Provencal Poached Salmon Dinner

Preparation Time: 15 minutes
Cooking Time: 15 minutes

1 tbsp (15 mL) olive oil
12 oz (375 g ) mixed Mushrooms (crimini, white, shiitake), thickly sliced
1/2 cup (125 mL) chopped onion
1/2 cup (125 mL) dry white wine or chicken broth
2 medium tomatoes, chopped
1/4 tsp each (1 mL) salt and pepper
1 1/2 tsp (7 mL) herbes de Provence
4 salmon fillets (5 oz/150 g each)
2 cups (500 mL) mashed potatoes (see below)
Chopped parsley or pea sprouts (optional)

In large 12-inch (30 cm) non-stick skillet, heat oil over medium heat. Sauté mushrooms and onions for 3-5 minutes or until just starting to brown. Add broth, tomatoes, salt, pepper and 1/2 tsp (2 mL) herbes de Provence; bring to boil. Arrange salmon in single layer on top; sprinkle remaining 1 tsp ( 5 mL) herbes de Provence evenly on salmon. Reduce heat to low, cover and simmer over for 10 minutes or until fish flakes readily with a fork. Spoon mashed potatoes onto dinner plates; flattening slightly. Top with salmon and spoon mushroom sauce over all. Sprinkle with chopped parsley or pea sprouts if desired.

Makes 4 servings.

Mashed Potatoes: Peel and quarter 4-5 (1 1/2 lb) medium Yukon Gold potatoes. Place in 1 1/2 qt. (1.5 L) microwave bowl with 1/4 cup (50 mL) water. Cover and microwave on HIGH, about 10 minutes, stirring once, or until tender. Drain. Mash potatoes with 1/4 cup (50 mL) light sour cream; mix well. Season to taste with salt and pepper.

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