Baked Salmon Provencale

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. 1

   Preheat oven to 400 degrees F.

2. 2

   Wash and pat dry salmon steaks.

3. 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. 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. 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. 6

   To serve, place salmon steaks on platter. Remove bay leaves from sauce and spoon sauce over salmon.