Provencal Poached Salmon Dinner with Mushrooms

Recipe courtesy of Mushrooms Canada and mushrooms.ca

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Yield: 4 servings

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Ingredients

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)

Directions

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.

NUTRITION FACTS per serving