Salmon with Provencal-Style Seafood

Prep Time: 10 minutes
Total Time: 40 minutes
Makes: 8

Ingredients

  1. 3 tbsp (15 mL) olive oil, divided
  2. 1 medium onion, diced
  3. 2 to 3 large garlic cloves, minced
  4. 1/2 cup (125 mL) chicken or fish stock
  5. 1/2 cup (125 mL) white wine
  6. 1 (14oz) can diced tomatoes
  7. 2 tbsp (30 mL) tomato paste
  8. 1 tsp (5 mL) dried oregano
  9. pinch cayenne pepper
  10. 2 tbsp (30 mL) finely chopped fresh parsley
  11. 2 tbsp (30 mL) orange juice
  12. salt and pepper to taste
  1. 8 salmon fillets (5 oz/150 g each)
  2. 1 1/2 lb (750 g) fresh clams, rinsed
  3. 1 1/2 lb (750 g) fresh mussels, rinsed and cleaned
  4. 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.