Yield: 4 Servings
|4 \N||Salmon steaks; 3/4-inch thic|
|1 teaspoon||Unsalted butter|
|1 teaspoon||Olive oil|
|2 teaspoons||(1 gr) saffron thread|
|1 tablespoon||Minced garlic|
|2 \N||Bay leaves; crushed|
|1 cup||Coarsely chopped plum tomato|
|9 \N||Greek olives; pitted;chopped|
|2¾ cup||White wine|
|1 cup||Fish stock (see recipe)|
|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 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.