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SALMON SEATTLE PROVANCALE STYLE

4 – ½ lb. Salmon fillet, boneless, skinless
3 tbsp. Filippo Berio® Olive Oil
pepper to taste
3 cloves garlic, minced
1 onion, large chopped
½ green pepper, large chopped
3 tomatoes, cored and large chopped
10 button mushrooms, quartered
½ cup white wine
1 cup bottled clam juice
1 tbsp. flour
2 tbsp. butter

1. In an ovenproof sauté pan heat the Filippo Berio® Olive Oil and brown the salmon on each side.
2. Add the onions, peppers, mushrooms, garlic cook for a couple minutes.
3. Add white wine and clam juice. Season with pepper (clam juice is salty, taste for salt prior to salting)
4. Cover and bake in a preheated 350° oven for 15 minutes
5. Remove from oven, and remove fish from pan and keep warm.
6. Bring the pan to a boil, add tomatoes and blend the flour and butter together and whisk in the liquid to thicken.
7. Pour over fish.