Baked Salmon Provencale

 Baked Salmon Provencale

 

4 salmon steaks, 3/4-inch thick

1 teaspoon unsalted butter

1 teaspoon olive oil

2 teaspoons saffron threads 

1 tablespoon minced garlic

1/2 teaspoon tarragon

1/4 teaspoon thyme

1 pinch sage

2 bay leaves, crushed

1 cup coarsely chopped plum tomatoes

9 Greek olives, pitted and chopped

2 3/4 cups white wine

1 cup fish stock

1 teaspoon herbal salt substitute

 

 

Preheat oven to 400 degrees. 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.

Serves 4.
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