Baked Salmon Provencale

shirley tribou



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  • 4
    salmon steaks, 3/4" thick
  • 1 tsp
    unsalted butter
  • 1 tsp
    olive oil
  • 2 tsp
  • 1
    garlic clove, minced
  • 1/2 tsp
  • 1/2 tsp
  • 2
    bay leaves, crushed
  • 1 c
    plum tomatoes, coarsely chopped, with juice
  • 9
    greek olives, pitted and chopped
  • 2.75 c
    white wine
  • 1 c
    fish stock
  • 1 tsp
    herbal salt substitue
  • 1/2 tsp

How to Make Baked Salmon Provencale


  1. Preheat oven to 400 degrees.
  2. Wash and pat dry salmon steaks.
  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).
  4. Remove to a platter.
  5. Add saffron, garlic, tarragon, thyme, sage, bay leaves, tomatoes, olives, wine, fish stock and salt substitute.
  6. Bring to a boil.
  7. Lower heat and simmer for 10 minutes, uncovered.
  8. Add salmon steaks.
  9. Remove pan from heat and place in oven.
  10. Bake until salmon is lightly pink and done to taste (10 minutes).
  11. To serve, place salmon steaks on platter and spoon sauce over them.

Printable Recipe Card

About Baked Salmon Provencale

Course/Dish: Fish
Regional Style: French
Other Tag: Quick & Easy

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