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Baked Salmon Provencale

Ingredients
4eachsalmon steaks, 3/4 inch thick
1teaspoonunsalted butter
1teaspoonolive oil
2teaspoonsaffron thread
1tablespoongarlic, minced
1/2teaspoontarragon
1/4teaspoonthyme
1pnsage
2eachbay leaves, crushed
1cupplum tomato, coarsley chopped
9eachgreek olives, pitted, chopped
2 3/4cupwhite wine
1cupfish stock
1teaspoonherbal 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, 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.

 

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