Recipe Details

Summary

Name: Baked Salmon Provencale

Category: Main Dish

Ingredients and Directions

4 each salmon steaks, 3/4 inch thick

1 teaspoon unsalted butter

1 teaspoon olive oil

2 teaspoon saffron thread

1 tablespoon garlic, minced

1/2 teaspoon tarragon

1/4 teaspoon thyme

1 pn sage

2 each bay leaves, crushed

1 cup plum tomato, coarsley chopped

9 each greek olives, pitted, chopped

2 3/4 cup white wine

1 cup fish stock

1 teaspoon herbal salt substitute

Preheat oven to 400 degrees F. Wash and pat dry salmon steaks. In a large, deep, ovenproof skillet or stovetop casserole over medium high heat, saute salmon briefly on each side in butter and oil (about 1 minute). Remove to a platter. Add saffron, garlic, tarragon, thyme, sage, bay leaves, tomatoes, olives, wine, fish stock, and salt substitute. Bring to a boil. Lower heat and simmer for 10 minutes, uncovered. Add salmon steaks. Remove pan from heat and place in oven. Bake until salmon is lightly pink and done to taste (10 minutes). To serve, place salmon steaks on platter and spoon sauce over them.