Baked Salmon Provencale

Recipe Ingredients

4		Salmon steaks - 3/4-inch thick
1 teaspoon	5ml	Unsalted butter
1 teaspoon	5ml	Olive oil
2 teaspoons	10ml	Saffron thread - (1 gr)
1 tablespoon	15ml	Minced garlic
1/2 teaspoon	2.5ml	Tarragon
1/4 teaspoon	1.3ml	Thyme
1		Sage
2		Bay leaves - crushed
1 cup	62g / 2.2oz	Coarsely chopped plum tomato
9		Greek olives; pitted - chopped
2 3/4 cups	651ml	White wine
1 cup	237ml	Fish stock - (see recipe)
1 teaspoon	5ml	Herbal 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.

Source:
California Culinary Academy

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