Recipe by Outta Here
A salmon dish with a French twist.
Top Review by ChelseaW
The flavors on this were wonderful and the fish turned out very moist. I was a little unsure what to do with all the leftover sauce though. Perhaps I should have let it cook down longer? Maybe serve it with rice or pasta to soak it up.
Made for ZWT8
- 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 See How It's Made
- 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.