Baked Salmon Provencale

Baked salmon with olives that adds a sophisticated look to your dinner!

Yields:	4 servings
Rating:
Read Reviews Rate this Recipe

	Preparation	15 minutes
	Cooking	45 minutes
	Ready In	60 minutes

Be the first to add a photo of this recipe!

Ingredients

4	each	salmon steaks	3/4 inch thick
1	teaspoon	butter, unsalted
1	teaspoon	olive oil
2	teaspoons	saffron threads
1	tablespoon	garlic	minced
1/2	teaspoon	tarragon
1/4	teaspoon	thyme leaves
1	pinch	sage
2	each	bay leaves	crushed
1	cup	italian plum (roma) tomatoes	coarsley chopped
9	each	greek olives	pitted, chopped
2 3/4	cups	white wine
1	cup	fish stock
1	teaspoon	herbal salt substitute

Directions

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

In a large, deep, ovenproof skillet or stovetop casserole over medium high heat, sauté 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.

Reviews

This recipe is wonderful. It may sound complicated, but it is not. It just has a lot of ingrediants. My husband and my friends loved it.
over 5 years ago

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Member Review

Osso Buco Alla Milanese (Braised Veal Shanks, Milan Style)

We tried the recipe and followed it diligently. It was superb and we recommend it, will use it again and our guests wanted the recipe. A winner!