Salmon with Provencal-Style Seafood

8
Medium
Dinner

Characteristics

Ethnic cuisine Dairy Free Without peanuts Without nuts

Nutritional Facts Per Serving

380
Calories
38 g
Protein
7 g
Carbs
1 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 380
  • Lipides 21 g
    • Saturated fat  3.5 g
  • Cholesterol 125 mg
  • Sodium  220 mg
  • Carbs 7 g
    • fiber  1 g
  • Protein 38 g

Ingredients

  • 3 tbsp (15 mL) olive oil, divided
  • 1 medium onion, diced
  • 2 to 3 large garlic cloves, minced
  • 1/2 cup (125 mL) chicken or fish stock
  • 1/2 cup (125 mL) white wine
  • 1 (14oz) can diced tomatoes
  • 2 tbsp (30 mL) tomato paste
  • 1 tsp (5 mL) dried oregano
  • pinch cayenne pepper
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • 2 tbsp (30 mL) orange juice
  • salt and pepper to taste
  • 8 salmon fillets (5 oz/150 g each)
  • 1 1/2 lb (750 g) fresh clams, rinsed
  • 1 1/2 lb (750 g) fresh mussels, rinsed and cleaned
  • 7 oz (200 g) cooked salad shrimp

Method

  1. Heat 1 tbsp (15 mL) oil in a 12-in/30-cm wide saucepan over medium-high heat. Add onion and garlic and cook 3 to 4 min. to soften. Stir in stock, wine, tomatoes, tomato paste, oregano and cayenne. Simmer 5 min., then remove from heat.
  2. Preheat the oven to 375˚F (190 C). Place the salmon on a parchment paper-lined baking sheet. Drizzle with remaining oil and orange juice. Season with salt and pepper. Bake 15 min., or until cooked through.
  3. Meanwhile, return saucepan with wine mixture to medium-high heat. When simmering, season with salt and pepper. Add clams, mussels and shrimp. Cover and cook until clams and mussels open, and the shrimp are heated through, about 3 min. Note: Discard any clams or mussels that do not close when squeezed before cooking, or that do not open after cooking.
  4. Divide saucepan mixture into 8 shallow bowls and a piece of salmon to each. Sprinkle with parsley to serve.

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