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Ingredients Jump to Instructions ↓

  1. 4 Salmon steaks; 3/4-inch thic

  2. 1 teaspoon Unsalted butter

  3. 1 teaspoon Olive oil

  4. 2 teaspoons (1 gr) saffron thread

  5. 1 tablespoon Minced garlic

  6. teaspoon Tarragon

  7. teaspoon Thyme

  8. 1 pinch Sage

  9. 2 Bay leaves; crushed

  10. 1 cup Coarsely chopped plum tomato

  11. 9 Greek olives; pitted;chopped

  12. 2 3/4 cup White wine

  13. 1 cup Fish stock (see recipe)

  14. 1 teaspoon Herbal salt substitute

Instructions Jump to Ingredients ↑

  1. Recipe by: the California Culinary Academy Preparation Time: 0:30 1.

  2. Preheat oven to 400 degrees F. Wash and pat dry salmon steaks.

  3. 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.

  4. Add salmon steaks. Remove pan from heat and place in oven. Bake until salmon is lightly pink and done to taste (10 minutes).

  5. To serve, place salmon steaks on platter and spoon sauce over them.

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