Recipe - Baked Salmon Provencale

4 Salmon steaks; 3/4inch
thick
1 teaspoon Unsalted butter
1 teaspoon Olive oil
1 g (2 teaspoons) saffron
threads
1 tablespoon Minced garlic
One half teaspoon Tarragon
One fourth teaspoon Thyme
1 pn Sage
2 Bay leaves crushed
1 cup Coarsely chopped plum
tomatoes
9 Greek olives; pitted and
chopped
2 Three fourths cup White wine
1 teaspoon Herbal salt substitute

Recipe By: the California Culinary Academy Preparation Time: 0:30

1. Preheat oven to 400 degrees F. Wash and pat dry salmon steaks.

2. In a large, deep, ovenproof skillet or stovetop casserole over
mediumhigh heat, saute 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.

3. Add salmon steaks. Remove pan from heat and place in oven. Bake until
salmon is lightly pink and done to taste (10 minutes).

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

Posted to JEWISHFOOD digest V97 #325 by BNLImp@a0l.com (Iara Lewin) on