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Baked Salmon Provencale

Serves: 4 people
Preparation Time: 30 minutes

Recipe Ingredients

4   Salmon steaks - 3/4-inch thick
1 teaspoon 5mlUnsalted butter
1 teaspoon 5mlOlive oil
2 teaspoons 10mlSaffron thread - (1 gr)
1 tablespoon 15mlMinced garlic
1/2 teaspoon 2.5mlTarragon
1/4 teaspoon 1.3mlThyme
1   Sage
2   Bay leaves - crushed
1 cup 62g / 2.2ozCoarsely chopped plum tomato
9   Greek olives; pitted - chopped
2 3/4 cups 651mlWhite wine
1 cup 237mlFish stock - (see recipe)
1 teaspoon 5mlHerbal salt substitute

Recipe Instructions

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

California Culinary Academy


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