in the center of the julienne and top each fillet with a tablespoon of the sauce pistou. Serve remaining sauce separately.

ROAST SALMON PROVENçAL

Steps:

• Heat oven to 425°F. Spray 15x10-inch pan with sides with cooking spray. Place salmon, potatoes, mushrooms, bell pepper and zucchini in pan. Brush with half of the dressing; sprinkle with basil. Bake 20 minutes.
• Add olives to pan and stir vegetables slightly. Drizzle remaining dressing over salmon and vegetables. Bake 5 to 10 minutes longer or until fish flakes easily with fork and potatoes are tender.

PROVENçAL SALMON SALAD WITH RADISH, MINT, & GOAT CHEESE

Steps:

• Rinse all produce. Pick mint leaves, discarding stems; mince half for seasoning the goat cheese and roughly chop or tear the remainder. Halve the radishes and thinly slice into half-moons. Peel and halve shallot and thinly slice.
• Heat 1 tbsp olive oil in a medium pan over medium-high heat. When oil is simmering, add shallot and saute, stirring, until beginning to soften (2-3 minutes).
• Add snap peas to pan and sauté until bright green (2-3 minutes).
• Season with 1/4 tsp salt and pepper as desired, and transfer to large bowl (big enough for salad). Reserve pan off the heat.
• While snap peas cook, combine goat cheese, minced mint, and 1 tbsp olive oil in a small bowl. Use a fork to mash and combine. Set aside until ready to serve.
• Pat salmon dry with a paper towel and season all over with herbes de Provence, 1/2 tsp salt, and pepper as desired.
• Return pan from vegetables to medium-high heat with 2 tsp olive oil. When oil is simmering, add salmon skin-side up and sear until golden on the bottom (about 5 minutes).
• Flip salmon and cover pan, keeping lid slightly ajar for steam to escape. Continue searing until cooked through and opaque (3-5 min), then transfer to a plate and set aside to rest.
• While salmon rests, add Dijon mustard, Champagne vinegar, 1/4 tsp salt, and pepper as desired to the large bowl with the shallot and snap peas.
• Whisking continuously, slowly add 2 tbsp olive oil until fully combined and emulsified.
• Pat arugula dry with paper towel and add to bowl with vinaigrette, along with radishes and remaining mint. Toss to coat.
• Swipe herbed goat cheese on half of each serving plate. Add salad alongside. Top with Provençal salmon.