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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A salmon dish with a French twist. Ingredients:
4 salmon steaks (3/4-inch thick) |
1 teaspoon unsalted butter |
1 teaspoon olive oil |
2 teaspoons saffron threads |
1 tablespoon garlic, minced |
1/2 teaspoon dried tarragon |
1/4 teaspoon dried thyme |
1/8 teaspoon dried sage |
2 bay leaves |
1 cup plum tomato, coarsely chopped |
9 greek olives, pitted and chopped |
2 3/4 cups white wine |
1 cup fish stock |
1 teaspoon herbal salt substitute (mrs. dash) |
Directions:
1. Preheat oven to 400 degrees F.
2. Wash and pat dry salmon steaks.
3. Heat butter and oil in a large Dutch oven over medium-high heat. Saute salmon briefly on each side about 1 minute. Remove salmon to a platter.
4. 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.
5. Add salmon steaks. Remove pan from heat and place in oven. Bake until salmon is lightly pink and done to taste (about 10 minutes).
6. To serve, place salmon steaks on platter. Remove bay leaves from sauce and spoon sauce over salmon.
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