Ingredients
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4 salmon steaks (3/4-inch thick)
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1 teaspoon unsalted butter
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1 teaspoon olive oil
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1 tablespoon garlic, minced
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1/2 teaspoon dried tarragon
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1/4 teaspoon dried thyme
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1/8 teaspoon dried sage
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2 bay leaves
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2 3/4 cups white wine
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1 cup fish stock
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1 teaspoon herbal salt substitute (Mrs. Dash)
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1 cup plum tomato, coarsely chopped
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9 Greek olives, pitted and chopped
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2 teaspoons saffron threads
Instructions
- Preheat oven to 400 degrees F.
- Wash and pat dry salmon steaks.
- 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.
- 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 (about 10 minutes).
- To serve, place salmon steaks on platter. Remove bay leaves from sauce and spoon sauce over salmon.