Provençal Style Salmon with Chard

There are lot of different protein sources that you can add to this basic sauce to make a delicious low carb dinner. It works great with meat balls for example. The quantities here are for 2 people.

Ingredients

3 Carrots, finely chopped
1 Onion, finely chopped
4 cloves of garlic, thinly sliced
Handful of baby sweetcorn, cut into 1 cm pieces
Handful of pitted black olives, cut in half
2 tbsp of capers
A small tin of anchovies in oil
2 Tins of tomatoes
1 Red pepper chopped small
2 Salmon darnes
4 bay leaves, dried are fine
Black pepper
Oregano, I used dried
Butter, about the size of 2 walnuts
1 tbsp of olive oil for cooking
Small bunch of chard, central rib trimmed out an shred the leaves

Method

Heat the oil and butter in a thick based pot over a high heat. Once the butter is bubbling add the onions, carrots, baby sweetcorn, red peppers and garlic. Give everything a good mix to coat in oil and butter and put the lid on. Lower the heat right down. This is basically a type of mirepoix, but with extra vegetables. Give this about 40 minutes stirring occasionally to allow the vegetables to soften. Then add the olives, anchovies in their oil and capers and cook for another 10 minutes or so. Then add the rest of the ingredients except the salmon. Give everything a good stir and put the lid back on. Once the carrots are soft it is ready for you to add the salmon and chard. Mix the chard in first and then place the darnes on the surface of the sauce and spoon the sauce over them so that they are covered. Put the lid back on for about 10 minutes. Check that the salmon is done and ladle into bowls to serve.

Ingredient Sources

I got the salmon darnes in Aldi for € 3.99 for a pack of 2. We have had these before and they are excellent. Almost everything else if from Aldi too.
The chard is from the garden.