Salmon Provencal

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dairy freegluten free20 minute meal30 minute meal

Ingredients

SERVES 2

• 1 large vine-ripened tomato
• extra virgin olive oil
• 2, 6oz salmon filets
• salt and pepper
• 2 cloves garlic, minced
• 1/4 cup white wine (any, just not sweet like Riesling or Moscato)
• 1/4 cup chicken broth
• 2 Tablespoons capers*
• juice from 1/2 lemon
• 2 Tablespoons butter or Earth Balance

• Directions

  1. Bring a small pot of water to a boil. Score an “X” on the bottom of the tomato then add to the pot and remove once the skin begins to peel back, 30 seconds. Once cool enough to handle, peel the skin off the tomato and discard, then finely chop the tomato and add everything (flesh, seeds, and juices) to a bowl. Measure out 1/2 cup of the tomato and juices then set aside.
  2. Heat a generous drizzle of extra virgin olive oil in a large skillet over heat that’s just a touch above medium. Season salmon filets generously with salt and pepper then place skin side up in the skillet and saute for 2 minutes. Flip then saute for 3-4 minutes, or until salmon is cooked through. Transfer filets to a plate then let skillet sit off the heat for a minute to cool down slightly.
  3. Add garlic to skillet then stir constantly until golden brown, 30 seconds, then add wine, chicken broth, tomatoes, and capers. Turn heat up to bring to a boil then turn back down and simmer until liquid has reduced by half, 2-3 minutes. Squeeze in a bit of fresh lemon juice (you can always add more,) then add butter and swirl until melted. Taste then add salt and pepper if necessary. Plate salmon then top with sauce and serve.
  4. Source>>Salmon Provencal@iowagirleats

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