Are you on cooking duty tonight? Whip up this tasty one-pot meal for a very happy family!
Fresh salmon Provencal
Serve this tasty dish with 150g (5 ½ oz) new potatoes per person for an additional 3 ProPoints values per serving, or a 30g (1 ¼ oz) slice of crusty bread per person, for an extra 2 ProPoints values per serving.
6 ProPoints per serving
23 ProPoints per recipe
Serves 4, takes 45mins
Ingredients
- 1 large onion, chopped finely
- 500ml (18 fl oz) fish stock
- 2 garlic cloves, sliced
- 2 tablespoons tomato ketchup
- 500g (1 lb 2 oz) tomatoes, chopped
- 1 large orange pepper, quartered and sliced
- 2 courgettes, sliced
- 1 teaspoon balsamic vinegar
- 4 teaspoons small capers in brine, drained
- 2 tablespoons chopped fresh basil, plus a few leaves to garnish
- 4x115g (4 ½ oz) skinless salmon fillets
- Salt and freshly ground black pepper
Instructions
- Put the onion in a large lidded casserole dish, preferably a shallow one, with the stock, garlic and ketchup and bring to the boil. Reduce the heat, cover and leave to simmer for 10 minutes.
- Add the tomatoes and pepper and cook for 5 minutes to soften them. Stir in the courgettes, balsamic vinegar, capers, chopped basil and seasoning and leave to simmer.
- After 10 minutes, stir well, add the salmon fillets then cover and cook gently for about 7 minutes until the salmon is cooked. If it is a little undercooked, leave in the pan for a few minutes to continue cooking in the residual heat.
- Scatter with the basil leaves and serve.
Try This: To make a lovely vegetarian supper, omit the salmon, swap the stock for a vegetable one and serve the sauce with 40g (1 ½ oz) dried pasta per person, cooked according to packet instructions for 4 ProPoints values per serving.
