Baked Salmon Provencale

⁽¹⁾

Baked salmon with olives that adds a sophisticated look to your dinner!

60 minutes Prep: 15 minutes Cook: 45 minutes

38 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

4	each	salmon steaks	3/4 inch thick
1	teaspoon	butter, unsalted
1	teaspoon	olive oil
2	teaspoons	saffron threads
1	tablespoon	garlic	minced
1/2	teaspoon	tarragon
1/4	teaspoon	thyme leaves
1	pinch	sage
2	each	bay leaves	crushed
1	cup	italian plum (roma) tomatoes	coarsley chopped
9	each	greek olives	pitted, chopped
2 3/4	cups	white wine
1	cup	fish stock
1	teaspoon	herbal salt substitute

Directions

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, sauté 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.

Reviews

This recipe is wonderful. It may sound complicated, but it is not. It just has a lot of ingrediants. My husband and my friends loved it.
over 6 years ago

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Nutrition Facts

Serving Size 110g

Amount per Serving

Calories 38 61% of calories from fat

	% Daily Value*
Total Fat 3.0g	4%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 3mg	1%
Sodium 197mg	8%
Total Carbohydrate 3.0g	1%
Dietary Fiber 1.0g	2%
Sugars 1.0g
Protein 2.0g	4%

Vitamin A	8%		Vitamin C	10%
Calcium	3%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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One observation about this making this bread: I made it the first couple of times using King Arthur White Unbleached Bread Flour and the results were really good; crusty and only a little misshapen (which didn't disturb me a bit!). The second time, I used what I had on hand, which was King Arthur's All-Purpose Unbleached White Flour - not Bread Flour - and the loaf came out only slightly less crusty but with a perfect shape! And very good, too. I made 3 loaves this way and the results were consistent. Also, I read on another website that Cuban Bread does not hold up well, i.e. it gets stale quickly and to eat it right away. I have not found that to be the case.

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