Provencal poached salmon 

Mushrooms, tomatoes and herbes de Provence add flavour to the poaching sauce for salmon fillets. Herbes de Provence is a seasoning found in most supermarkets. Serve over mashed potatoes to complete the meal and absorb the delicious sauce.

The recipe for the second course of fish. Slice of salmon Provençal style, second course of aromatic fish thanks to the addition of lemon zest and herbs de Provence. Here's the recipe! A fish like salmon can be cooked in many variations. It is delicious raw in delicious fish tartare, as a condiment for pasta, smoked in thin slices as a base for rolls and tasty appetizers or as a second course cooked on the grill, on the grill, in a pan or in the oven. Below I offer you the recipe to prepare an excellent Provençal salmon, a second course of fish as simple as it is good thanks to the addition of herbs from Provence. The latter are nothing more than a mix of dried herbs and are a classic of French Mediterranean cuisine. This mixture is generally made with tarragon, oregano, marjoram, rosemary, basil, thyme, mountain celery leaves, and chervil. Preparation of the Provençal salmon fillet or slice. Take the salmon fillets or slices, remove any bones and brush the fillets with mustard. Separately, in a small bowl, mix the herbs with the grated lemon zest, salt and pepper. Place the fillets on a baking tray lined with baking paper and cover them with the herbs. Bake in a preheated oven at 200°C for 15-20 minutes. Remove the salmon from the oven and serve with a side dish of your choice. Alternatively, you can prepare salmon tartare, for a delicious fish appetizer! 

Storage Tips

Salmon prepared following this recipe can be stored in the refrigerator covered with plastic wrap or in an airtight container for 2-3 days maximum.