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4 Salmon steaks -- 3/4-inch thic
1 t Unsalted butter
1 t Olive oil
2 ts (1 gr) saffron thread
1 tb Minced garlic
1/2 ts Tarragon
1/4 ts Thyme
1 pn Sage
2 Bay leaves -- crushed
1 c Coarsely chopped plum tomato
9 Greek olives -- pitted;chopped
2 3/4 c White wine
1 c Fish stock (see recipe)
1 t 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 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.
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.
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