Baked Salmon Provencale
Baked salmon with olives that adds a sophisticated look to your dinner!
Yield
4 servingsPrep
15 minCook
45 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
salmon steaks
3/4 inch thick |
*
|
| 1 | teaspoon |
butter, unsalted
|
|
| 1 | teaspoon |
olive oil
|
|
| 2 | teaspoons |
saffron threads
|
*
|
| 1 | tablespoon |
garlic
minced |
|
| ½ | teaspoon |
tarragon leaves
|
|
| ¼ | teaspoon |
thyme
|
*
|
| 1 | pinch |
sage
|
*
|
| 2 | each |
bay leaves
crushed |
*
|
| 1 | cup |
italian plum (roma) tomatoes
coarsley chopped |
|
| 9 | each |
greek olives
pitted, chopped |
* |
| 2 ¾ | cups |
white wine
|
*
|
| 1 | cup |
fish stock
|
|
| 1 | teaspoon |
herbal salt substitute
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
salmon steaks
3/4 inch thick |
*
|
| 5 | ml |
butter, unsalted
|
|
| 5 | ml |
olive oil
|
|
| 1E+1 | ml |
saffron threads
|
*
|
| 15 | ml |
garlic
minced |
|
| 2.5 | ml |
tarragon leaves
|
|
| 1.3 | ml |
thyme
|
*
|
| 1 | pinch |
sage
|
*
|
| 2 | each |
bay leaves
crushed |
*
|
| 237 | ml |
italian plum (roma) tomatoes
coarsley chopped |
|
| 9 | each |
greek olives
pitted, chopped |
* |
| 651 | ml |
white wine
|
*
|
| 237 | ml |
fish stock
|
|
| 5 | ml |
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.
