Prep 5 mins
Cook 25 mins
A salmon dish with a French twist.
- 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)
- 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.
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
mikekey, this was wonderful! The salmon came out perfectly done, and the sauce complemented it so well. I didn't have any saffron, so I used a bit more of the other spices. There was certainly more than enough sauce which I soaked up with some French bread. Thanks!
Very good! We had about 2 loafs of bread soaking the juice. Thanks mikekey.