Poached Salmon Provenal

Makes 6
Prep 15 m
Cook 25 m

Ingredients

Directions

  1. 1 of 3 In large skillet, heat oil over medium-high heat. Add fennel; cook until softened and lightly golden, 7 minutes. Add mushrooms; cook 3 minutes. Add tomatoes; cover; cook 5 minutes. Remove skillet from heat.
  2. 2 of 3 Place salmon in second large skillet. Add vermouth and water to cover. Simmer about 10 minutes per inch of thickness. Transfer salmon to platter; reserve cooking liquid.
  3. 3 of 3 Add olives, seasoning salt and 1/4 cup of salmon poaching liquid to skillet with tomato sauce. Bring to a simmer; cook for 1 minute. Spoon sauce over salmon and serve. Makes 6 servings.
Nutrition Information for Poached Salmon Provenal
Servings Per Recipe: 6
Per Serving: 9 g carb., 19 g Fat, total, 9 mg chol., 3 g sat. fat, 347 kcal cal., 3 g fiber, 644 mg sodium, 34 g pro.