Roast Salmon Provençal Recipes

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.

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

SHEET-PAN SALMON NIçOISE

Steps:

• Heat oven to 425°F. Spray large rimmed sheet pan with cooking spray.
• In small bowl, make dressing by beating shallot, garlic, vinegar, lemon juice, thyme, 1/8 teaspoon of the salt and pepper with whisk. Slowly beat in olive oil.
• In large bowl, toss potatoes with 2 teaspoons of the dressing; season with 1/8 teaspoon of the salt. Place potatoes skin side up in single layer on pan. Roast potatoes 20 minutes. Remove from oven. Turn potatoes skin side down, and make room for salmon, tomatoes and artichoke hearts.
• Place salmon skin side down on pan; drizzle with 1 tablespoon of the dressing, and season with remaining 1/4 teaspoon salt. In same large bowl, mix tomatoes and artichoke hearts with 1 tablespoon of the dressing, and toss to coat. Add vegetables to pan around salmon and potatoes. Roast 12 to 15 minutes or until salmon is cooked through, flakes easily with fork, and potatoes are fork-tender. Toss cooked green beans with remaining dressing (about 2 teaspoons), and add to pan. Place in oven 2 minutes. Top with olives.

SMOKY AND SPICY ROASTED SALMON

Steps:

• Heat the oven to 450 degrees. Pat the salmon fillets dry with a paper towel and place them in an ovenproof baking dish large enough to hold them without crowding.
• In a small bowl, combine the brown sugar, salt, mustard powder, paprika, chili powder, pepper and garlic powder; mix well with a fork.
• Sprinkle the spice rub over the fillets, then turn them, pressing gently, to coat all sides with the rub. Brush the fillets all over with the olive oil.
• Roast the salmon for 12 to 14 minutes, depending on the thickness of the fillets, until it flakes easily and is just cooked in the center. Let the salmon rest for 5 minutes, then sprinkle lightly with salt and serve.

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.