Ralph and Kacoo's Salmon Provencal


  • 6 (9 oz.) salmon fillets
  • 1/2 cup white wine
  • 3 oz olive oil
  • 2 cups canned tomatoes, diced & drained
  • 3 Tbsp chopped garlic
  • 3/4 cup sliced black olives
  • 1 large onion, julienned
  • 1 1/2 tsp salt
  • 1 green bell pepper, julienned
  • 3/4 tsp black pepper
  • 1 red bell pepper, julienned
  • 1 1/2 tsp Tabasco sauce
  • 1 lbs baby shrimp, peeled


In a skillet, heat the olive oil. Add onions, both bell peppers and the shrimp. Cook until shrimp start to turn pink. Deglaze pan with wine. Add tomatoes, black olives and seasonings and cook until heated throughout.

For the salmon: Season the salmon with salt and black pepper. Lightly dust the fish in white flour and sauté in clarified butter until browned on both sides. Remove from the skillet and place in serving dish, and top with vegetable mixture.

Serve with pasta aioli (pasta tossed in garlic butter and chopped parsley).

Makes 4

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