Baked Salmon Provencale

• 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 leaves
• 1/4 teaspoon thyme
• 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

1. Preheat oven to 400F (200C).
2. Wash and pat dry salmon steaks.
3. 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).
4. Remove to a platter.
5. Add saffron, garlic, tarragon, thyme, sage, bay leaves, tomatoes, olives, wine, fish stock, and salt substitute.
6. Bring to a boil.
7. Lower heat and simmer for 10 minutes, uncovered.
8. Add salmon steaks.
9. Remove pan from heat and place in oven.
10. Bake until salmon is lightly pink and done to taste (10 minutes).
11. To serve, place salmon steaks on platter and spoon sauce over them.

salmon, butter, olive oil, saffron threads, garlic, tarragon, thyme, sage, bay leaves crushed, italian plum, greek olives, white wine, fish stock, herbal salt substitute

Taken from recipeland.com/recipe/v/baked-salmon-provencale-1078 (may not work)