Salmon Provençal



This is another easy idea for salmon leftovers, a delicious salmon Provençal that you can top with puff pastry and is a one pot meal.  The creamy sauce is the star of this dish. Made with white wine and thyme, and thickened with cream and a bit of flour, the flavor combinations are so delicious. I love the idea of being able to combine veggies with protein in one dish, a huge timesaver and we all end up eating more healthy vegetables this way.

This recipe has become a regular at my house, since my husband and kids, who are not huge fish fans, all love this dish and have seconds!  You should definitely try this on your fussy eaters as well…

salmon stew provencal by Bake Bellissima

You can replace the salmon with any other flaky fish, such as cod or sea bass. In a pinch, you could even use tuna. Check out my other quick fish dinners here, and here.Enjoy!


5.0 from 1 reviews
Salmon Provençal
  • 2 cups grilled or roasted salmon
  • ½ cup whipping cream
  • 2 tablespoons butter
  • 1 cup carrots, diced
  • 1 cup minced onion
  • ½ cup peas
  • 2 garlic cloves
  • ⅓ cup dry white wine
  • 2 cups fish or vegetable stock
  • ¼ teaspoon dried thyme
  • 1 large Yukon gold potato, cubed
  • 1 package frozen puff pastry (optional)
  • Sea salt and black pepper
  1. Shred the cooked salmon and reserve. In a bowl, whisk the flour and whipping cream and set aside.
  2. In a large pan, heat 2 tablespoons butter at medium heat. Sauté the minced onions and carrots till soft and translucent, about 10 minutes. Add the peas and garlic cloves and cook for 2 minutes longer.
  3. Add ⅓ cup white wine to the pan and allow the liquid to evaporate.
  4. Incorporate the fish stock, thyme and bring to a boil. Add the cubed potato and allow to boil for 10 minutes, till the potato is fork-tender.
  5. Add the flaked salmon to the mixture and cook for another 5 minutes. Season with salt and pepper.
  6. Serve the salmon stew with baked puff pastry.
  7. Puff pastry:
  8. Dust a clean surface with flour, and roll out the thawed puff pastry dough. Top with egg wash (one egg yolk and one teaspoon water), and bake at 400 F for 15 minutes, till golden brown.

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