Provencal Poached Salmon Dinner with Mushrooms

Recipe courtesy of Mushrooms Canada and


Mushrooms, tomatoes and herbes de Provence add flavor to the poaching sauce for salmon fillets.

Yield: 4 servings

Preparation Time: 15 minutes

Cooking Time: 15 minutes


1 tbsp olive oil
5 cups mixed mushrooms (crimini, white, shiitake), thickly sliced
½ cup chopped onion
½ cup dry white wine or chicken
2 medium tomatoes, chopped
¼ tsp each salt and pepper
1½ tsp herbes de Provence*
4 salmon fillets (5 oz each)
2 cups 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 ½ 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.

Tip: Herbes de Provence is a mixture of rosemary, marjoram, thyme, savory, and basil. If desired, substitute ½ tsp each crumbled dried thyme and dried rosemary leaves for herbes de Provence.

Mashed Potatoes: Peel and quarter 4-5 medium Yukon Gold potatoes (1½ lbs). Place in 1½ qt. microwave bowl with about ¼ cup water.  Cover and microwave on high, about 10 minutes, stirring once, or until tender. Drain. Mash potatoes with ¼ cup light sour cream; mix well. Season to taste with salt and pepper.


Per serving: Calories: 550; Total Fat: 22g; Saturated Fat: 4g; Cholesterol: 90mg; Sodium: 240mg; Protein: 38g; Total Carbohydrate: 45g; Dietary Fiber: 4g


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