Baked Salmon Provencale

Name: Baked Salmon Provencale
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: salmon steaks; butter, unsalted; olive oil; saffron threads; garlic; tarragon leaves; thyme; sage; bay leaves; italian plum (roma) tomatoes; greek olives; white wine; fish stock; herbal salt substitute

Submitted by smw

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

YIELD

4 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

EACH SALMON STEAKS
3/4 inch thick *

TEASPOON BUTTER, UNSALTED

TEASPOON OLIVE OIL

TEASPOONS SAFFRON THREADS *

TABLESPOON GARLIC
minced

TEASPOON TARRAGON LEAVES

TEASPOON THYME *

PINCH SAGE *

EACH BAY LEAVES
crushed *

CUP ITALIAN PLUM (ROMA) TOMATOES
coarsley chopped

EACH GREEK OLIVES
pitted, chopped *

2 ¾

CUPS WHITE WINE *

CUP FISH STOCK

TEASPOON HERBAL SALT SUBSTITUTE *

Directions

Preheat oven to 400℉ (200℃). 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.