Fried salmon provencale

Ingredients for Fried salmon provencale

Instructions for Fried salmon provencale

To prepare the Fried salmon provencale recipe, please follow these instructions:

The salmon fillet is scratched for dandruff; It is best done with a palette knife or an old-fashioned pudding sponge (clean and new course). The fillet is divided into 4 pieces, dried and laid aside.

The bulbs are peeled and cut into large cubes. The tomatoes are cut in the tern like the bulbs. The onions are sautéed tenderly in 1 tablespoon of olive oil. When they are tender add tomatoes and possibly. Thyme or rosemary. Boil slightly and season with crushed garlic. When serving, sprinkle with chopped parsley.

Before serving, the salmon pieces are cooked with good heat in 1 tablespoon of olive oil, but only on the skin side. Take care they are not jammed. The salmon is ready for serving when it is cooked, also on top. The salmon skin becomes crispy as a pale bite. Sprinkle with a little fine salt.

Served as starter with bread or as main course with rice or pasta.