baked salmon provencale

Name: Baked Salmon Provencale
Cuisine: French
Ingredients: 4 - salmon steaks, 3/4" thick; 1 teaspoon(s) unsalted butter; 1 teaspoon(s) olive oil; 2 teaspoon(s) saffron; 1 - garlic clove, minced; 1/2 teaspoon(s) thyme; 1/2 teaspoon(s) sage; 2 - bay leaves, crushed; 1 cup(s) plum tomatoes, coarsely chopped, with juice; 9 - greek olives, pitted and chopped; 2.75 cup(s) white wine; 1 cup(s) fish stock; 1 teaspoon(s) herbal salt substitue; 1/2 teaspoon(s) tarragon

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shirley tribou

Updated on Aug 26, 2014

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Ingredients

4 - salmon steaks, 3/4" thick
1 teaspoon unsalted butter
1 teaspoon olive oil
2 teaspoons saffron
1 - garlic clove, minced
1/2 teaspoon thyme
1/2 teaspoon sage
2 - bay leaves, crushed
1 cup plum tomatoes, coarsely chopped, with juice
9 - greek olives, pitted and chopped
2.75 cups white wine
1 cup fish stock
1 teaspoon herbal salt substitue
1/2 teaspoon tarragon

How To Make baked salmon provencale

Step 1

Preheat oven to 400 degrees.

Step 2

Wash and pat dry salmon steaks.
Step 3

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).
Step 4

Remove to a platter.
Step 5

Add saffron, garlic, tarragon, thyme, sage, bay leaves, tomatoes, olives, wine, fish stock and salt substitute.
Step 6

Bring to a boil.
Step 7

Lower heat and simmer for 10 minutes, uncovered.
Step 8

Add salmon steaks.
Step 9

Remove pan from heat and place in oven.
Step 10

Bake until salmon is lightly pink and done to taste (10 minutes).
Step 11

To serve, place salmon steaks on platter and spoon sauce over them.
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