Recipe By : The California Culinary Academy
Serving Size : 4 Preparation Time :0:00
Categories : Salmon
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Salmon steaks (3/4")
1 ts Unsalted butter
1 ts Olive oil
2 ts Saffron thread (1 g)
1 tb Garlic -- minced
1/2 ts Tarragon
1/4 ts Thyme
1 pn Sage
2 Bay leaves -- crushed
1 c Plum tomato -- coarsely chopped
9 Greek olives -- pitted, chopped
2 3/4 c White wine
1 c Fish stock (see recipe)
1 ts Herbal salt substitute
Preparation time: 30 minutes
Preheat oven to 400°F. Wash and pat dry salmon steaks.
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.
Add salmon steaks. Remove pan from heat and place in oven. Bake
until salmon is lightly pink and done to taste, 10 minutes.
To serve, place salmon steaks on platter and spoon sauce over them.
