Broiled salmon provencale
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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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