Broiled salmon provencale

Yield: 1 Servings

Measure Ingredient
6 Salmon steaks
Salt & white pepper
3 tablespoons Chopped mild onions
1 small Pressed garlic clove
2 tablespoons Butter
1 can (4oz) drained sliced
Mushrooms
¼ Teapoon thyme
2 tablespoons Flour
1 can (16oz) stewed tomatoes
½ cup Dry white wine
2 tablespoons Minced fresh parsley
Thin lemon slices (for
Garnish)
Hot cooked rice

Season fish generously with salt & white pepper. Broil lightly; keep warm. Meanwhile, saute' onion & garlic in butter until golden; stir in mushrooms, thyme & flour. Blend in tomatoes & wine: cook over low heat until slightly thickened, about 5 minutes. Stir in parsley; taste to correct seasonings. Spoon hot sauce over fish; garnish.

Serve with hot cooked rice. Cod or haddock may be used.

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